Peter Tompkins and Jennie Wilson<\/a><\/h3>\r\n 11th mile<\/h5>\r\n \t
With a focus on Maritime hospitality and locally sourced...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t![\"\"](\"https:\/\/indulgenb.com\/wp-content\/uploads\/2024\/07\/Screenshot-2024-07-13-at-11.49.45-AM.png\")
<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tPeter Tompkins and Jennie Wilson<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>11th mile<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t <\/p>\n
With a focus on Maritime hospitality and locally sourced ingredients, 11th mile offers Modern Canadian Cuisine located in Fredericton, New Brunswick.<\/p>\n
You can find them at Indulge during the Taste of St. Andrews.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Will Thornton<\/a><\/h3>\r\n William and Water<\/h5>\r\n \t
Chef, Will Thornton has opened his new restaurant “William and...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t![\"\"](\"https:\/\/indulgenb.com\/wp-content\/uploads\/2021\/09\/IMG_0739.jpg\")
<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Will Thornton<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>William and Water<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef, Will Thornton has opened his new restaurant “William and Water” in the spring of 2023.\u00a0 His bold international flavours, served sharing style,\u00a0 along with the relaxed vibe of the restaurant have turned it into a local hotspot.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Prasanna Kumar<\/a><\/h3>\r\n The Algonquin Resort<\/h5>\r\n \t
With an extraordinary two-decade legacy of culinary brilliance, Chef Prasanna...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t![\"\"](\"https:\/\/indulgenb.com\/wp-content\/uploads\/2024\/09\/Screenshot-2024-09-23-at-3.20.37-PM.png\")
<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Prasanna Kumar<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Algonquin Resort<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tWith 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!<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Pierre Richard<\/a><\/h3>\r\n Little Louis Oyster Bar<\/h5>\r\n \t
Chef Pierre A. Richard, born and raised in Moncton N.B.,...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t![\"\"](\"https:\/\/indulgenb.com\/wp-content\/uploads\/2019\/10\/ChefPierreA.Richard.jpeg\")
<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Pierre Richard<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Little Louis Oyster Bar<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef Pierre A. Richard,<\/strong> 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.<\/p>\nHearing 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 Caf\u00e9. 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.)<\/p>\n
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\u2019 in Moncton, N.B. as Sous Chef. Pierre\u2019s 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\u2019 being awarded Four Diamond Restaurant status by AAA\/CAA. This award was in addition to the internationally recognized Wine Spectator Award, among numerous others.<\/p>\n
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\u2019, for 7 years running. Pierre, in his<\/p>\n
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 \u201cGood Food Innovation\u201d. 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.<\/p>\n
Pierre also has organized and participated in local and New Brunswick festivals, promoting regional dishes and the up and coming regional Chef\u2019s. Recently Chef Pierre has accepted invitations to cook for some of the top V.I.P.\u2019s and Chefs in Montreal and New York with a resounding acknowledgement of his ability to invoke unique flavours and artistic presentation.<\/p>\n
At Little Louis\u2019 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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Lisa Aronson<\/a><\/h3>\r\n The Five Kings<\/h5>\r\n \t
A native of Vancouver Island, Lisa Aronson began her career...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t![\"\"](\"https:\/\/indulgenb.com\/wp-content\/uploads\/2019\/09\/pic-of-lisa.jpg\")
<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Lisa Aronson<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Five Kings<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\n\n\n\n\nA 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\u00a0at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Thane Mallory<\/a><\/h3>\r\n Gulliver's World Cafe<\/h5>\r\n \t
His passion for international cuisine was sparked with his first...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t![\"\"](\"https:\/\/indulgenb.com\/wp-content\/uploads\/2023\/07\/460630453_1347234749783259_2771274725945604677_n.jpg\")
<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t![\"\"](\"https:\/\/indulgenb.com\/wp-content\/uploads\/2024\/08\/454553325_8303719286325130_3413100538558905647_n.jpg\")
<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t![\"\"](\"https:\/\/indulgenb.com\/wp-content\/uploads\/2019\/02\/Chris-Aerni.jpg\")
<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t![\"\"](\"https:\/\/indulgenb.com\/wp-content\/uploads\/2023\/09\/kweycuisine-headshot-8-6.jpg\")
<\/a>\r\n\t\t<\/div>\r\n\t\t
<\/a>\r\n\t\t<\/div>\r\n\t\tPeter Tompkins and Jennie Wilson<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>11th mile<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t <\/p>\n
With a focus on Maritime hospitality and locally sourced ingredients, 11th mile offers Modern Canadian Cuisine located in Fredericton, New Brunswick.<\/p>\n
You can find them at Indulge during the Taste of St. Andrews.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Will Thornton<\/a><\/h3>\r\n William and Water<\/h5>\r\n \t
