Devour! Opening Gala Reception Featuring The Order of Good Cheer
The fourth edition of Devour! kicks off in grand style with the Devour! Opening Gala Reception. Sixteen of Nova Scotia’s finest chefs come together to create a sensory exploration that celebrates both Acadian and Cajun cuisine. This signature Nova Scotia event will feature the Order of Good Cheer celebration inducting all visiting chefs and celebrities–including Emmy-award winning television host Anthony Bourdain. Featuring musical stylings by The Prohibition.
Participating Chefs: Thomas Carey (Pictou Lodge Beachfront Resort), Luis Clavel (Atlantica Hotel), Paolo Colbertado (Lincoln Street Food), Ludovic Eveno (Agricola Street Brasserie), Mark Gabrieau (Gabrieau’s Bistro), Jon Geneau, Mark Gray (The Brooklyn Warehouse), Jason Lynch (Le Caveau), Jeffrey MacNeil (Rime Restaurant), Darrick Mailman (The Flying Apron Cookery), Josh McCarty (Morris East), Mike McKinnon (Acadia University), Susan Morrison, Martin Ruíz Salvador (Fleur de Sel), Frédéric Tandy (Ratinaud French Cuisine), Chris Velden (The Flying Apron Cookery), and an appearance by Canadian Cheese Grand Prix Chairman Phil Bélanger (featuring award-winning cheese from the Dairy Farmers of Canada and Scotian Gold Apples).
Thomas Carey, Pictou Lodge Beachfront Resort
Hailing from Cape Breton, Nova Scotia, Thomas Carey’s passion for culinary began in the culinary trades program at Memorial High School. After graduating from Nova Scotia Community College’s Culinary Program, Thomas’s culinary journey expanded into many countries. This provided him with many opportunities to work in great international kitchens, including Spring restaurant in Stockholm, Sweden, and Rick Tramonto’s True in Chicago.
Recently obtaining his Red Seal Certification and Chaine de Rotisseurs membership, Thomas is now the new Executive Chef of Pictou Lodge Beach Resort, making Pictou his new home. He has competed in various culinary competitions over the years, most recently winning the 2014 Saltscapes Taste of Nova Scotia Chowder Cook-off.
Luis Clavel, Atlantica Hotel
Born in Puerto Rico and now a proud Canadian, Luis Clavel has developed a reputation for taking Nova Scotian cuisine to the next level through his creative, contemporary and progressive approach. Continuously demonstrating a true respect for ingredients, Luis is committed to encouraging and mentoring the next generation of chefs at Seasons in Halifax’s Atlantica Hotel. He also takes pride in mentoring a coaching students enrolled in the Nova Scotia Community College Culinary Program.
His creativity and dedication to the culinary profession has garnered Luis many accolades, including the Alex Clavel Award in 2006, Atlantic Chef of the Year in 2008, Nova Scotia Chef of the Year in 2008 and 2009, and most recently, the Human Resources Award from Nova Scotia Tourism in 2013. He is a very proud member of the Canadian Culinary Federation, a Maître Rôtisseur in the Chaîne des Rôtisseurs, and a member of Slow Food Canada. He has won numerous gold medals in a wide variety of competitions as a member of Culinary Team Nova Scotia, and takes great pride in having represented Canadian cuisine as an invited chef to the prestigious James Beard House in New York City.
Paolo Colbertado, Lincoln Street Food
After many years a Large Marge’s Diner, 200 Lincoln Street in Lunenburg, Nova Scotia, has been transformed into a modern, costal neighbourhood kitchen, serving market-inspired, fresh food. Owner and Chef, Paolo Colbertado, has created a unique, fun and relaxed energy at Lincoln Street Food.
With 20 years of culinary industry experience under his belt, Paolo has developed many long-term relationships with local farmers and purveyors, which help form the foundation of Lincoln Street Food. The restaurant’s menu is continuously changing, based upon what foods are seasonally available at the market. Organic, healthy ingredients are used in all baking, and wine is specifically chosen from vineyards that opt for sustainable farming – all of which is very important to Paolo.
Ludovic Eveno, Agricola Street Brasserie
Growing up in a small village in the countryside of France, Ludovic Eveno completed his French culinary training in Alsace, France. After his studies, he spent the next 15 years gaining a working knowledge of each aspect of the culinary industry, travelling throughout various regions in France, England, Eastern Canada, New York City and Portland, Oregon.
