Chef Dale Nichols is a native of Moncton, New Brunswick.
He is a true Maritimer with a passion for the indigenous products of the region.
He attended George Brown College in Toronto and apprenticed at Toronto’s Sutton Place Hotel with mentor Mark McEwan in 1981.
After 14 years in Toronto, Chef Dale moved back to the Maritimes where he has participated in many fundraisers, and designs his menus around regional products and traditional cooking methods.
He is featured frequently on Breakfast Television and CBC, the recipient of the 2001 TIANS Ambassador Award for Food and Beverage, has been featured on the cover of MacLean’s Magazine and featured in Saltscapes magazine and the ‘Condiment King’.
Chef Dale is also a member of Sky Chefs, an initiative by Canadian Airlines to design in-flight meals for travelers. In 1999, Chef Dale traveled to Taiwan to represent Atlantic Canada during a Food and Beverage Promotion in Taipei.
Chef Dale has most recently been the Executive Chef at the Fairmont Winnipeg, the Keltic Lodge Resort and Spa, and now we are thrilled to have him as our Executive Chef here at the Digby Pines.
His Philosophy? Develop a solid work ethic, leave your ego at the door and bring your pride inside.
Please enjoy this delicious episode of the “Digby Pines Podcast”
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