Chef, Will Thornton has opened his new restaurant “William and...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Will Thornton<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>William and Water<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef, Will Thornton has opened his new restaurant “William and Water” in the spring of 2023.\u00a0 His bold international flavours, served sharing style,\u00a0 along with the relaxed vibe of the restaurant have turned it into a local hotspot.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Prasanna Kumar<\/a><\/h3>\r\n The Algonquin Resort<\/h5>\r\n \t
With an extraordinary two-decade legacy of culinary brilliance, Chef Prasanna...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Prasanna Kumar<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Algonquin Resort<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tWith 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!<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Pierre Richard<\/a><\/h3>\r\n Little Louis Oyster Bar<\/h5>\r\n \t
Chef Pierre A. Richard, born and raised in Moncton N.B.,...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Pierre Richard<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Little Louis Oyster Bar<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef Pierre A. Richard,<\/strong> 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.<\/p>\nHearing 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 Caf\u00e9. 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.)<\/p>\n
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\u2019 in Moncton, N.B. as Sous Chef. Pierre\u2019s 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\u2019 being awarded Four Diamond Restaurant status by AAA\/CAA. This award was in addition to the internationally recognized Wine Spectator Award, among numerous others.<\/p>\n
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\u2019, for 7 years running. Pierre, in his<\/p>\n
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 \u201cGood Food Innovation\u201d. 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.<\/p>\n
Pierre also has organized and participated in local and New Brunswick festivals, promoting regional dishes and the up and coming regional Chef\u2019s. Recently Chef Pierre has accepted invitations to cook for some of the top V.I.P.\u2019s and Chefs in Montreal and New York with a resounding acknowledgement of his ability to invoke unique flavours and artistic presentation.<\/p>\n
At Little Louis\u2019 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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Lisa Aronson<\/a><\/h3>\r\n The Five Kings<\/h5>\r\n \t
A native of Vancouver Island, Lisa Aronson began her career...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Lisa Aronson<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Five Kings<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\n\n\n\n\nA 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\u00a0at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Thane Mallory<\/a><\/h3>\r\n Gulliver's World Cafe<\/h5>\r\n \t
His passion for international cuisine was sparked with his first...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
Position: <\/span>11th mile<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t <\/p>\n
With a focus on Maritime hospitality and locally sourced ingredients, 11th mile offers Modern Canadian Cuisine located in Fredericton, New Brunswick.<\/p>\n
You can find them at Indulge during the Taste of St. Andrews.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Will Thornton<\/a><\/h3>\r\n William and Water<\/h5>\r\n \t
Chef, Will Thornton has opened his new restaurant “William and...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Will Thornton<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>William and Water<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef, Will Thornton has opened his new restaurant “William and Water” in the spring of 2023.\u00a0 His bold international flavours, served sharing style,\u00a0 along with the relaxed vibe of the restaurant have turned it into a local hotspot.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Prasanna Kumar<\/a><\/h3>\r\n The Algonquin Resort<\/h5>\r\n \t
With an extraordinary two-decade legacy of culinary brilliance, Chef Prasanna...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Prasanna Kumar<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Algonquin Resort<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tWith 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!<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Pierre Richard<\/a><\/h3>\r\n Little Louis Oyster Bar<\/h5>\r\n \t
Chef Pierre A. Richard, born and raised in Moncton N.B.,...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Pierre Richard<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Little Louis Oyster Bar<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef Pierre A. Richard,<\/strong> 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.<\/p>\nHearing 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 Caf\u00e9. 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.)<\/p>\n
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\u2019 in Moncton, N.B. as Sous Chef. Pierre\u2019s 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\u2019 being awarded Four Diamond Restaurant status by AAA\/CAA. This award was in addition to the internationally recognized Wine Spectator Award, among numerous others.<\/p>\n
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\u2019, for 7 years running. Pierre, in his<\/p>\n
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 \u201cGood Food Innovation\u201d. 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.<\/p>\n
Pierre also has organized and participated in local and New Brunswick festivals, promoting regional dishes and the up and coming regional Chef\u2019s. Recently Chef Pierre has accepted invitations to cook for some of the top V.I.P.\u2019s and Chefs in Montreal and New York with a resounding acknowledgement of his ability to invoke unique flavours and artistic presentation.<\/p>\n
