Our Executive Chef, Christophe Luzeux – or Chef, as he’s known as around here – is a world-renowned, award-winning culinary artist, having received many regional, national and international accolades for his work.

Originally from France, Chef touched down in Halifax nearly three decades ago; the personable, lively city that now continually makes him proud to call home. As a veteran member of the Halifax Convention Centre team, Chef often says that his culinary team responds to today’s client needs with the same passion and professionalism they did over 25 years ago. For Chef, his team is a key part of his daily inspiration.

When he’s not preparing delicious cuisine, Chef enjoys home renovation projects and searching for antiques. His ideal day in Nova Scotia includes taking in the scenery on the South Shore, exploring Lunenburg and Mahone Bay. Or, venturing to the Annapolis Valley to experience the finest that wine country has to offer.

Le Caveau is located in the Annapolis Valley where Jason grew up on a poultry farm. Having grown up in a rural farm community, product and quality were always important to him. After working in Toronto and Ottawa, while attending Le Cordon Blue, he took the opportunity to move back to Nova Scotia and train with some of Canada’s most respected restaurateurs, David Barrett and Nicholas Pierce and their Chef Werner Bassen. In moving back to the Annapolis Valley, he has dedicated himself to working with local farmers, meat purveyors and fish mongers to build a supply chain able to supply the majority of the product he needs to run his restaurants. His food reflects the care and passion for good clean product. His philosophy is Terroir; using all the ingredients before him within a season.

In 2007, Wine Access magazine named Le Caveau Restaurant as one of the twenty top winery restaurants in the world.

Jason is also owns and operates Cumin Kitchen and Drink and is the culinary director at The Black Spruce Restaurant in Gros Morne National Park, Newfoundland.

Jason is a strong promoter of culinary within Nova Scotia and has worked with Nova Scotia tourism, Taste of Nova Scotia, Devour! The Food Film Fest and many private companies.

Since 2020 Jason has transitioned to operations officer and culinary director of Grand Pre Wines Limited. Jason oversees and manages all operations at the winery. Jason dedicates a lot of his spare time working with associations, schools and not for profits.

Shane Robicheau was raised in small-town Clare, Nova Scotia, but has traveled the world as part of his culinary education. Shane began working in his family’s restaurant when he was 14 and immediately knew it was how he wanted to spend his life, thought out the years working along side his parents they were able to elevate the restaurant to a must stop popular destination in south west nova scotia. He then attended the culinary arts program at the Kingstec Campus of the Nova Scotia Community College and trained under some of the province’s most accomplished and esteemed chefs. The expertise they passed along to him is what continues to inspire Shane. Upon graduation from the program, Shane was selected to be part of Canada’s U-25 Culinary Team, competing in the Culinary World Cup in Luxembourg. Today Shane provides private chef services in his hometown & surrounding area. Fall 2020 Shane opened his first food truck in Saulnierville. Recently Shane has opened up 2 (shipping container) Airbnbs to create for a unique getaway in his hometown & has hosted a first of its kind free community meal on Christmas eve for those in need most. He also has other big projects in line for the tourist sector in his hometown.

Originally from New Brunswick, Stephanie started cooking at a young age and pursued her passion by attending the Culinary Institute of Canada at the Holland Collage in PEI. After graduating, she spent time in Toronto and Australia at such restaurants as Canoe, George and Ultra Supper Club. Upon returning to Halifax, Stephanie sought to work with chefs and restaurateurs who shared the goal to grow and create the “eat local” community and food scene. Top Chef Canada season 8 Finalist and featured on the Food Network Canadas “Big Food Bucket List” Stephanie along with partner Brock Unger embarked on creating Hop Scotch Dinner Club, a pop-up 12-course tasting menu held in various restaurants around Halifax while looking for a permanent location to open and call home. In the Winter of 2025 they were able to secure and open a new restaurant space, located in the Hydrostone, Reta’s Restaurant (named after Stephanie’s grandmother) which has garnered great praise and attention for being an innovative exploration of what Nova Scotia’s terroir has to offer. As always, Steph’s ambition is to showcase and celebrate the abundance of local, sustainable fare in an elegant and imaginative way, representing maritime and Canadian Cuisine.

Alain Bossé, also known as the Kilted Chef, has traveled the world from kitchens to convention centers sharing his expertise and love for buying and eating local ingredients. With his signature tartan kilt, proud Acadian heritage and undeniable flair for cooking with local, Alain has earned a reputation as Atlantic Canada’s culinary ambassador.

For more than 20 years, Alain has promoted local commodities such as lobster, mussels, apples and wild blueberries to name a few. His travel has included trips across South America, North America, Europe and Asia too, offering enlightening and entertaining presentations. Alain also runs a busy consulting business where he helps restaurateurs and producers.

Alain has been a frequent guest instructor at culinary schools where his lectures focus on “the 101 of lobsters and mussels”, which educates students on the use of sustainable Atlantic Canadian seafood. Chef Alain is also a frequent guest on radio and TV, a prolific recipe creator, food writer and cookbook author.

He also offers private group cooking lessons and culinary experiences at his farm in Nova Scotia. Chef Alain is not just a food expert; he is a food industry expert whose experience in the kitchen and with senior management roles in the food & beverage industry allows him to share his expertise on the beauty of food and the business of food.

Craig graduated from St. Mary’s University in 1993 but cooked full-time to pay for his education beginning in 1989. Following university, he attended the Culinary Institute of Canada in 1995 and graduated in 1997, a period that included his first apprenticeship position at The Inn at Bay Fortune with Chef Michael Smith. He then worked in Switzerland, at the famed Savoy Hotel in London, and then New York until 2000. In 2001, Craig opened Chives Canadian Bistro on Barrington Street in Halifax, one of the original farm to table restaurants in Nova Scotia. He later opened the very popular 2 Doors Down restaurants in Halifax and Dartmouth and a wine, cocktail, and small plates eatery called Temple Bar.

In December of 2021 he sold his interest in all his restaurants but continues to run his company Fork in the Road Productions focusing on a variety of work in the media, restaurant consulting, executive catering, culinary tourism, radio, and cookbook publishing. He has written five celebrated cookbooks and contributed to over a dozen other culinary publications. His passion for travel and experiencing cuisines from all over the world has been led to Craig hosting all-inclusive culinary tours of Europe since 2011, taking hundreds of guests to France, Italy, Ireland, Spain, Portugal, and the Mediterranean. Craig also works closely with the Chef Inspired Group if Restaurants including Studio East Asian Gastropub where he mentors and acts as chef de cuisine of catering and special events.