Ludovic has made Halifax his home for the past nine years, where he is the Owner and Chef of Agricola Street Brasserie. He enjoys combining classical culinary techniques with local, farm fresh ingredients whenever possible. His years of experience stem from his love of cooking, teaching and creating evenings of quality comfort, through food and drink, with friends and neighbours.
Mark Gabrieau, Gabrieau’s Bistro
Born in Windsor, Ontario, Mark Gabrieau began working in the restaurant industry at the age of 12 for the Mazoti family. In his late teens, he moved to the Maritimes to study culinary arts at NSIT, before studying at the Culinary Institute of America in New York, and taking an advanced bread baking and pastry course in Germany. He has worked in many hotels and fine dining restaurants across Canada in cities such as Halifax, Toronto and Vancouver. He was also a member of Culinary Team Atlantic, and the Nova Scotia Culinary Team, where he was awarded many medals and awards.
In 1999, Mark moved to Antigonish to open his own restaurant, Gabrieau’s Bistro, with his wife, Karen. Since it’s opening, Gabrieau’s Bistro has been widely successful and has grown to include a catering company, a retailer of dressings, sauces and spices, as well as a real estate development company. Mark continues to spend his days in the Bistro’s kitchen, where he enjoys training and mentoring new and upcoming chefs. During his rare free moments, Mark loves driving his Harley Davidson down the highway while listening to music, or getting his hands dirty in his garden.
The son of a tradesman and home economics teacher, Jon spent his early years in New Brunswick, where he developed a passion for all things culinary. Relocating to British Columbia in 2006, Jon began to refine his traits while working with some of the province’s top chefs at Glowbal Restaurant, C Restaurant, Blind Channel Resort and The Corner Suite Bistro.
Moving back to the East Coast in 2011, Jon worked as Culinary Instructor and The Chef Group, Restaurant Chef at Elements on Hollis before becoming Chef and Co-owner of the celebrated Rhubarb Restaurant. Dedicated to supporting regional suppliers and processors, Jon’s passion for culinary as well as community shines through at the many community-focused events he participates in.
Mark Gray, The Brooklyn Warehouse
Born in Halifax, Nova Scotia, Mark Gray has been working in the culinary industry since age 16. Beginning his climb at the beginning, he started washing dishes at Il Mercato Trattoria under Chef’s Maurizio Bertossi and Martin Ruiz Salvador. After graduating high school, Mark moved to Alberta, where he became Sous Chef at The Drake Inn and at The Wood Steakhouse & Grill, under back-to-back Gold Medal Plates winner Chef Michael Lyon.
Moving back to Halifax in 2009, Mark became the Executive Chef at The Hilton Garden Inn, Halifax Airport, at the age of 20. From there, he decided to take a step back to continue learning the craft, and began working under Chef Graeme Rupple at The Brooklyn Warehouse. He earned his Canadian Red Seal Certification, and completed the Culinary Arts program at Nova Scotia Community College, before becoming Executive Chef at The Brooklyn Warehouse. The popular Halifax restaurant has won the title of Best Restaurant in Halifax in The Coast’s Best of Food Awards in 2012, 2013 and 2014.
Jason Lynch, Le Caveau
Having grown up in a rural farm community in Nova Scotia, product and quality has always been important to Jason Lynch. This upbringing has set the tone for Jason’s restaurant, Le Caveau, located in the Annapolis Valley where he started his journey.
After working in Toronto and Ottawa while attending Le Cordon Bleu, he decided to move home to train with some of Canada’s best restaurateurs – David Barrett, Nicholas Pierce and their Chef Werner Bassen. After years of experience, Jason took the chance to move back to the Annapolis Valley where he has dedicated himself to working with local farmers, meat purveyors and fish mongers to build a supply chain that supplies the majority of the product used in his restaurants. He ensures his food reflects his care and passion for good clean product, sticking to his philosophy of going beyond nose to tail while using all of the ingredients before him within each season.
