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Granite Town Farms Wild Blueberry 
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Participating Chefs 2017

​Chef Dave is a New Brunswick Local with a wealth of international and domestic experience. He has worked in kitchens since 1986 and started his apprenticeship in England in 1995 with 1 year of that training in Australia. He has a great passion for local products and is especially fond of what the Bay of Fundy has to offer. With more than 25 years of kitchen experience and a graduate of NBCC St. Andrews, he now trains Culinary Arts students in the same college.

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Chef Lisa Aronson, Chef/Owner 5 King's St .Stephen
A wicked eye for detail and an undeniable passion for local, sustainable cuisine. Lisa loves to create food and dishes that bring people together. As Chef says, food “is one of those things that people can relate to, it’s just that simple.” A native of Vancouver Island in British Columbia, Executive Chef/Owner, Lisa Aronson’s new venture 5 Kings located in St. Stephen and showcases a partnership with Picaroons brewery to bring beer influenced creations. Previously Lisa was the Executive Chef at the Algonquin Resort leading the culinary team since 2007. She played an integral part in the culinary team, overseeing six outlets and restaurants, banquet business, as well as the chief architect of wedding cakes.
Chef Darren Dorcas is a native of Quispamsis, who loves to call New Brunswick home. Chef Darren commenced his career with Canadian Pacific Hotels, which saw him spend his early years in the Canadian Rockies at The Lodge of Kananaskis. Longing for home he returned to N.B. to start his formal Culinary Apprenticeship with Delta Hotels, spending time at The Delta Beausejour in Moncton, working at the award winning, five diamond Windjammer restaurant. After completing his formal training he went on to become the Executive Sous Chef at the Delta Prince Edward, in Charlottetown. During his time on the Island Chef Darren represented the province of P.E.I as a senior member of the provincial Culinary Team. The team competed at the Atlantic Culinary Exhibition winning two Gold Medals back to back in 2007/2008. Darren returned home as the Executive Chef of The Delta Brunswick. When presented with the opportunity to share his knowledge and passion for food with young culinarians, Chef jumped and he now calls the NBCC St. Andrews Campus home where he is a Culinary Arts Instructor in the Hospitality & Tourism department. Chef Darren’s cuisine is heavily influenced by the abundance of local ingredients found in the province as well as his close proximity to the Bay.
Chef Evan was raised in an environment of food appreciation. Combining respect for all of our food sources with sustainable farming and practicing a “nose to tail” approach to the meat utilized in preparing food.  He attended NBCC St. Andrews after graduation from High School, graduating from a two year Hospitality program. Deciding the kitchen was to be his path he worked in restaurants, bakeries and industrial catering jobs until landing in St. Andrews to work with C.P Hotels, which he did for 14 years.  Completing his certifications in the Cook trade as well as a Baker he worked through the transition into Fairmont Hotels and Resorts at the time to work as a Pastry Chef as well as an Executive Sous Chef.  After leaving Fairmont Hotels, Evan worked for Rodd Hotels and Resorts in NB and PEI, as well as being the Executive Chef for the opening of Casino NB in Moncton. During these years he transitioned to Food and Beverage Manager for the Casino Complex.  Evan now works forNBCC Moncton where he teaches the 2 year Culinary Management Course.
Marcus Ritter, Europa Inn Restaurant & Spa
​In 2000 my wife Simone and I moved from Bavaria, Germany to St. Andrews, Canada to open the EUROPA Restaurant. After gaining international cooking experience in Germany, Austria, Switzerland and the Royal Viking Cruise lines I earned my culinary masters degree in Baden-Baden, Germany in 1998. It was my dream to become self employed; and after enjoying the splendor of Canada and the friendliness of its people during my cruise ship days I leaped forward and took over 'L'Europe Restaurant'. Together, now with our three children, we enjoy living in this quaint maritime village; are well settled members of the community embracing opportunities to meet and welcome new residents and helping out with a variety of fundraisers and volunteering opportunities. 

Chef Chris Aerni, Rossmount Inn
​Chef Chris Aerni,
while fulfilling his chef’s dream and culinary vision, the restaurant at the Rossmount Inn has gained a wonderful reputation for its creative, market fresh cuisine honoring local ingredients and the people who produce them.  Today, Chris Aerni’s kitchen has become a reputable training ground for young chefs and culinary students. They have the opportunity to obtain culinary knowledge in a kitchen that focuses its daily menu on the availability of the products from the kitchen garden, the nearby organic farmers, the community supported fisheries and not least the seasonal foraging of wild foods such as mushrooms, cat tails, goose tongue greens, kelp, etc.  With a focus on demonstrating the use of local products in his restaurant at the Rossmount Inn and as an avid promoter of the Bay of Fundy, New Brunswick and Atlantic Canadian products, Chris has become a regular speaker at sustainable seafood events along the Atlantic coast. 


​Chef Alex Haun,  Savour, Kingsbrae Garden
Alexander Haun is from St. Andrews New Brunswick, a small seaside community in southwestern New Brunswick. Alex had started his culinary career by the age of 13, working at the Garden Café located at Kingsbrae Garden in his hometown, Saint Andrews New Brunswick.  He spent 5 years there while finishing his public schooling. Following his dreams of becoming a chef, Alex enrolled in the 2 year culinary arts program at the Culinary Institute of Canada in Prince Edward Island. During this time Chef Alex started competition cooking, individually and as a member of Team PEI.  To date Chef Alex has 12 culinary Gold medals to his name and 5 of them are international wins. Finally moving home to St. Andrews, the talented young Chef Alex opened his first restaurant, Savour, in 2009, at the age of 22. In 2013, Chef Alex moved Savour to Kingsbrae Garden to create Savour in the Garden.  

Flavours New Brunswick
proceeds 2017
CBC's Harbour Lights
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Chef Emmanuel Charretier
Emmanuel Charretier took a four years cooking class in France where he was born in 1974, in the Loire valley region. After meeting his wife in New-York, both French and in the restaurant industry, they decided to open their own restaurant someday. Watching the restaurant business in Québec, they thought it would be nice to install them selves in the maritime area. Emmanuel Charretier started to take over a sushi bar in Moncton center in New-Brunswick and then opened his own french restaurant in Dieppe, Restaurant L’idylle .It has been opened for 8 years and already been chosen as one of top ten restaurant by Air Canada En Route magazine for its 6th edition 2007 and rated a three stars restaurant by Where to eat in Canada magazine for the year from 2008 to2013. The enterprise has won an award of the best emerging enterprise of the year at the Annual Entrepreneur Banquet of Dieppe city, another award by the Greater Moncton Chamber of Commerce as an immigrant enterprise in 2011, and was named one of the 50th best restaurants in Canada by the MacLeans Magazine in end of 2012.  Emmanuel is now chef instructor atNBCC Moncton.