Head Chef, Erin Henry was born in Fredericton, New Brunswick and was very lucky to have grown up in a family where homemade food was a simply a way of life. Erin learned kitchen basics at a very early age from her parents and grandmother who are all fantastic cooks. They had large vegetable gardens and tended pigs, chickens, geese and goats on their small hobby farm, where the whole family helped to make cheeses, sausages, canned goods and pickles.
Chef Erin moved to Prince Edward Island in 2005 to attend the Culinary Institute of Canada, where she completed a challenging internship at Michelin- starred Gravetye Manor and graduated with honors from the Culinary Arts program as well as the Applied Degree in Culinary Operations. During her time at the CIC, Erin was selected to be part of Culinary Youth Team Canada, travelling to the World Culinary Olympics and winning one silver and three gold medals in prestigious culinary competitions.
Chef Erin loves life on beautiful Prince Edward Island and has continued to engage in the local Culinary community, working as a chef, baker, innkeeper, a restaurant consultant, food writer, and most recently as the Chef at VPN-certified Piatto Pizzeria and Enoteca. She is still competitive and loves participating in local food challenges like Burger Love and the annual PEI Potato Chowder competition. Erin also loves gardening, spending time with her family and pets and zipping around on her scooter!
Chef Erin's culinary creations are fresh, fun, accessible and always made with passion and care. Food should enrich and inspire everyone involved its creation; from local farmers and fishers, chefs and food-lovers. Cooking great food is about bringing people together to learn, share, nurture and savour!
Assistant Chef Rebecca Sly
Born and raised in England, UK Rebecca has over 20 years of culinary experience. Rebecca knew her calling was to cook, from a very early age when she watched her grandparents grow and cook their own produce. A farm to table ethos she is still passionate about today, Rebecca enjoys foraging for ingredients and growing her own fruit and vegetables.
Rebecca's first role in a kitchen was that of cook in a local British a Fish and Chip restaurant at the age of 13, from there she went on to work as Area Trainer and Manager for a major confectioner in the UK, managing various cafes and chocolate shops.
In 2007 Rebecca took on the role of Chef at a bijou café style bistro back in the UK, this is where she grew her first kitchen garden and built relationships with local suppliers.
Rebecca moved on to the role of School Chef and Cooking Teacher back in Cheshire, England in 2015. Rebecca spent her time here cooking nutritious meals, growing fresh produce onsite, educating the children on matters such as healthy eating and the importance of knowing where our food comes from.
Rebecca is now happy to call Prince Edward Island home and attends the Culinary Arts program at The Culinary Institute of Canada, she loves both Island life and Canada.
Rebecca is passionate about using local produce and supporting the local community, wherever possible by volunteering her time to worthy causes. In the past she has volunteered on summer cooking programs with both young offenders and teens.