GREG BALINGIT, EXECUTIVE CHEF
Chef Greg, a native of Toronto, comes from a family that was built around the dinner table. It was a time to unwind, laugh and indulge with great food so it comes as no surprise that he decided to become a chef at the young age of 16. Chef Greg’s lifelong love affair with food began at an early age. Growing up in Toronto he was exposed to different cuisines from around the world. His future was clear at the age of 16 years old when he started following famous Canadian chefs and was attracted to the various cultures in the city.
Classically trained at Humber College, Greg honed his craft at restaurants all over his hometown in places like The Hilton, Il Fornello, and Strada. It was while studying under various chefs, that Chef Greg developed his personal culinary philosophy focusing on freshness, creativity and the reinterpretation of classic ideas. A true diverse background similar to his upbringing. His main vision is to offer light, modern and a creative set of updated classics using local seafood and vegetables from around Nova Scotia. With years of experience in a number of styles and cuisines, expect to see a lot from this young Chef as he brings a wealth of knowledge, passion, and flare to the kitchen.
FABIAN BOERSCH, CHEF DE CUISINE
Fabian grew up in Saskatchewan after his parents left a large city in Germany to buy a farm in Canada. This gave him a unique outlook and connection to food and the work it takes to create it. His close relationship with his Mom brought him to the basics of cuisine and observed her taking great pride in preparing meals for the family and the farm staff.
Chef Fabian’s interest in cooking came very early and he began professionally cooking at the age of fifteen. He used his skills to travel to Cologne and Hamburg to further his career and gain valuable experience. Fabian moved back to Saskatchewan where he has had various roles across the prairies before moving to Halifax and joining our team. Whilst his style and cuisine may have changed and developed over the years as a chef, his philosophy remains the same. Using fresh quality ingredients, letting the ﬂavours speak for themselves combined with the pure passion for food is the secret to his success.