Now a mainstay of the St. John’s dining scene, Chris moved back home to St. John’s in 2010 after graduating from the Culinary Institute of Canada to make his mark. After stints at several restaurants in the downtown area, he dug in at Magnum and Stein’s and moved from line cook to executive chef in a short span of time, enjoying the pleasure in food as creative output and the quiet dignity of charcuterie. After that, he found a true home at The Adelaide Oyster House, again moving from line cook to chef de cuisine under the mentorship of Steve Vardy. Learning more than ever before and appreciating a new kind of restaurant with a vibrancy like none other. Recently he spent some time in Nova Scotia, but upon receiving an offer to take over Adelaide as head chef, he knew nothing had ever felt more right.
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