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.

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.

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.

Martin Ruiz Salvador is Executive Chef and co-owner of The Beach Pea Kitchen & Bar, Salt Shaker Deli & Inn, South Shore Fish Shack, Half Shell Oyster Bar, and Bar Salvador, which he operates alongside his wife and business partner, Sylvie Ruiz Salvador.

After training at Le Cordon Bleu and working in Michelin-starred restaurants in Dublin and France, Martin returned to Nova Scotia to open Fleur de Sel in Lunenburg in 2004. Today, he is recognized for combining classical French technique with the finest local ingredients, creating restaurants that celebrate Nova Scotia's seafood, hospitality, and coastal culture.

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.