Bret Ridgeway, Executive Chef
Chef Bret, Ontario-born, was introduced to cooking at 6 by his grandmother. From baking tea biscuits every morning to helping tend to her garden in the summer- he fell in love with how food and the experience of dining together could connect people.
After attending the renowned George Brown chefs training program in Toronto, he decided to hone his skills in the fine dining scene, working under chefs such as Susur Lee, and Ricky Casipe- industry leaders in the city.
He then moved to Florence, Italy for a year, where he surrounded himself with some of the best ingredients in the world. The most impactful takeaway from his time in Italy was the importance of the food producers. The farmers, cheesemakers, butchers, and bakers among many others- they were more important to the final dish than the chefs cooking. Bringing producers closer to the forefront of the restaurant industry is a value that Bret has continued to focus on.
Bret went on to move to Montreal, working under esteemed chef David Ferguson. There, he was exposed to French Canadian and Acadian cooking, an identity that has become more and more ingrained in his cooking ‘style’.
From there, Bret returned to his hometown of London Ontario, Chef de Cuisine at a prestigious private club, working with many up-and-coming chefs in London.
Bret is an advocate for mental health within the industry. Bret is a values-based Chef who is committed to making a real difference within the industry. His colleague’s health, safety and happiness will always be the highest priority. He is committed to making this a healthier, more sustainable industry for all those that work with him.
Like many other Chefs from Ontario, the exciting culinary scene in Halifax drew him in. World-renowned seafood and the beautiful food produced by the unsung heroes of the industry- the producers, farmers and purveyors are what Bret aims to spotlight while staying true to Nova Scotian food.