At Little Louis\u2019 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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Lisa Aronson<\/a><\/h3>\r\n The Five Kings<\/h5>\r\n \t
A native of Vancouver Island, Lisa Aronson began her career...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Lisa Aronson<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Five Kings<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\n\n\n\n\nA 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\u00a0at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Thane Mallory<\/a><\/h3>\r\n Gulliver's World Cafe<\/h5>\r\n \t
His passion for international cuisine was sparked with his first...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
Chef Will Thornton<\/a><\/h3>\r\n William and Water<\/h5>\r\n \t
Chef, Will Thornton has opened his new restaurant “William and...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Will Thornton<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>William and Water<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef, Will Thornton has opened his new restaurant “William and Water” in the spring of 2023.\u00a0 His bold international flavours, served sharing style,\u00a0 along with the relaxed vibe of the restaurant have turned it into a local hotspot.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Prasanna Kumar<\/a><\/h3>\r\n The Algonquin Resort<\/h5>\r\n \t
With an extraordinary two-decade legacy of culinary brilliance, Chef Prasanna...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Prasanna Kumar<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Algonquin Resort<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tWith 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!<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Pierre Richard<\/a><\/h3>\r\n Little Louis Oyster Bar<\/h5>\r\n \t
Chef Pierre A. Richard, born and raised in Moncton N.B.,...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Pierre Richard<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Little Louis Oyster Bar<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef Pierre A. Richard,<\/strong> 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.<\/p>\nHearing 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 Caf\u00e9. 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.)<\/p>\n
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\u2019 in Moncton, N.B. as Sous Chef. Pierre\u2019s 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\u2019 being awarded Four Diamond Restaurant status by AAA\/CAA. This award was in addition to the internationally recognized Wine Spectator Award, among numerous others.<\/p>\n
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\u2019, for 7 years running. Pierre, in his<\/p>\n
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 \u201cGood Food Innovation\u201d. 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.<\/p>\n
Pierre also has organized and participated in local and New Brunswick festivals, promoting regional dishes and the up and coming regional Chef\u2019s. Recently Chef Pierre has accepted invitations to cook for some of the top V.I.P.\u2019s and Chefs in Montreal and New York with a resounding acknowledgement of his ability to invoke unique flavours and artistic presentation.<\/p>\n
At Little Louis\u2019 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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Lisa Aronson<\/a><\/h3>\r\n The Five Kings<\/h5>\r\n \t
A native of Vancouver Island, Lisa Aronson began her career...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Lisa Aronson<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Five Kings<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\n\n\n\n\nA 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\u00a0at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Thane Mallory<\/a><\/h3>\r\n Gulliver's World Cafe<\/h5>\r\n \t
His passion for international cuisine was sparked with his first...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
<\/a>\r\n\t\t<\/div>\r\n\t\tChef Will Thornton<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>William and Water<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef, Will Thornton has opened his new restaurant “William and Water” in the spring of 2023.\u00a0 His bold international flavours, served sharing style,\u00a0 along with the relaxed vibe of the restaurant have turned it into a local hotspot.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Prasanna Kumar<\/a><\/h3>\r\n The Algonquin Resort<\/h5>\r\n \t
With an extraordinary two-decade legacy of culinary brilliance, Chef Prasanna...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Prasanna Kumar<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Algonquin Resort<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tWith 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!<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Pierre Richard<\/a><\/h3>\r\n Little Louis Oyster Bar<\/h5>\r\n \t
Chef Pierre A. Richard, born and raised in Moncton N.B.,...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Pierre Richard<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Little Louis Oyster Bar<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef Pierre A. Richard,<\/strong> 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.<\/p>\nHearing 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 Caf\u00e9. 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.)<\/p>\n
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\u2019 in Moncton, N.B. as Sous Chef. Pierre\u2019s 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\u2019 being awarded Four Diamond Restaurant status by AAA\/CAA. This award was in addition to the internationally recognized Wine Spectator Award, among numerous others.<\/p>\n
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\u2019, for 7 years running. Pierre, in his<\/p>\n
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 \u201cGood Food Innovation\u201d. 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.<\/p>\n
