Cheftimony Episode 043 – East Coast
“Shane and his team harvest food locally, much right on their own property, and turn it into delicious experiences for their guests.”
Today I have the pleasure of catching up with a friend I know from the west coast of Canada, Chef Shane Robilliard. Shane and I met (several…) years ago in British Columbia through a mutual friend in the culinary world, and I’ve been jealous of his career ever since. As you’ll hear on the show today, Shane fell in love with cooking early in life and he hasn’t looked back.
From his culinary education at Malaspina University on Vancouver Island to working for almost a decade with the Fairmont Hotel group, Shane has now landed on the opposite coast of Canada where he leads the Food and Beverage program at Nova Scotia’s Fox Harb’r Resort. To me it sounds like the perfect place to be a chef (or in Shane’s case, the chef and the sommelier). Shane and his team harvest food locally, much right on their own property, and turn it into delicious experiences for their guests.
Today, Shane and I talk about differences between west coast and east coast cooking, the next generation of culinary talent, and a growing wine industry in Nova Scotia – including the province’s first wine appellation, Tidal Bay.
You’ll also hear today about the origins of Fox Harb’r, founded as it was by Ron Joyce, one of the forces behind Tim Hortons. For listeners outside Canada, Tim Hortons is Canada’s place for coffee and doughnuts, and it warms my heart to know that one of the founders parlayed that success into a wonderful culinary destination on our east coast.
Join us now for Episode 043, and a trip to the east coast!