Written By: Tilly RiversCopyright 2010, Rain Enterprises/MSM (Main Street Magazine)
As seen in the February issue of MSM
This month MSM has focused on love. February is after all the time of Cupid, romance and couples enjoying a wonderful meal. So, I hunted for a location and chef that would create that certain something-something for any couple to enjoy.
Chef Trevor Simms and the Halifax Marriott Harbourfront fit the bill! Trevor is from Southern Newfoundland, so I can only guess that when the opportunity came up in 2007 to go back to the East Coast Trevor jumped all over it, even if that meant taking a slight demotion from Executive Chef at the Renaissance Hotel in Niagara Falls Ontario, to Executive Sous Chef at the Halifax Marriott for a time. Sometimes passion means more than a 'title.'
Chef Simms is quoted ad saying "After spending an eye opening season at Dismas Leblanc's The Four Fishermen Bistro under Chef Stefan Czapalay, I learned total kitchen operation from Grand Opening (Carpentry Skills a must) to gardening and dealing with local organic growers. Stefans ideas were specific. Clean lines, dramatic pairings and artful presentation. From there, I traveled to Jasper Park Lodge to seek experience with Canadian Pacific Hotels under the tutelage of David McGillivary. He taught me a simple respect for indigenous products and presentation. Drama was this Chef's hallmark, known for creating Menus and Buffets with Canadiana Flair.
With the east calling, I traveled to Sackville, New Brunswick to cook at the Marshlands Inn and further on to the St Martins Country Inn. This tour of inns gave me an interesting insight into business operations at every level, but the big challenge came when Ontario called and needed talent to open a Casino and recently opened a 5 star hotel with 9 restaurants and a world of prospects. While there I moved around the operation to gain an understanding of large volume cooking and small Italian, Asian and French cuisine, even a tour in Pastry. With Chef Raymond Taylor at the helm he teaches bold flavours, lots of height and hands on approach to managment that is truly inspiring."
Trevor spent five years at Casino Rama in Orillia Ontario as the Sous Chef. With the promotion to Executive Chef he created culinary delights at both The Lake Joseph Club and the Renaissance Hotel for another five years before going back to the East Coast.
Trevor, now the Executive Chef at Halifax Marriott will delight your taste buds and tease you palette with such menu offerings as the Lighthouse Chowder, Roasted Heritage Salmon and of course no East Coast cuisine is complete without Fresh Nova Scotia Lobster. Let us not forget the "Now Famous" Shellfish Bowl or Sweet Potato Fries.
As a vegetarian, I do eat seafood on occasion, but save it for special moment with special chefs, and was not disappointed with either Chef Trevor Simms culinary talent or the great ambiance at the Marriott!
Bonn Appetite my friends, be sure to visit the Halifax Marriott at the Harbourfront the next time you find yourself enjoying some great East Coast hospitality!
44 North, Halifax Marriott Harbourfront
http://www.44northrestaurant.com/restaurant/hotels/hotel-information/travel/yhzmc-halifax-marriott-harbourfront-hotel/
As seen in Main Street Magazine
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