Pierre also has organized and participated in local and New Brunswick festivals, promoting regional dishes and the up and coming regional Chef\u2019s. Recently Chef Pierre has accepted invitations to cook for some of the top V.I.P.\u2019s and Chefs in Montreal and New York with a resounding acknowledgement of his ability to invoke unique flavours and artistic presentation.<\/p>\n
At Little Louis\u2019 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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Lisa Aronson<\/a><\/h3>\r\n The Five Kings<\/h5>\r\n \t
A native of Vancouver Island, Lisa Aronson began her career...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Lisa Aronson<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Five Kings<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\n\n\n\n\nA 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\u00a0at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Thane Mallory<\/a><\/h3>\r\n Gulliver's World Cafe<\/h5>\r\n \t
His passion for international cuisine was sparked with his first...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
Position: <\/span>William and Water<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef, Will Thornton has opened his new restaurant “William and Water” in the spring of 2023.\u00a0 His bold international flavours, served sharing style,\u00a0 along with the relaxed vibe of the restaurant have turned it into a local hotspot.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Prasanna Kumar<\/a><\/h3>\r\n The Algonquin Resort<\/h5>\r\n \t
With an extraordinary two-decade legacy of culinary brilliance, Chef Prasanna...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Prasanna Kumar<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Algonquin Resort<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tWith 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!<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Pierre Richard<\/a><\/h3>\r\n Little Louis Oyster Bar<\/h5>\r\n \t
Chef Pierre A. Richard, born and raised in Moncton N.B.,...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Pierre Richard<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Little Louis Oyster Bar<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef Pierre A. Richard,<\/strong> 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.<\/p>\nHearing 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 Caf\u00e9. 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.)<\/p>\n
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\u2019 in Moncton, N.B. as Sous Chef. Pierre\u2019s 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\u2019 being awarded Four Diamond Restaurant status by AAA\/CAA. This award was in addition to the internationally recognized Wine Spectator Award, among numerous others.<\/p>\n
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\u2019, for 7 years running. Pierre, in his<\/p>\n
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 \u201cGood Food Innovation\u201d. 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.<\/p>\n
Pierre also has organized and participated in local and New Brunswick festivals, promoting regional dishes and the up and coming regional Chef\u2019s. Recently Chef Pierre has accepted invitations to cook for some of the top V.I.P.\u2019s and Chefs in Montreal and New York with a resounding acknowledgement of his ability to invoke unique flavours and artistic presentation.<\/p>\n
At Little Louis\u2019 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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Lisa Aronson<\/a><\/h3>\r\n The Five Kings<\/h5>\r\n \t
A native of Vancouver Island, Lisa Aronson began her career...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Lisa Aronson<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Five Kings<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\n\n\n\n\nA 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\u00a0at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Thane Mallory<\/a><\/h3>\r\n Gulliver's World Cafe<\/h5>\r\n \t
His passion for international cuisine was sparked with his first...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
Chef Prasanna Kumar<\/a><\/h3>\r\n The Algonquin Resort<\/h5>\r\n \t
With an extraordinary two-decade legacy of culinary brilliance, Chef Prasanna...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Prasanna Kumar<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Algonquin Resort<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tWith 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!<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Pierre Richard<\/a><\/h3>\r\n Little Louis Oyster Bar<\/h5>\r\n \t
Chef Pierre A. Richard, born and raised in Moncton N.B.,...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Pierre Richard<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Little Louis Oyster Bar<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef Pierre A. Richard,<\/strong> 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.<\/p>\nHearing 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 Caf\u00e9. 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.)<\/p>\n
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\u2019 in Moncton, N.B. as Sous Chef. Pierre\u2019s 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\u2019 being awarded Four Diamond Restaurant status by AAA\/CAA. This award was in addition to the internationally recognized Wine Spectator Award, among numerous others.<\/p>\n
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\u2019, for 7 years running. Pierre, in his<\/p>\n
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 \u201cGood Food Innovation\u201d. 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.<\/p>\n
