Chris Black, General Manager
Chris comes to The Five Fishermen from Vancouver with a 14 year pit stop in New Brunswick. With over 30 years of experience Chris has worked in Vancouver British Columbia, London England, Whistler British Columbia, Fredericton New Brunswick and now Halifax Nova Scotia.
While out west Chris worked in numerous Vancouver institutions including Bridges Restaurant and Yaletown Brewing Company. As part of the Mark James Group; he moved to Whistler to open High Mountain Brewing Company (The Brew House) and later The Westin Resort and Spa. Chris also worked at the perennial “Best Restaurant in Whistler” Araxi Restaurant.
Being married to a Maritimer it was only a matter of time before the calling came to head east. In 2001 Chris and his wife packed up all their worldly possessions in a U-Haul and drove to Fredericton New Brunswick.
In 2002 Chris opened and ran the award winning Blue Door Restaurant and Bar in Fredericton until 2014. In 2012 The Blue Door was recognized as one of “The Best 50 Restaurants in Canada” by Maclean’s Magazine.
Fast forward to 2015 and Chris has made the move to Halifax and is excited to be General Manager of The Five Fishermen Restaurant and Grill and looks forward to guiding the Five Fisherman to new heights.
Carmelo Olivar, Executive Chef, Five Fishermen Restaurant
Carmelo learned at an early age that quality food was an essential ingredient to good living. His first cooking lesson from his mother was” adobo”, one of the most famous dishes in the Philippines.
While studying in the University of the East Philippines Carmelo was given an opportunity to work abroad in a restaurant that year, 1997. Caffe Aroma in Jeddah was his first worked hospitality experience where he served the present King of Saudi Arabia. After working as a waiter, barista and the head service supervisor Carmelo was given the opportunity to manage the caffe’s kitchen and the rest is history. That year, Caffe Aroma was voted as the best restaurant in Jeddah because of its ambiance, service, and quality of food. Carmelo moved on to expand his experience in the Montarosa Italian Restaurant as a Chef de Partie for 3 years.
In 2009, Carmelo moved to Canada to work for Grafton Connor Group and has worked his way from line cook to Executive Chef while continuing to expand his culinary education.
Follow your passion, be prepared to work hard and sacrifice, and, above all, don’t let anyone limit your dreams.-Donovan Bailey