Chris Black, General Manager
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.
Avery Gavel, Sommelier
Our Sommelier, Avery Gavel, grew up on a dairy farm in Yarmouth quickly learning the meaning of hard work and appreciating fresh local produce and seafood.
Entrance to the Hospitality Industry started early in Yarmouth at Rodds Grand Hotel and Capt. Kelly’s Kitchen.
Avery moved to Halifax and mentored under the esteemed Alex Clavel at Clipper Cay for 10 years. Through those years, Avery earned the Clipper Cay many awards at the annual Nova Scotia “Table Top (design) Competition”.
For the past 20 years, Avery is proud to be part of the team at the Halifax landmark The Five Fishermen. As a server, Avery earned Taste of Nova Scotia’s “Server of the Year” and is currently Assistant Manager.
Avery became a Sommelier with The Canadian Association of Professional Sommeliers (CAPS) and has travelled through wonderful wine regions of Europe but is most excited to be a part of the developing wine culture of Nova Scotia and often hosts Nova Scotia food and wine pairing dinners.
Follow Avery on Twitter @5FishWine
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