Today's Guest Seadon Shouse grew up in a small fishing village in rural Nova Scotia. As a young boy he loved seafood and would go out harvesting wild mussels and go fishing for mackerel in front of his house. Chef Shouse has worked in multiple states opening up concepts and has spent a lot of his career working in large restaurant and hotel groups including the Myriad Restaurant Group, the W hotel, Carlton Hotel and at Glenmere Mansion in Chester NY. In 2015 he rejoined the W Hoboken to open and lead the kitchen of Halifax, a concept inspired by his experiences growing up in Nova Scotia and his passion for North Eastern farm and coastal cuisine. In 2017, Halifax which has become a Hoboken favorite earned a three star review of “Excellent” from New Jersey Monthly Magazine. As a bi-coastal executive chef and owner, he also leads the kitchen at Timbercove resort in Northern California.
Today's Guest Seadon Shouse grew up in a small fishing village in rural Nova Scotia. As a young boy he loved seafood and would go out harvesting wild mussels and go fishing for mackerel in front of his house. Chef Shouse has worked in multiple states opening up concepts and has spent a lot of his career working in large restaurant and hotel groups including the Myriad Restaurant Group, the W hotel, Carlton Hotel and at Glenmere Mansion in Chester NY. In 2015 he rejoined the W Hoboken to open and lead the kitchen of Halifax, a concept inspired by his experiences growing up in Nova Scotia and his passion for North Eastern farm and coastal cuisine. In 2017, Halifax which has become a Hoboken favorite earned a three star review of “Excellent” from New Jersey Monthly Magazine. As a bi-coastal executive chef and owner, he also leads the kitchen at Timbercove resort in Northern California.
Photo provided by Seadon Shouse Bread and Butter PR
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