Pierre also has organized and participated in local and New Brunswick festivals, promoting regional dishes and the up and coming regional Chef\u2019s. Recently Chef Pierre has accepted invitations to cook for some of the top V.I.P.\u2019s and Chefs in Montreal and New York with a resounding acknowledgement of his ability to invoke unique flavours and artistic presentation.<\/p>\n
At Little Louis\u2019 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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Lisa Aronson<\/a><\/h3>\r\n The Five Kings<\/h5>\r\n \t
A native of Vancouver Island, Lisa Aronson began her career...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Lisa Aronson<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Five Kings<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\n\n\n\n\nA 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\u00a0at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Thane Mallory<\/a><\/h3>\r\n Gulliver's World Cafe<\/h5>\r\n \t
His passion for international cuisine was sparked with his first...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
<\/a>\r\n\t\t<\/div>\r\n\t\tChef Prasanna Kumar<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Algonquin Resort<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tWith 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!<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Pierre Richard<\/a><\/h3>\r\n Little Louis Oyster Bar<\/h5>\r\n \t
Chef Pierre A. Richard, born and raised in Moncton N.B.,...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Pierre Richard<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Little Louis Oyster Bar<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef Pierre A. Richard,<\/strong> 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.<\/p>\nHearing 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 Caf\u00e9. 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.)<\/p>\n
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\u2019 in Moncton, N.B. as Sous Chef. Pierre\u2019s 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\u2019 being awarded Four Diamond Restaurant status by AAA\/CAA. This award was in addition to the internationally recognized Wine Spectator Award, among numerous others.<\/p>\n
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\u2019, for 7 years running. Pierre, in his<\/p>\n
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 \u201cGood Food Innovation\u201d. 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.<\/p>\n
Pierre also has organized and participated in local and New Brunswick festivals, promoting regional dishes and the up and coming regional Chef\u2019s. Recently Chef Pierre has accepted invitations to cook for some of the top V.I.P.\u2019s and Chefs in Montreal and New York with a resounding acknowledgement of his ability to invoke unique flavours and artistic presentation.<\/p>\n
At Little Louis\u2019 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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Lisa Aronson<\/a><\/h3>\r\n The Five Kings<\/h5>\r\n \t
A native of Vancouver Island, Lisa Aronson began her career...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Lisa Aronson<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Five Kings<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\n\n\n\n\nA 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\u00a0at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Thane Mallory<\/a><\/h3>\r\n Gulliver's World Cafe<\/h5>\r\n \t
His passion for international cuisine was sparked with his first...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
Position: <\/span>The Algonquin Resort<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tWith 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!<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Pierre Richard<\/a><\/h3>\r\n Little Louis Oyster Bar<\/h5>\r\n \t
Chef Pierre A. Richard, born and raised in Moncton N.B.,...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Pierre Richard<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Little Louis Oyster Bar<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef Pierre A. Richard,<\/strong> 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.<\/p>\nHearing 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 Caf\u00e9. 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.)<\/p>\n
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\u2019 in Moncton, N.B. as Sous Chef. Pierre\u2019s 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\u2019 being awarded Four Diamond Restaurant status by AAA\/CAA. This award was in addition to the internationally recognized Wine Spectator Award, among numerous others.<\/p>\n
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\u2019, for 7 years running. Pierre, in his<\/p>\n
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 \u201cGood Food Innovation\u201d. 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.<\/p>\n
Pierre also has organized and participated in local and New Brunswick festivals, promoting regional dishes and the up and coming regional Chef\u2019s. Recently Chef Pierre has accepted invitations to cook for some of the top V.I.P.\u2019s and Chefs in Montreal and New York with a resounding acknowledgement of his ability to invoke unique flavours and artistic presentation.<\/p>\n
At Little Louis\u2019 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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Lisa Aronson<\/a><\/h3>\r\n The Five Kings<\/h5>\r\n \t
A native of Vancouver Island, Lisa Aronson began her career...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Lisa Aronson<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Five Kings<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\n\n\n\n\nA 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\u00a0at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Thane Mallory<\/a><\/h3>\r\n Gulliver's World Cafe<\/h5>\r\n \t
His passion for international cuisine was sparked with his first...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
Chef Pierre Richard<\/a><\/h3>\r\n Little Louis Oyster Bar<\/h5>\r\n \t
