I have been in the hospitality business for 30 years.
I was recruited into the industry shortly after graduating from St Francis Xavier University with a Bachelor of Arts. My roles in food services have included District Manager, Residence District Manager and General Manager. I have managed teams of up to 250 people ranging from student employees to seasoned unionized veterans.
I am thrilled to be bringing my passion, experience and high energy to Acadia Dining Services. I look forward to continue to mentor and motivate teams, delivering top-notch quality service and have fun while doing it.
My favourite meal at Wheelock is pulled pork.
I was born in Kentville, Nova Scotia and attended Acadia in the early 1990s. I started with Compass Group Canada in 2001, in Ontario, which eventually led to my return home to the Annapolis Valley as the Director of Food Services at Acadia University. Creating a fun, comfortable dining experience at Wheelock Hall - the kitchen away from home - and exceptional service at our retail destinations on campus is my focus. I am proud of the team at Acadia Dining Services, we are customer focused and have exceptional talent. A truly dedicated group that is here to serve you.
My favourite meals served at Wheelock are the World Flavours buffets - especially those featuring east asian cuisine.
I am the residential Dining manager at Wheelock Hall. I have been in food services for over 30 years and love what I do. I have worked at various universities in both Nova Scotia and New Brunswick and have been at Acadia the past 25 years. The favorite part of my job is meeting so many people and providing the best service possible.
My favorite meal served at Wheelock is the annual Christmas Dinner buffet.
I graduated from the Culinary Institute of Canada, PEI, and am a Red Seal Chef. I have been in the food industry for 21 years and with Acadia Dining since 2012, first as the Sous Chef and now as the Executive Chef at Acadia. I am involved with all aspects of the daily food production whether it is at Wheelock or off-site catering. The culinary team here at Acadia strive to produce the best quality food for our customers and source as many local products as we can for our menus.
My favourite meal served at Wheelock is a toss up between the butter chicken thighs served on basmati rice with naan bread or the grilled salmon with pineapple mango salsa.
I was born in Halifax and raised in Lower Sackville, NS. I graduated from Acadia in 2011 then packed my bags to teach English as a second language in South Korea. After my time in Korea, I returned back to Wolfville to work in Enrolment Services as Acadia’s Atlantic Enrolment Advisor. After recruiting for Acadia I joined the food and beverage industry in Halifax, NS where I worked as the Director of Marketing for a local restaurant chain. I am grateful to be back on the Acadia campus again, this time working for Acadia Dining Services. I’m beyond excited to share all of the new projects that Acadia Dining Services has in store for the Wolfville community. Be sure to stay tuned for new sustainability initiatives, incredible news about renovations across campus and a huge focus on local that’s unrivalled at any other Canadian university.
My favourite meal at Wheelock Dining Hall is the falafel bowl with tzatziki sauce.
I was born and raised in Berwick. I graduated from NSCC Culinary Program in 2008 with top grades. I left my position of sous chef with Le Caveau, where I have worked for the last seven years, to come to work for Acadia Dining Services. I love living in the Annapolis Valley, where we have access to such beautiful local food.
My favourite meal served at Wheelock is sushi.
I have been in the food industry for 10 years and with Acadia Dining Services since August 2017. I began working at Actons, here in Wolfville, as a dishwasher, which later grew into a line cook position as I developed a passion for food working at The Port Pub. I worked at The Fairmont Chateau in Lake Louise, as well as Chives Canadian Bistro, Two Doors Down and Café Chianti; all in Halifax. I love working with the fresh local ingredients at home and at Acadia.
My favourite meal served at Wheelock is either the Biryani served on Basmati Rice or the Turkish Beef Kofta.
My entire work career has been involved with food service on some level. I started at Acadia in 1995, with some small adventures to BC, NB and Ontario where I was the Director of Food Service for a private boarding school for 5 years. I was raised in New Minas, NS, so was ecstatic to have the opportunity to be back at Acadia. I have found my niche as the Catering and Conference Manager - striving to help make every event at Acadia a positive memory for each guest and client.
My favourite meal served at Wheelock is the stir-fry station.
I started at Acadia as a Floor Supervisor in October 2007 and was promoted to Assistant Manager August 2015. I have a certificate in Food & Beverage Management from NSCC. I am the staff photographer who captures many of the great events we host on campus. I really enjoy the interaction with students and customers.
My favourite dish served at Wheelock is Ethiopian Lentil Stew with a dollop of sour cream.
I have worked in food service for 25 years. Currently I am a Floor Supervisor at Wheelock Hall but have over the years enjoyed many positions here, such as dishroom, busboy, pizza, culinary. In my spare time I enjoy hunting, baseball and hockey.
My favourite meal served at Wheelock is shepherds pie and onion rings.
I am a Valley girl, originating from the Windsor area, and now reside in Wolfville. I have worked on Acadia's Campus since 1990, starting in the Maintenance Department, then migrating to Food Services. Currently I am the Office Manager for Acadia Dining Services. I am behind the scenes so my interaction with students, faculty and staff is limited but I do enjoy the interaction when it happens. Numbers and paperwork are my focus, which is sometimes demanding, but always interesting. I enjoy learning new things, so when new technology appears on the horizon, I am more than happy to dig in and find out all about it.
My favourite meal served at Wheelock is the Italian Wedding soup.
I am a former student of Acadia University, obtaining a Degree in History in 1990. I then obtained an Undergraduate Degree in Culinary Studies at Johnson & Wales Culinary University in Rhode Island. I have been the Executive Chef for Westin Nova Scotia Hotel and Phillips Crab USA, plus worked for Canadian Pacific Hotels, Starwood Hotels and Delta Hotels. I started with Chartwells in 2007 at Acadia University. My focus is to create restaurant quality food to residential dining with a strong emphasis on local products, taste and presentation.
My favourite meals served at Wheelock are anything curry!