RCR HOSPITALITY GROUP - Key Persons
With years of experience in Toronto (Buca, Ascari Enoteca, Maple Leaf Sports & Entertainment) we were lucky enough to have Aaron join us here in Nova Scotia thanks to his local wife (and gorgeous young daughter!). As manager of CUT Steakhouse, Aaron is a Certified Sommelier in the Court of Master Sommeliers - with favourite wines including the wines of Cote Rotie, Cornas, Hermitage, Barolo, Barbaresco & Gevrey Chambertin. His hobbies include guitar, photography and hopefully travelling to the food and wine regions of Spain with his family!
Job Titles:
- Manager, East of Grafton & Bianca Aperitivo Bar
A local Bedfordite, Alicia has been with us since the launch of East of Grafton and quickly became a leader with her attention to detail and great attitude! An alumni of MUN, Alicia worked the busy bar scenes on George Street and Le Cellier Steakhouse in Walt Disney World. Alicia has her sights set on visiting the food mecca of India and hopes to plan a trip there soon. You can find her overseeing both East of Grafton and neighbouring Bianca where she's helping guests find their favourite pairings!
Job Titles:
- Catering Manager, Cunard Centre
Andrew was born and raised in Halifax and went to school in Newfoundland for firefighting. Starting at the Cunard Centre as a server, he worked his way up the RCR ladder as a bartender, banquet captain, food and beverage manager at the Lord Nelson Hotel before returning to his roots and returning to the Cunard Centre as Catering Manager.
Job Titles:
- Chef De Cuisine at Agricola Street Brasserie
"Per Ashley" I grew up on the Little South West branch of the Miramichi River where we regularly would take pockets full of choke cherries to the footbridge and watch the salmon jump. Small town life led to some fond memories and great home cooked meals at my grandparents where I fell in love with fresh fish and partridge, all from a 2km radius. I eventually discovered my passion for cooking and went back to school at NSCC kingstec in Kentville NS. I was fortunate enough to do my summer internship at Cut steakhouse and was able to return with my diploma in hand to start my career. Now, 4 years later, at the Brasserie, I'm taking what I've learned along the way from many talented chefs and applying it to the memories of my grandparents kitchen to bring a love of fresh meat, fish and produce to the table. …and we at RCR like to say bringing a little ray of sunshine to any kitchen fortunate enough to have her beaming smile a part of.
Job Titles:
- Corporate Staff Member
- Sales Manager
Ayla is the newest member the join the Sales Team. Before RCR, she graduated from the Events Coordination & Tourism program at Holland college, and travelled many countries as well as many miles on the floor of the Waterfront Warehouse! Originally from BC, her heart has settled on the Nova Scotian ocean. Lover of food and a good adventure!
Job Titles:
- Comptroller
- Corporate Staff Member
Cheryl never thought she'd become a ‘numbers gal' but she earned her business administration diploma from Dalhousie and worked for 15 years at a local grocery corporation where she watched, listened and learned. Now, after 15 dedicated years with RCR, she says that it's all become second nature. Good thing, because Cheryl manages the accounting for all of the RCR restaurants, as well as the catering division and the Plaid Place retail store. Some accountants are only busy at tax time; this woman is busy all year!
Job Titles:
- Restaurant & Community Manager
Danielle is a veteran RCR Hospitality staff member, having spent the last 15 years with us. While learning the ropes at RCR, she also completed degrees in History and Spanish at Dalhousie University. Danielle has made it her mission to travel the world at every opportunity, seeking out the best food and wine wherever she goes. As an accredited sommelier, her favourite aspect of her job is helping customers discover new wines and making every dining experience unforgettable. She also keeps us involved in the community and has her finger on the pulse of the Halifax dining and social media scene!
Job Titles:
- Culinary Staff Member
- Chef De Cuisine at Waterfront Warehouse
A proud small-town boy from Wentworth, Nova Scotia, Darcy came to Halifax to pursue an education in Culinary Arts at NSCC. He started with RCR 13 years ago, working at the Lord Nelson Hotel & Suites, Onyx, and now as Chef de Cuisine of Waterfront Warehouse. Beyond his love of preparing seafood dishes for locals and tourists, Darcy appreciates working with local produce and seafood suppliers; and of course, being a dedicated husband and father.
Job Titles:
- Executive Chef at Agricola Street Brasserie, CUT Steakhouse & Shuck Seafood Raw Bar, East of Grafton and Bianca
Dwayne was born in Brandon, Manitoba and grew up in PEI. Throughout his child hood he was exposed to a culture of food and small farming, which contributed to his passion for cuisine later in life. Since graduating from the Culinary Institute of Canada in 2003, Dwayne has traveled the country and worked with many amazing chefs, and created his own identity using natural and sustainable products. Always up for a little competition, Dwayne has won Best PEI Potato Chowder, The Great Canadian Grilled Cheese Cook Cook-Off, and McCain BattleApps Halifax.
Job Titles:
- Vice President of Sales & Marketing
People person, animal-lover and creator of memorable events. Elizabeth has been having fun at RCR since 1994.
