Rabbit Nose-to-Tail with Chef Mark Gray (Brooklyn Warehouse)

Watch out, Thumper! Revered Halifax chef, Mark Gray of Brooklyn Warehouse, takes us on a complete rabbit nose-to-tail adventure. No part of this dynamic little beast will be wasted in this workshop, from braised liver pate, to stuffed hind legs, to demi glace and stocks from the bones, to confit of the forelegs.

Mark Gray

Born in Halifax, Nova Scotia, Canada, I have been working in the culinary industry since age 16.

I began my climb at the bottom, washing dishes at Il Mercato Trattoria in Bedford, NS, under Chef’s Maurizio Bertossi & Martin Ruiz Salvador. After graduating from high school at the age of 18, I moved west to Canmore, Alberta.  There I became Sous Chef at The Drake Inn, while also working under back-to-back Gold Medal Plates winner Chef Michael Lyon at The Wood Steakhouse & Grill.

Moving back to Halifax in 2009 at age 20, I took the Executive Chef position at The Hilton Garden Inn, Halifax Airport. After 9 months, I decided to take a step back to continue to learn the craft. It was then that I began working under Chef Graeme Rupple at The Brooklyn Warehouse.

In May 2011, at age 23, I earned my Canadian Red Seal Certification and also completed the Culinary Arts program at the Nova Scotia Community College. In June 2011, I took command of The Brooklyn Warehouse. Since then, we have taken the title of “Best Restaurant – Halifax” in The Coast’s Best of Food Awards 2012, 2013 & 2014.