I am a former student of Acadia University, obtaining a Degree in History in 1990. I then obtained an Undergraduate Degree in Culinary Studies at Johnson & Wales Culinary University in Rhode Island. I have been the Executive Chef for Westin Nova Scotia Hotel and Phillips Crab USA, plus worked for Canadian Pacific Hotels, Starwood Hotels and Delta Hotels. I started with Chartwells in 2007 at Acadia University. My focus is to create restaurant quality food to residential dining with a strong emphasis on local products, taste and presentation.
My favorite meals served at Wheelock are anything curry!
I was born in Kentville, Nova Scotia and attended Acadia in the early 1990s. I started with Compass Group Canada in 2001, in Ontario, which eventually led to my return home to the Annapolis Valley as the Director of Food Services at Acadia University. Creating a fun, comfortable dining experience at Wheelock Hall - the kitchen away from home - and exceptional service at our retail destinations on campus is my focus. I am proud of the Chartwells team at Acadia, we are customer focused and have exceptional talent. A truly dedicated group that is here to serve you.
My favorite meals served at Wheelock are the World Flavours buffets - especially those featuring east asian cuisine.
I am the residential Dining manager at Wheelock Hall. I have been in food services for over 30 years and love what I do. I have worked at various universities in both Nova Scotia and New Brunswick and have been at Acadia the past 25 years. The favorite part of my job is meeting so many people and providing the best service possible.
My favorite meal served at Wheelock is the annual Christmas Dinner buffet.
I am a Valley girl, originating from the Windsor area, and now reside in Wolfville. I have worked on Acadia's Campus since 1990, starting in the Maintenance Department, then migrating to Food Services. Currently I am the Office Manager for Chartwells. I am behind the scenes so my interaction with students, faculty and staff is limited but I do enjoy the interaction when it happens. Numbers and paperwork are my focus, which is sometimes demanding, but always interesting. I assist the District Manager with some endeavours that allow me to visit other Chartwells locations. I enjoy learning new things, so when new technology appears on the horizon, I am more than happy to dig in and find out all about it.
My favorite meal served at Wheelock is the Italian Wedding soup.
My entire work career has been involved with food service on some level. I started at Acadia in 1995, with some small adventures to BC, NB and Ontario where I was the Director of Food Service for a private boarding school for 5 years. I was raised in New Minas, NS, so was ecstatic to have the opportunity to be back at Acadia. I have found my niche as the Catering and Conference Manager - striving to help make every event at Acadia a positive memory for each guest and client.
My favorite meal served at Wheelock is the stir-fry station.
I started at Chartwells as a Floor Supervisor in October 2007 and was promoted to Assistant Manager August 2015. I have a certificate in Food & Beverage Management from NSCC. I am the staff photographer who manages the social media accounts. I really enjoy the interaction with students and customers.
My favorite dish served at Wheelock - Ethiopian lentil stew with a dollop of sour cream.
I have a diploma in Corrections from Holland College as well as a Diploma in Child and Youth Care from Eastern College where I was the Valedictorian. I was employed with the Department of National Defense as a Military Policeman for 7 years. I was a Child and Youth care worker, working with Youth, for five and half years for the Kings Regional Rehabilitation Centre. I worked for Bartimaeus Inc. for two years as a Mental Health Worker. I joined the Chartwells team as an Assistant Manager in September 2017. My hobbies are soccer, hiking and staying in shape.
My favourite meal at Wheelock is the Ramen Noodle Bar.
I have worked in food service for 25 years. Currently I am a Floor Supervisor at Wheelock Hall but have over the years enjoyed many positions here, such as dishroom, busboy, pizza, culinary. In my spare time I enjoy hunting, baseball and hockey.
My favorite meal served at Wheelock is shepherds pie and onion rings.
I graduated from the Culinary Institute of Canada, PEI, and am a Red Seal Chef. I have been in the food industry for 21 years and with Chartwells since 2012, first as the Sous Chef and now as the Executive Chef at Acadia. I am involved with all aspects of the daily food production whether it is at Wheelock or off-site catering. The culinary team here at Acadia strive to produce the best quality food for our customers and source as many local products as we can for our menus.
My favorite meal served at Wheelock is a toss up between the butter chicken thighs served on basmati rice with Naan bread or the grilled salmon with pineapple mango salsa.
I was born and raised in Berwick. I graduated from NSCC Culinary Program in 2008 with top grades. I left my position of sous chef with Le Caveau, where I have worked for the last seven years, to come to work for Chartwells at Acadia University. I love living in the Annapolis Valley, where we have access to such beautiful local food.
My favorite meal served at Wheelock is sushi.
I have been in the food industry for 10 years and with Chartwells since August 2017. I began working at Actons, here in Wolfville, as a dishwasher, which later grew into a line cook position as I developed a passion for food working at The Port Pub. I worked at The Fairmont Chateau in Lake Louise, as well as Chives Canadian Bistro, Two Doors Down and Café Chianti; all in Halifax. I love working with the fresh local ingredients at home and at Acadia.
My favorite meal served at Wheelock is either the Biryani served on Basmati Rice or the Turkish Beef Kofta.