Job Titles:
- Executive Chef at the Lord Nelson Hotel and RCR Catering
Chef Erwin Palo was born in Angeles City, Philippines. He graduated from Culinary Arts and Technical Management at the Center for Culinary Arts Manila and went on to study BSBA, at Holy Angel University and Emilita W. Galang Culinary Arts Studio.
His education and experience studying under some of the world's best chefs has led him to such hotels and restaurants as Double Tree by Hilton, The Westin Nova Scotian, The Marriott, Casino Nova Scotia, The Holiday Inn Harbourview and other properties across Asia
Chef Erwin's passion for creativity and his competitive nature has landed him in some of the most prestigious culinary competitions across Canada and internationally. His accomplishments include: a Bronze medal in 2016 at The IKA Culinary Olympics in Erfurt, Germany, Gold Place Grand Champion in the PEI International Shellfish Chef Challenge held at the Culinary Institute of Canada, two Bronze Medals in 2014 at the CCFCC Toronto Culinary Salon, Atlantic Provinces Chef Provincial Champion in 2011 and 2012 , in 2009 he was a gold medal finisher in the Atlantic Provinces Culinary Salon Team Competition in Saint John's, Newfoundland, in 2009 he placed silver in Escoffier Culinary Salon at Humber College in Toronto, and in 2009 he won gold (second place) at the Atlantic Provinces Culinary Salon, Gold and Silver Medal at the 2008 Escoffier Culinary Salon in Toronto.
Jamie hails from Nine Mile River, NS. Although computer networking sparked his interest, it was the food and beverage world that got under his skin. Over his fifteen years working with RCR, he's been server, bartender, Captain, and Assistant Manager at various properties and now is happily settled in as the F&B Manager at the Cunard Centre. Like many of the Cunard staff, Jamie says that he enjoys the diversity of locations, events and guests. None probably more so than in receiving a visit from Her Majesty the Queen in June 2010.
Job Titles:
- Culinary Staff Member
- Chef De Cuisine at the Arms Public House
A native of PEI, Karen graduated from the Culinary Institute in Charlottetown and then spent the next several years working tirelessly in places where most people go to relax (Muskoka's Cottage Country, Niagara on the Lake). Wanting to be closer to her family, she headed east to Halifax and arrived at CUT Steakhouse. She has proudly and most creatively contributed to the success of CUT and Onyx as Chef de Partie, Sous Chef and Chef de Cuisine. Now, years later, she's still working tirelessly as Chef de Cuisine at the newly renovated Arms Public House.
Job Titles:
- Manager at Waterfront Warehouse
From bartender to wine director and seasoned diner to seasoned server, Kyle has seen the dining table from every possible angle over his 15-year career with us. Although he took a break from the hospitality industry to study Human Kinetics at St. F.X.U., this Liverpool, N.S. native just couldn't stay away when the restaurant world called him back. And he's pretty content with this calling since high school Phys. Ed teachers don't get to drink nearly enough wine.
Job Titles:
- Director, Restaurant Operations & Private Dining
After working with RCR Hospitality since 2000, Mel has transitioned from her role of General Manager of CUT Steakhouse, Shuck Seafood & East of Grafton to focusing on the operations of all RCR restaurants with an emphasis on private dining. In her time with us she's opened numerous restaurants, including the critically acclaimed Onyx on Spring Garden Road. With a B.Sc. from Dalhousie University, it isn't surprising that Melissa took a keen interest in the science of wine and became a Sommelier in 2013. While her love of wine is obvious, she says what truly fulfills her is knowing her guests have had a uniquely memorable evening at any of the restaurants under her direction.
Job Titles:
- Corporate Staff Member
- Administration Coordinator
- Assistant Manager at the Victory Arms Pub
Well-equipped to assist in RCR's Administration Office, Pam has worked as Assistant Manager at the Victory Arms Pub and as a Manager at the Waterfront Warehouse. She has also served, catered and waved from RCR parade floats. Pam is basically one of the poster children for the RCR Veteran's Handbook!
The man who started it all back in 1974. Robert now spends a lot of his time with his wife, Alicia, on their horse farm on the South Shore, leaving operations to his unbelievably capable management team.
Details-man, workaholic, undefeated team captain of staff football and volleyball tournaments. Does hard work pay off? This climber of the corporate ladder began his career with RCR as an Assistant Catering Manager at Pier 22 in 1998, moving to Vice President four years later and to President in 2017. Enough said.
Job Titles:
- Culinary Staff Member
- Executive Sous Chef at the Lord Nelson
Graduating from Culinary School Bangalore in 1986, Umesh spent time with the Taj Hotels & Resorts before immigrating to Canada with his family in 1998-joining Sheraton Halifax and then working as a Banquet Chef in Casino Nova Scotia. Since joining us in 2004, Umesh has become the Executive Sous Chef of our Lord Nelson Hotel and Suites Culinary operation and plays a vital role with the RCR Culinary team.