Jeffrey MacNeil, Rime Restaurant
Born and raised in Antigonish, Jeffrey MacNeil started his culinary career working for Mark and Karen Gabrieau at Gabrieau’s Bistro, where he developed a passion and talent for cooking. After completing the Culinary Arts program at Nova Scotia Community College, Jeffrey moved to Toronto to work with French chef, Marc Thuet, at his namesake restaurant. From Toronto, he continued to expand his experience, developing his skills in Sydney, Australia.
A Nova Scotia boy at heart, Jeffrey returned home to work for Chef Michael Howell at Tempest, in Wolfville, before taking the position of head chef at Luckett Vineyards. Jeffrey is now Chef and Owner of his very own restaurant in Lunenburg, Rime Restaurant + Wine Bar. Rime opened this past May, and features Jeffrey’s creative take on world cuisine with a local spin.
Darrick Mailman, The Flying Apron Cookery
Raised in a food focused family, Darrick Mailman grew up fishing, gardening, hunting and cooking. Cooking professionally from age 16, he went on to Graduate from the Culinary Institute of Canada. After working under some of Halifax’s best known chefs, Darrick took on the position of Chef de Cuisine at Dennis Johnston’s FID, before following his dream of travelling throughout Europe to experience cultural food and farming.
Upon returning home to Nova Scotia in 2013, Darrick opened Mother’s Pizza in Halifax. With the next chapter of his local food dream having already begun, Darrick and his partner, Lindsay, have recently moved to an organic farm in Center Burlington, Nova Scotia to work with Chef Chris Velden at The Flying Apron Inn & Cookery. The two are excited to embrace the rural community, and are looking forward to start farming in the spring.
Josh McCarty, Morris East
Born and raised in Nova Scotia, Josh McCarty spent his childhood on the South Shore, just outside of Lunenburg. At the age of 13, Josh and his mother moved to Halifax, where he became heavily involved in the culinary industry. Starting as a busy boy at 15, Josh made his transition into the kitchen just one year later, and has never looked back. He was inspired by seeing what chefs were able to create with simple, raw ingredients, and spent as much time as he could learning from those he worked with.
By the time he graduated from NSCC Sobeys Culinary Arts program in 2008, Josh had gained a wide range of experience by working at various restaurants at hotels around the city, most notably at Ryan Duffy’s Steak and Seafood, and under Chefs Craig Flinn and Darren Lewis of Chives Bistro.
As Josh passes his 10 year milestone in the industry while working at Morris East, he feels so thankful to be part of such a tight knit community, calling Nova Scotia “a hidden gem in the culinary world.”
Mike McKinnon, Acadia University
Obtaining undergraduate degrees from Acadia University and Johnson & Wales Culinary University, Michael McKinnon spent the large part of his young adulthood educating himself on the culinary world. After completing his two degrees, Michael rose to local culinary fame by winning the 1997 Star Chef of the Year award with Canadian Pacific Hotels, and the 1997 Gold Medal of the Catering Challenge at the Halifax Discovery Center. Prior to working at Acadia University, Michael was the Executive Chef for Westin Nova Scotian Hotel and Phillips Crab USA, and worked for Canadian Pacific Hotels and Delta Hotels.
Michael has been the Executive Chef at Acadia University since 2007. His focus is to create restaurant quality food to residential dining. His strong emphasis on local products and professional presentation delights the students and staff of the university on a daily bases. Since beginning at Acadia, he has continued to claim many culinary titles across Canada, including the 2008 Chef Masters Competition, the 2010 CCUFSA People’s Choice Winner, and the 2010, 2012 and 2013 CCUFSA Competition Silver Medalist. Michael is also the Corporate Sector Chef for Compass Group Canada.
After beginning her pastry career making deserts for local restaurants in Ontario, Susan Morrison decided to follow her two passions – baking and teaching. She gained a formal education at Nova Scotia Community College, graduating at the top of her class, winning a gold medal in the Provincial Skills Competition, and winning a silver medal at the Canadian Skills Competition.
Since 2008, Susan has worked as a teacher at NSCC and as a consultant with the Halifax Regional School Board in the O2 program. In 2009, she was awarded a scholarship from The Culinary Trust to study in New York City, and has recently completed her Certified Bakery Specialist designation. A true promoter of her art, Chef Sue is on the National Technical Committee for Skills Canada, a board member for Abilympics Canada, and has advised on the Red Seal National Committee for baking.