Chef Pierre A. Richard, born and raised in Moncton N.B.,...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Pierre Richard<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Little Louis Oyster Bar<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef Pierre A. Richard,<\/strong> 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.<\/p>\nHearing 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 Caf\u00e9. 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.)<\/p>\n
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\u2019 in Moncton, N.B. as Sous Chef. Pierre\u2019s 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\u2019 being awarded Four Diamond Restaurant status by AAA\/CAA. This award was in addition to the internationally recognized Wine Spectator Award, among numerous others.<\/p>\n
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\u2019, for 7 years running. Pierre, in his<\/p>\n
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 \u201cGood Food Innovation\u201d. 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.<\/p>\n
Pierre also has organized and participated in local and New Brunswick festivals, promoting regional dishes and the up and coming regional Chef\u2019s. Recently Chef Pierre has accepted invitations to cook for some of the top V.I.P.\u2019s and Chefs in Montreal and New York with a resounding acknowledgement of his ability to invoke unique flavours and artistic presentation.<\/p>\n
At Little Louis\u2019 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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Lisa Aronson<\/a><\/h3>\r\n The Five Kings<\/h5>\r\n \t
A native of Vancouver Island, Lisa Aronson began her career...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Lisa Aronson<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Five Kings<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\n\n\n\n\nA 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\u00a0at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Thane Mallory<\/a><\/h3>\r\n Gulliver's World Cafe<\/h5>\r\n \t
His passion for international cuisine was sparked with his first...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
<\/a>\r\n\t\t<\/div>\r\n\t\tChef Pierre Richard<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Little Louis Oyster Bar<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef Pierre A. Richard,<\/strong> 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.<\/p>\nHearing 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 Caf\u00e9. 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.)<\/p>\n
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\u2019 in Moncton, N.B. as Sous Chef. Pierre\u2019s 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\u2019 being awarded Four Diamond Restaurant status by AAA\/CAA. This award was in addition to the internationally recognized Wine Spectator Award, among numerous others.<\/p>\n
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\u2019, for 7 years running. Pierre, in his<\/p>\n
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 \u201cGood Food Innovation\u201d. 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.<\/p>\n
Pierre also has organized and participated in local and New Brunswick festivals, promoting regional dishes and the up and coming regional Chef\u2019s. Recently Chef Pierre has accepted invitations to cook for some of the top V.I.P.\u2019s and Chefs in Montreal and New York with a resounding acknowledgement of his ability to invoke unique flavours and artistic presentation.<\/p>\n
At Little Louis\u2019 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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Lisa Aronson<\/a><\/h3>\r\n The Five Kings<\/h5>\r\n \t
A native of Vancouver Island, Lisa Aronson began her career...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Lisa Aronson<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Five Kings<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\n\n\n\n\nA 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\u00a0at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Thane Mallory<\/a><\/h3>\r\n Gulliver's World Cafe<\/h5>\r\n \t
His passion for international cuisine was sparked with his first...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
Position: <\/span>Little Louis Oyster Bar<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef Pierre A. Richard,<\/strong> 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.<\/p>\nHearing 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 Caf\u00e9. 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.)<\/p>\n
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\u2019 in Moncton, N.B. as Sous Chef. Pierre\u2019s 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\u2019 being awarded Four Diamond Restaurant status by AAA\/CAA. This award was in addition to the internationally recognized Wine Spectator Award, among numerous others.<\/p>\n
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\u2019, for 7 years running. Pierre, in his<\/p>\n
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 \u201cGood Food Innovation\u201d. 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.<\/p>\n
Pierre also has organized and participated in local and New Brunswick festivals, promoting regional dishes and the up and coming regional Chef\u2019s. Recently Chef Pierre has accepted invitations to cook for some of the top V.I.P.\u2019s and Chefs in Montreal and New York with a resounding acknowledgement of his ability to invoke unique flavours and artistic presentation.<\/p>\n
At Little Louis\u2019 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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Lisa Aronson<\/a><\/h3>\r\n The Five Kings<\/h5>\r\n \t
