Meet our Executive Chef, Ted Pace
Originally born in Halifax, Nova Scotia, Chef Ted started his career as an Electrical Engineer living on the West Coast of Canada. Feeling that invisible pull to the East Coast and an unwavering passion for food, Chef Ted moved to Prince Edward Island to train at the Culinary Institute of Canada, and now has over 30 years of experience in the industry.
Chef Ted believes in the unifying power of food, bringing family and friends together to share life's most precious moments. His love for cooking was kindled by his grandmother, with whom he spent countless weekends and holidays. He would hide in her expansive gardens and spend hours in the kitchen, watching her pour her heart and soul into every dish. They had a cherished tradition of sharing music while cooking: Chef Ted would play 30 minutes of his favorites, followed by an hour of his grandmother's beloved CBC gospel hour.
Chef takes immense pride in his sustainable cooking practices, utilizing local ingredients and ensuring that every edible part of the food is used. Guided by the philosophy that less is more, he delights in transforming one or two simple ingredients into a symphony of flavors through various techniques. His creations are elevated and beautiful, yet familiar, telling a story throughout every dish. As the menus change throughout the seasons, Chef Ted looks forward to revealing the hidden treasures of Nova Scotian ingredients, those that lie beneath the surface and behind the trees, waiting to be discovered right under our noses.
On his days off, you'll find Chef Ted at his Cape Breton home near Port Hood. He runs and operates a fly-fishing company, works on many river restoration projects (tagging with the DFO, and involved with both the Margaree Salmon Association and the Nova Scotia Salmon Association), and enjoys spending quality time with his family.
Fast 5 with Chef Ted:
- What's your favourite dish?
- "Literally anything someone else cooks - nobody cooks for a chef so it's a real treat anytime I get to enjoy a meal prepared by someone else"
- Do you have a mentor or someone you look up to in the culinary world?
- "René Redzepi - Chef and co-owner of Noma in Copenhagen"
- What do you enjoy if you have a few minutes of downtime?
- "A pain au chocolate and a good latte"
- Next trip you hope to take and a bucket list/dream trip:
- "Iceland is up next - Denmark and Sweden are top of my bucket list"
- What's the dish your most excited for on the new Harbourstone menu (coming soon)?
- "I can't pick just one: The Red Thai Curry Mussels and the Striped Bass are my top 2 recommendations!"