2023 Culinary Team – Songs, Stages, and Seafood Festival

[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”3.22.1″][et_pb_fullwidth_header title=”2023 Culinary Team” text_orientation=”center” _builder_version=”4.1″ title_font=”Trashhand||||||||” title_text_align=”center” title_font_size=”100px” content_font=”Montserrat||||||||” content_font_size=”24px” background_color=”#00b3de” custom_padding=”0px||0px|||” title_font_size_tablet=”” title_font_size_phone=”55px” title_font_size_last_edited=”on|desktop” content_font_size_tablet=”” content_font_size_phone=”” content_font_size_last_edited=”on|desktop”][/et_pb_fullwidth_header][/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.1″][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.1″ custom_padding=”|2px||||”][et_pb_column type=”1_2″ _builder_version=”4.1″][et_pb_blurb title=”Roary MacPherson” image=”http://www.bayroberts.com/sss/wp-content/uploads/2020/02/mSSdpGyd_400x400.jpg” _builder_version=”4.1″]

Roary MacPherson is the chef & director of food & beverage at Kenny’s Pond Retirement Residence. Chef Roary was the executive Chef at the Sheraton Hotel Newfoundland from 2003-2016. He is a 5 time James Beard Foundation presenter, 3 time culinary Olympic competitor (with 1 bronze medal and 2 gold medals!), Plates St. John’s bronze medal winner, 2012 Good Food innovations Award for Food Day Canada and 2011 Best menu Award for Food Day Canada. He is no stranger to competitions – local, national and international!

[/et_pb_blurb][et_pb_blurb title=”Michael Wozney” image=”http://www.bayroberts.com/sss/wp-content/uploads/2020/02/Wozney.jpg” _builder_version=”4.1″ hover_enabled=”0″]

Michael Wozney is the executive chef at The Capital Hotel and owner of Soul Azetka Catering. A St. John’s native, after accidentally falling into a cooking position decided to leave his business studies at Memorial in lieu of the culinary arts & after being accepted into the prestigious Pacific Institute of Culinary Arts, it was the beginning of a new calling. Graduating from both Culinary and Pastry programs, there he also won the 2000 Frank Baker Award for culinary student for the province of B.C.

[/et_pb_blurb][et_pb_blurb title=”Chris Mercer” image=”http://www.bayroberts.com/sss/wp-content/uploads/2023/04/no-text-Chris-Mercer.jpg” _builder_version=”4.1″ hover_enabled=”0″]

Chris is currently the chef of Brewdock in downtown St. John’s, crafting food to go with the many local beers on tap. Formerly head chef of Adelaide Oyster House, he left to pursue a number of side ventures including Bandolero Sauces and representing Caplansky’s Mustard and some private catering. He lives to improve all aspects of the craft of food and to put together great ingredients simply but with extreme pops of flavour.

[/et_pb_blurb][et_pb_blurb title=”Courtney & Terrance Howell” image=”http://www.bayroberts.com/sss/wp-content/uploads/2020/02/TCHowell-1.jpg” _builder_version=”4.1″]

Terrance & Courtney Howell are the owners of Grates Cove Stuidio, Grates Cove. Terrence and Courtney met while teaching in South Korea, then explored and ate their way across that country. After a sojourn in Courtney’s home state of Louisiana, they travelled back to Terrence’s ancestral home of Grates Cove, Newfoundland and once again, fell in love. Here, in this tiny land between the barrens and the sea, they found what they were looking for. Inspiration. Perspective. Freedom. And a place they could finally call home!

[/et_pb_blurb][et_pb_blurb title=”Jaunita Tobin” image=”http://www.bayroberts.com/sss/wp-content/uploads/2019/04/chef_14.jpg” _builder_version=”4.1″]

Juanita Tobin is the owner of Everything Cake by Juanita! She specializes in custom made smooth buttercream cakes in Bay Roberts and the Avalon area. They may look like they’re fondant covered but they’re not! Juanita’s Creations are also currently available through Powell’s Bakery, Bay Roberts.

[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.1″][et_pb_blurb title=”John Higgins” image=”http://www.bayroberts.com/sss/wp-content/uploads/2023/04/no-text-John-higgins.jpg” _builder_version=”4.1″]

Chef John Higgins has cooked for the Queen at Buckingham Palace, on the Royal Yacht Britannia, for heads of state in Washington, D.C., and for celebrities around the world. You may recognize him as a judge from Chopped Canada!

Beginning his career as an culinary apprentice at the Michelin Star Restaurant in Glasgow, Malmaison, John then worked at the five star luxury hotel in Scotland, Gleneagles. Upon immigrating to North America, John worked at the Four Seasons Hotel in Canada and the United States, before his final role in the hotel industry at the King Edward Hotel in Toronto.

He recently retired from his position of director of Enterprises & Brand Ambassador, the Centre for Hospitality & Culinary Arts, at George Brown College.

[/et_pb_blurb][et_pb_blurb title=”Clinton Brewer” image=”http://www.bayroberts.com/sss/wp-content/uploads/2023/04/no-text-Clinton-Brewer.jpg” _builder_version=”4.1″ hover_enabled=”0″]

Clinton Brewer is the executive chef at the Smugglers Cove Roadhouse Bar & Grill. He was born and rasied in a small fishing community on the Burin Pennisula. From an early age helping his grandmother in her kitchen and watching her making the most impeccable creations with the most simplistic ingredients, he knew that was his passion. From humble beginnings and teaching himself everything he knows about the culinary arts, he never stops trying to prove to himself he is a great chef.

[/et_pb_blurb][et_pb_blurb title=”Lacey Coffin” image=”http://www.bayroberts.com/sss/wp-content/uploads/2023/04/no-text-Lacey-Coffin.jpg” _builder_version=”4.1″]

Born in Port aux Basques, Lacey got a feel for cooking when she was younger and moved to St. John’s to explore this more. Completed her red seal in 2020, she has been head chef of Vu Resto and Bar in St. John’s for about 2 years. She loves Newfoundland style cooking, especially when it’s with a new modern twist!

[/et_pb_blurb][et_pb_blurb title=”Mark McCrowe” image=”http://www.bayroberts.com/sss/wp-content/uploads/2023/04/no-text-Mark-McCrowe.jpg” _builder_version=”4.1″ hover_enabled=”0″]

Mark McCrowe is a chef and cookbook author from St. John’s, NL. Growing up around simple Newfoundland dishes using fresh seafood and wild game inspired an appreciation in Mark for local food at a very young age. After studying at The Pacific Institute of Culinary arts in Vancouver, British Columbia and working in some of the city’s finest kitchen’s Mark returned home to further his own individual style as a Chef. He had went on to run two highly successful restaurants Aqua and The Club in St.John’s that have been featured in such shows as Food Network Canada’s You Gotta Eat Here and Cooking Channel’s Chuck Eats the street. Apart from running restaurants Mark has competed against Canada’s best chefs at the Canadian Culinary Championships and was crowned Newfoundlands first Chopped champion in the first season of the Food Networks hit show.

His award winning cookbook Island Kitchen features his life as a chef in Atlantic Canada and highlights his passion for indigenous ingredients. He has consulted on several local restaurants and pubs bringing forth new and exciting food menus and operations programs.

He is cooking the food he loves for the people that means so much to him and looks forward to furthering the future of Newfoundland cuisine for many years to come.

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