A native of Vancouver Island, Lisa Aronson began her career...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Lisa Aronson<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Five Kings<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\n\n\n\n\nA 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\u00a0at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Thane Mallory<\/a><\/h3>\r\n Gulliver's World Cafe<\/h5>\r\n \t
His passion for international cuisine was sparked with his first...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
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 Caf\u00e9. 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.)<\/p>\n
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\u2019 in Moncton, N.B. as Sous Chef. Pierre\u2019s 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\u2019 being awarded Four Diamond Restaurant status by AAA\/CAA. This award was in addition to the internationally recognized Wine Spectator Award, among numerous others.<\/p>\n
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\u2019, for 7 years running. Pierre, in his<\/p>\n
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 \u201cGood Food Innovation\u201d. 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.<\/p>\n
Pierre also has organized and participated in local and New Brunswick festivals, promoting regional dishes and the up and coming regional Chef\u2019s. Recently Chef Pierre has accepted invitations to cook for some of the top V.I.P.\u2019s and Chefs in Montreal and New York with a resounding acknowledgement of his ability to invoke unique flavours and artistic presentation.<\/p>\n
At Little Louis\u2019 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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
Chef Lisa Aronson<\/a><\/h3>\r\n The Five Kings<\/h5>\r\n \t
A native of Vancouver Island, Lisa Aronson began her career...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Lisa Aronson<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Five Kings<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\n\n\n\n\nA 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\u00a0at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Thane Mallory<\/a><\/h3>\r\n Gulliver's World Cafe<\/h5>\r\n \t
His passion for international cuisine was sparked with his first...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
<\/a>\r\n\t\t<\/div>\r\n\t\tChef Lisa Aronson<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>The Five Kings<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\n\n\n\n\nA 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\u00a0at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Thane Mallory<\/a><\/h3>\r\n Gulliver's World Cafe<\/h5>\r\n \t
His passion for international cuisine was sparked with his first...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
Position: <\/span>The Five Kings<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\n\n\n\n\nA 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\u00a0at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Thane Mallory<\/a><\/h3>\r\n Gulliver's World Cafe<\/h5>\r\n \t
His passion for international cuisine was sparked with his first...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
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\u00a0at The Delta Lodge at Kananaskis. While at the Delta Lodge, also completed her apprenticeship at Southern Alberta Institute of Technology and Trades.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
Chef Thane Mallory<\/a><\/h3>\r\n Gulliver's World Cafe<\/h5>\r\n \t
His passion for international cuisine was sparked with his first...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
<\/a>\r\n\t\t<\/div>\r\n\t\tChef Thane Mallory<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
Position: <\/span>Gulliver's World Cafe<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tHis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
He has also trained in Italy preparing classic Italian dishes. His repertoire continues to grow as he\u00a0 travels the world looking for new tastes and culinary adventures<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
Chef Jeff Lutes<\/a><\/h3>\r\n Chandler Room<\/h5>\r\n \t
Chef Jeff Lutes and the Chandler Room team prepare seasonally-...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
<\/a>\r\n\t\t<\/div>\r\n\t\tChef Jeff Lutes<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
Position: <\/span>Chandler Room<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tChef 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.
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div> \t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
\nThe Chandler Room \u2014 The Treadwell Inn<\/a><\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
Chef Chris Aerni<\/a><\/h3>\r\n Rossmount Inn<\/h5>\r\n \t
After a traditional chef\u2019s training in Switzerland and extended education...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\r\n\t\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
<\/a>\r\n\t\t<\/div>\r\n\t\tChef Chris Aerni<\/a><\/h3>\r\n <\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
Position: <\/span>Rossmount Inn<\/h5>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\tAfter a traditional chef\u2019s 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.<\/p>\n
While fulfilling his chef\u2019s 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.<\/p>\n
Today, Chris Aerni\u2019s 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.<\/p>\n
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.<\/p>\n<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n<\/div><\/div>
\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n \r\n \r\n \r\n <\/div>\r\n\r\n <\/a>\r\n <\/div>\r\n Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
Chef Amy Pelletier<\/a><\/h3>\r\n KWEYcuisine<\/h5>\r\n \t
Amy’s passion for food is evident in every dish she...<\/p>\r\n\t <\/figcaption>\r\n <\/figure>\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\r\n\t\r\n\t\t\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n\t\t\r\n\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t
<\/a>\r\n\t\t<\/div>\r\n\t\t