When your family has owned a restaurant for nearly 30 years, you’ve truly “lived and learned.” Take it from JoAnne Jabbour who, with siblings Barbara and John, has grown the Charlottetown (P.E.I.) business founded by their father, Joe, after his sudden passing in 1991. One smart move: hiring Executive Chef Irwin MacKinnon as culinary leader 25 years ago.
Meet Sandra Shantz, president of Stone Crock Inc. in St. Jacobs, the area promoted as “Ontario’s favourite rural destination.” She’s been working at her family business for over 30 years. The Stone Crock Restaurant was founded in 1975 by her parents, Milo and Laura—and named after the crocks used to hold foodstuffs such as butter, salted meat and pickled vegetables before refrigeration came along. The company has expanded to include Jacob’s Grill, the DH Food and Lodging, St. Jacobs Catering, Stone Crock Bakery and Stone Crock Meats and Cheese.
Martin Parker is Executive Chef at the restaurant Le Cellier in Gatineau, Québec. He found his calling in the kitchen early, when he was just 16—at hotels, caterers, golf clubs and in fine dining. He worked in the Le Cellier building 7 years ago when it was another restaurant; after a change of name and ownership, Parker returned to spearhead the food and beverage decisions.