Meet Our Chefs

Peter Tompkins and Jennie Wilson

With a focus on Maritime hospitality and locally sourced ingredients, 11th mile offers Modern Canadian Cuisine located in Fredericton, New Brunswick.

You can find them at Indulge during the Taste of St. Andrews.

Chef Will Thornton

Chef, Will Thornton has opened his new restaurant “William and Water” in the spring of 2023.  His bold international flavours, served sharing style,  along with the relaxed vibe of the restaurant have turned it into a local hotspot.

Chef Prasanna Kumar

With an extraordinary two-decade legacy of culinary brilliance, Chef Prasanna is now geared to curate an unparalleled dining experience! His extensive international culinary experience with renowned luxury hospitality brands truly positions him as a visionary in the culinary sphere!

Chef Pierre Richard

Chef Pierre A. Richard, born and raised in Moncton N.B., developed a taste for the culinary arts at an early age. Under the guidance of his mother, he joined in planting, cultivating and finally the harvesting of the family garden. The garden’s offerings became a pallet for Pierre in the family kitchen, resulting in him being responsible for the preparation, cooking and serving of family meals several days a week. Coupled with this experience, and a desire to expand his horizons, Pierre sought summer employment in the culinary field in local restaurant kitchens.

Hearing about possible openings in the industry and fueled with a desire to further his dream, he decided in his late teens, to cast his eyes to the West and soon found employment in the industry in British Columbia. To further his career futures, Pierre moved to Canmore Alberta where he completed his apprenticeship in a well-known AAA/CAA Diamond Restaurant. From that point he was then spirited away to the kitchen of the nationally known Crazyweed Café. The final result of his quest was the achievement of his Red Seal Chef Certification at the Southern Alberta Institute of Technology. (S.A.I.T.)

Pierre relocated back to Saint John N.B. in 2006, working in several local restaurants until he gained employment as Chef de Cuisine at Opera Bistro. Under the tutelage of Master Chef Axel Begner, Pierre matured as an up and coming culinary force. An opportunity to move back to Moncton was eminent as he had an opportunity to join the kitchen brigade at one of Atlantic Canada’s award winning and premier restaurants, Little Louis’ in Moncton, N.B. as Sous Chef. Pierre’s kitchen contributions of promoting local product and unique taste completed the quality required in the kitchen by then Chef Andrew Stevens. This teamwork and artistry resulted in Little Louis’ being awarded Four Diamond Restaurant status by AAA/CAA. This award was in addition to the internationally recognized Wine Spectator Award, among numerous others.

With the departure of Chef Stevens, Pierre assumed the mantle of Chef and with his guiding hands and culinary artistry, has maintained the Four Diamond award at Little Louis’, for 7 years running. Pierre, in his

support of local food stuffs, can also be seen foraging the fields, marshes and forests, acquiring common and unique natural ingredients to introduce in his creative recipes. His innovative creations has led to the University of Guelf awarding him Gold status two years running and one silver in competition for “Good Food Innovation”. The crowning award was an invitation to the prestigious James Beard House in New York representing Canadian menu where his Atlantic Provinces dishes were greeted with admiration and accolades.

Pierre also has organized and participated in local and New Brunswick festivals, promoting regional dishes and the up and coming regional Chef’s. Recently Chef Pierre has accepted invitations to cook for some of the top V.I.P.’s and Chefs in Montreal and New York with a resounding acknowledgement of his ability to invoke unique flavours and artistic presentation.

At Little Louis’ Chef Richard is at home with his hand picked kitchen team, creating exquisite flavours and aromatic experiences, with his Modern French Cuisine offerings featuring local products that has maintained and enhanced the Little Louis’ dining experience.

Chef Lisa Aronson

A native of Vancouver Island, Lisa Aronson began her career early on, learning the ropes in various small restaurants in Victoria, British Columbia. Realizing she had found her path in life, Lisa continued her gastronomic career by joining the team at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.

Lisa then moved on The Algonquin in the spring of 2007, fell in love with the east coast and stayed on till 2016. This valuable experience would pave the way, to open up a place of her very own The 5 Kings Brew Pub located in St. Stephen

Chef Thane Mallory

His passion for international cuisine was sparked with his first year at Ryerson University, where he was the only student in some classes with English speaking parents. This exposure to culinary diversity in Toronto added fuel to the fire and a pursuit of life long learning of ethnic cooking.

While he has worked with some of the most successful corporate chain restaurants in product development and promotion, his heart was always in the kitchen.

Over the years, most of his toughest teachers have been grandmothers, mothers, and aunties in small kitchens from around the world. Everywhere he has traveled, Thane is more likely to show up at the back door of the restaurant than the front. He has a formal education in classic french techniques. He was fortunate enough to be accepted into the prestigious Institut Paul Bocuse in Lyon, France for professional development. Ten people from around the world are accepted each year and Thane was one of them. He wanted to push himself by studying with the best in the world. All of his mentor chefs at Paul Bocuse have worked at Michelin starred restaurants.

He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he  travels the world looking for new tastes and culinary adventures

Chef Jeff Lutes

Chef Jeff Lutes and the Chandler Room team prepare seasonally- and seaside-inspired dishes and offer a thoughtfully curated selection of wines, local beer, cocktails and spirits.
The Chandler Room — The Treadwell Inn

Chef Chris Aerni

After a traditional chef’s training in Switzerland and extended education in business studies in the hospitality industry, Chris Aerni travelled and worked in various restaurants and hotels gaining experience in the different kitchen ranks and corporate managerial positions from Australia to Toronto. In 2001 he and his wife purchased the Rossmount Inn in St. Andrews by the sea, New Brunswick, an 87 acre estate, set between the forest and the sea including an 18 room country Inn with a fully licensed bar and restaurant.

While fulfilling his chef’s dream and culinary vision, the restaurant at the Rossmount Inn has gained a wonderful reputation for its creative, market fresh cuisine honoring local ingredients and the people who produce them.

Today, Chris Aerni’s kitchen has become a reputable training ground for young chefs and culinary students. They have the opportunity to obtain culinary knowledge in a kitchen that focuses its daily menu on the availability of the products from the kitchen garden, the nearby organic farmers, the community supported fisheries and not least the seasonal foraging of wild foods such as mushrooms, cat tails, goose tongue greens, kelp, etc.

With a focus on demonstrating the use of local products in his restaurant at the Rossmount Inn and as an avid promoter of the Bay of Fundy, New Brunswick and Atlantic Canadian products, Chris has become a regular speaker at sustainable seafood events along the Atlantic coast.

Chef Amy Pelletier

Amy’s passion for food is evident in every dish she creates. Her culinary education at CCNB has not only allowed her to transform her passion into a business, but also to step into her own signature cooking style.

For three months Amy worked in Normandy, France under a successful caterer and pastry chef Alexandre Didier as part of a work experience program with CCNB. During this time Amy honed her skills as a caterer and experienced elevated food culture.  The unique expertise that Amy gained while in France, combined with her indigenous and Acadian home cooking background, can be tasted in every meal she makes for her happy customers.