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Collin Stone
Culinary Ambassador
We are on the map now, with our seafood of course, but also for our produce, our cuisine and our wine.
Collin Stone
Executive Chef Collin Stone loves welcoming the world to Nova Scotia.
"I love my province. We have everything we need right here. It's great to get out in public and be able to get up on my soapbox and give my spiel because we're so much more than fish and chips!" he says with a laugh.
He does that informally with the customers at his two restaurants, The Hart and Thistle Gastropub located on the Halifax waterfront in Historic Properties and O'Carrolls, which is currently closed for renovations.
Five years ago, Collin started representing a Taste of Nova Scotia at food shows as far away as Boston. And now he's featured in ads for the province's tourism campaign.
"We are on the map now, with our seafood of course, but also for our produce, our cuisine and our wine," he says. "Our scene is hot!"
Collin graduated in the top of his class 25 years ago and loves to go back and share his philosophy with the students from the Sobeys Culinary Centre at NSCC.
"I think it's our obligation as those who went to the school," he explains. "We are mentors and it's important we give back and help the next generation."
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