Meet the Team at Our Downtown Halifax Restaurant

Visit Chef Ted's Bio here!

That early spark led him to the NSCC Marconi Campus, where he graduated in 2017 and began spending his summers cooking at Cabot Links.

Eager to broaden his horizons, Dillon traveled to New Zealand in the winter of 2018, joining the team at the renowned Kauri Cliffs for their summer season. He eventually returned to Cabot Links, staying until 2020—an important year both personally and professionally, as it's when he met his now-fiancée, Alyssa.

Together, they set out on a series of culinary and life adventures, first driving across the country to Whistler, where they spent just over a year working at the Hilton. They later moved to Barcelona for a few months before returning once again to Cabot Links. It was there that Dillon met Chef Ted, who became a mentor and played a key role in shaping his culinary journey.

In December 2023, Dillon and Alyssa relocated to Australia, beginning in Far North Queensland at the luxury retreat Silky Oaks before moving to Tasmania to join the team at Saffire Freycinet, another world-class lodge. They returned home to Nova Scotia in April 2025 as Halifax Marriott Harbourfront's Executive Sous Chef, bringing with him a wealth of global experience and fresh inspiration.

Dillon describes his cooking style as a blend of old-school sensibility and modern technique—a balance that allows local ingredients to shine while grounding each dish in honesty, craft, and a respect for where he comes from.

In 2022 I made the journey over to Halifax to start my journey with at the Halifax Marriott Harbourfront as a Food & Beverage Voyager. After that, I was able to stay on with the hotel as an Assistant F&B Manager, and was then promoted to my current role as F&B Manager. Some of my favourite things about my job are that no day is the same, and no matter what, I'm always learning. I love good food, coffee & rum, all of which you can find here at the hotel. When I'm not at work I'm most likely found on my sofa reading a book.

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 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.