We look forward to welcoming you to the restaurant!

I have been immersed in the Culinary Arts for over 20 years and have found it to be the sort of profession where learning is just as important as doing. At the start, you learn the fundamental skills of cooking but as you progress through your professional journey, you find that beyond the basics, all the skills and techniques you pick up are constantly subjected to changes, updates, and improvements. I received my red seal certification and a diploma in culinary arts at George Brown College however despite that and my numerous years of background, I have never had a culinary experience that I didn't learn or improve from. Through the years I have cooked with some of the best chefs in the industry such as Brad Long, Winlai Wong, John Higgins, and Ian Grady and have cooked both domestically and internationally however my cooking style is primarily inspired by Asian and French cuisine. As for a fun fact about myself, I really enjoy watching cooking competitions and my favourite food to cook is Jollof rice. A west African dish with a rich tomato base.

I am Jose Ramirez, a hospitality enthusiast from the Dominican Republic. In my professional role as a Food and Beverage Voyager working alongside my team, we combine expertise and creativity to craft memorable dining experiences. Beyond the workplace, my passion for horses fuels my adventurous spirit, and exploring diverse cuisines brings me personal joy.

My name is Frank and I moved from Vietnam to Canada in 2017 as an international student. I spent about a year in Niagara Falls, where I got my first bartending job in a local sushi restaurant. The job was very simple with a few drinks on the menu but it was my first interaction with the world of wine and cocktails. In 2020, after 1 year of moving to Halifax, COVID happened. During this time, I revisited bartending and tried to experiment with ingredients in my home kitchen. I spent a lot of time (and I mean a lot) learning different techniques from Youtube, Instagram, books, and pretty much anywhere I could get access to teachings on mixology. I also became obsessed with the speakeasy bar culture. In May 2021, I finally decided to take bartending seriously and applied for the role at the Halifax Marriott Harbourfront, hoping that my amateur skills could land me a job. Now, I'm happy to be here and learning everyday.

Favorite drink: Woodford Reserve Double Oak on the rock, followed closely by the Queen's Park Swizzle.

I have a great time working at Harbourstone. I enjoy interacting with guests from all around the world and working with a diverse team of coworkers. Our grilled turkey club in sour dough, served with a cup of our famous seafood chowder, is my favorite meal on the menu. It goes really well with Burnside Toller lager, one of my favorite local beers. On my days off, I enjoy going to the gym and playing pool.