Find good food made with heart and you’ll find the Maritimes’ culinary leaders when they’re off duty
When the last plate leaves the pass and the kitchen lights dim, chefs across Atlantic Canada hang up their aprons, but their passion for food doesn’t clock out. We asked a few of the region’s top chefs to share their off-duty cravings and favourite local haunts. The result? A portrait of culinary curiosity, community spirit, and a shared love for good food made with heart.
Chef Ted Pace
Executive Chef, Marriott Harbourfront Halifax & Harbourstone Restaurant, N.S.
When he’s not behind the line at the Marriott Harbourfront, Ted Pace trades his chef’s whites for waders. Life on his 13-hectare Cape Breton homestead has made him a true hunter-gatherer. “On my days off, you might find me in the river catching trout, out on the ocean reeling in striped bass, or in the woods hunting deer,” he says.
His cravings shift with the seasons. Whatever nature offers becomes dinner. That connection to the land shapes his philosophy at Harbourstone, where he teaches his team to let ingredients speak for themselves. “Even a simple onion can become a dozen flavours,” he says. “Raw, sautéed, caramelized, deep-fried, or roasted. Each tells a story.”
When he’s not cooking his own catch, Pace’s go-to is Umai Sushi in Bedford, N.S., a strip-mall gem with a loyal following. “Their ingredients are fresh, their approach balanced. Tradition meets innovation,” he says. Supporting his peers is a guiding principle. “Being the best doesn’t matter,” he adds. “What matters is sharing experiences and connecting with guests. When chefs support each other, the whole community wins.”
Chef Adam Loo
Owner, Ada, Charlottetown, P.E.I.
At his acclaimed P.E.I. restaurant Ada, Adam Loo crafts dishes that celebrate local ingredients with modern flair. But off duty, he chases intensity. “I crave foods that pack a punch — spicy, fermented, bold flavours,” he says. “They’re things I don’t often cook myself, which makes them that much more exciting.”
One place keeps drawing him back: North Shore Canteen in nearby French River. “(Married chefs) Alex and FitzGerald and Kelly Sheridan have created something truly special,” says Loo. “Every time I go, I order the whole menu option so I can try everything. It’s never once disappointed.”
Loo’s admiration extends beyond the food. “When I opened Ada, I wanted to collaborate with other chefs,” he says. “Pop-ups, collabs, partnerships: They’re not just good business, they keep our industry creative, alive, and evolving.”
Chef Chris Pyne
Lightfoot & Wolfville Vineyards, Wolfville, N.S.
Surrounded by vineyards and wood-fired ovens at Lightfoot & Wolfville, Chris Pyne is known for rustic, seasonal dishes. Off the clock, though, his cravings are simple: home-cooked meals.
“I’m lucky, my wife’s an amazing chef,” he says. “At work, I’m constantly tasting, bread scraps, end bits of proteins, dishes before they hit the pass. So, at home, I crave a composed meal with my family.”
When dining out, Pyne looks for authenticity and passion. “If I’m spending money doing what I do for a living, I want to feel the same care and craft in return,” he says. His standouts: Whiskey Teller (Annapolis Royal), “Their wood-fired rotisserie chicken with charred broccolini is phenomenal.” Bar Kismet (Halifax), “The tonnato melt with chilli oil and snow crab with béarnaise are next level.” Juniper (Wolfville), “Baked potato beignets and, in my opinion, the best fried chicken sandwich in the province.” Editor’s note: Since this article originally published, Juniper has closed.
For Pyne, supporting local restaurants is essential. “Without small restaurants, we lose creativity,” he says. “They’re where young chefs learn, grow, and dream.”
Chef Greg Burns
Executive Chef, Gio & Prince George Hotel, Halifax, N.S.
After long nights perfecting plates at Gio, Greg Burns seeks comfort in the classics. “On my days off, I’m craving barbecue, pizza, wings, or anything noodle-based,” he says. “Sushi’s always a go-to. It’s the opposite of fine dining, familiar and fun.” Since moving to Dartmouth, Burns has become a regular at Battery Park. “Great local beers, solid bar food, and friendly staff,” he says. “Their nachos and wings never miss.”
For date night, it’s Doraku for sushi: “Always fresh, always friendly.” For quick eats, Dominic’s Cucina Food Truck by Lake Banook, which he says has one of the best pizzas around. “I always get one red pie and one white.” Across the bridge, Song’s Korean Restaurant on Quinpool Road is another favourite. “Their gamjatang, spicy pork bone soup, is incredible. Pure comfort in a bowl.”
Chef Gabrielle LeGuerrier
Owner & Chef, GourmetGab, Halifax, N.S.
For Gabrielle LeGuerrier, the creative force behind GourmetGab, an in-home chef experience, fine dining is her business, but off the clock, she craves something entirely different.
“Small plates with bold flavours,” she says. “Because my company focuses on formal dinners, I want something that inspires me differently when I’m off, food that tells someone else’s story and takes me where the chef holds dear.”
Her local escape? Palm Tree Kitchen on Halifax’s Quinpool Road. “In the dead of winter, it feels like stepping into the Caribbean,” she says. “Chef Demetrius is a true community-maker, cheering on the local soccer team, supporting small businesses, and bringing so much heart.”
Best thing on the menu? “It’s a toss-up between his fried plantains with kicking jerk sauce or his jackfruit tacos — fireworks!” For LeGuerrier, connection is everything. “It’s my favourite part of being a chef, connecting with fellow artists,” she says. “Being open-hearted and lifting each other up only creates good. No matter what kind of chef you are, we can all learn from each other.”
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