Martin Ruíz Salvador, Fleur de Sel
Born and raised in Nova Scotia, Martin Ruiz Salvador began his culinary career as a young dishwasher in Halifax before working his way across the country as a line cook. After graduating from Le Cordon Bleu at the Scottsdale Culinary Institute in Arizona, Martin travelled to Europe where he apprenticed and worked three different Michelin-starred restaurants under the likes to Chef Aiden Byrne, Chef Jean-Paul LaCombe and the renowned Chef Frédérick Côte.
Upon returning to Canada, Martin followed his dream to open his own fine dining restaurant in rural Nova Scotia. Fleur de Sel opened its doors in 2004. Run by Martin and his wife, Sylvie, the Lunenburg restaurant is a harmonious meld of Martin’s classical French training with his own Nova Scotian roots and locale. In 2005, Fleur de Sel earned the eighth spot in EnRoute’s Top Ten New Restaurants in Canada. Martin has since opened The Salt Shaker Deli and The South Shore Fish Shack, both located in Lunenburg. He has also cooked at the James Beard House in New York, competed in the National Gold Medal plates competition in 2008 and 2014, represented Nova Scotia at The Canadian Chefs Congress and has held Four Diamonds with CAA since 2007.
Frédéric Tandy, Ratinaud French Cuisine
Known for his expertise in French cuisine, Frédéric Tandy spent his days cooking through France before arriving at Cape Breton’s Celtic Lodge in 2002. Over the next few years he spent his time working on both coasts, in Nova Scotia and British Columbia, before permanently returning to Halifax to open Nova Scotia’s only retail artisanal charcuterie, Ratinaud French Cuisine, in 2009. The shop features expertly prepared cured meat, made by hand, using as many local seasonal ingredients as possible. Ratinaud’s charcuterie can be found at many of the provinces best restaurants.
Over the past few years, Fred has developed a loyal following for Ratinaud’s immensely popular weekly series called The Kitchen Table. Sold out months in advance, the set-menu dinners offer guests a premiere dining experience in Halifax.
Chris Velden, The Flying Apron Cookery
Hailing from Germany, Chris Velden has been cooking and teaching across Canada, the US, and Germany for more than 35 years. As a Certified European Master Chef and Culinary Instructor, his expert qualifications match his passion for teaching culinary education to future chefs and the larger public at his Flying Apron Cooking School.
As the Chef and Co-owner of the newly opened Flying Apron Inn & Cookery in Summerville, Nova Scotia, Chris brings his love for local, honest food to each item on the menu. In the short time since opening, The Flying Apron has become known for using seasonal, wild, locally grown ingredients. Developing personal partnerships with many Nova Scotian farmers, Chris stands strongly for the use of sustainable and ethical farming practices. He is a member of the Nova Scotia Slow Food Board, and is a representative for OceanWise.
Canadian Cheese Grand Prix Chairman Phil Bélanger (Featuring award-winning cheese from the Dairy Farmers of Canada and Scotian Gold Apples).
A well-known food gourmet and cheese expert, Phil Bélanger has been a part of the Canadian Cheese Grand Prix national competition since its inception in 1998, and chairman of the competition since 2009.
Phil has had a distinguished career in the Atlantic agrifood industry, including directing a Provincial Hotel and Culinary Training Institution, where he developed and managed all aspects of the hotel, restaurant and tourism programs. He is currently the executive director in the New Brunswick department of Post-Secondary Education, Training and Labour, as well as chairman of La Confrérie de la Chaîne des Rôtisseurs for the New Brunswick chapter. He also works as an independent consultant with the Dairy Farmers of Canada, where he conducts educational presentations and seminars on Canadian cheese. His passion for Canadian cheese keeps Phil exploring the country in search of new jewels in the world of cheese.
Music by The Prohibition
The Prohibition have a lot of love for the craftsmanship and raw energy of popular songs written in the prohibition era between 1900-1930. The tunes come from Hoagy Carmichael, Irving Berlin, Cole Porter and many other greats whose songs are among the most memorable of all time. Especially designed for dinner or cocktails and expanding to frenzied dance parties, The Prohibition’s catalogue includes the punchy upbeat numbers and expressive waltzes of a bygone era.
Lap Steel: Phil Sedore
Drums: Crad Price
Upright Bass: Lukas Pearse
Rhythm Guitar: Lou Duggan