Shaw grew up in Lincoln, Maine, and started cooking at a young age by baking cookies for his local church. He moved to PEI to attend the Culinary Institute of Canada, then stepped behind the chef’s table at The Brickhouse Kitchen & Bar. In his downtime, Shaw enjoys time with his wife Lindsey and their two boys. He brings his signature style and penchant for fresh, local ingredients to the new Mysa culinary space.
Proud moment? Whenever I learn something new and then impart that knowledge to someone else.
Keller, (Thomas Aloysius Keller is an American chef, restaurateur, and cookbook author) but, I’d be too nervous to cook for him, though. Highlight of your career...so far? Being able to fulfill my dream of being a chef and raising a family.
Who are your biggest supporters? My wife, Lindsey, and my two sons.
PEI Living Magazine sat down with Chef Shaw for a Q&A.
The greatest thing to happen to you in 2022? Taking part of in the creation of the Mysa kitchen and being there from start to finish. At Mysa, our culinary philosophy is to nourish and rejuvenate in a sustainable manner. We accomplish this through our on- site gardens as well as our local farm and purveyor partners. In every dish we utilize PEI’s highest quality ingredients to create explosions of fresh flavour with a well-balanced touch. Our team is committed to a culture of hospitality, teamwork, experimentation and creativity as we continually better our guest experience as well as ourselves. We take pride in what we do and are excited to share our culinary journey with the world.
Foodie pleasure(s)? Foie gras.
Why did you decide to become a chef? I love the feeling of making food for people and them telling me it was great! Same as why I still cook today. When I was younger it was cookies for my church and now it’s dishes for guest at our restaurant. What other back-of-the-house positions have you previously held? Dishwasher, line cook, prep cook, general manager, server, host, therapist patient, doctor, HR, maintenance person, gardener, carpenter, plumber. You’re at home, what are you making? Corn chowder is one of my favourite dishes to make at home.
Foodie dislike? Not a dislike exactly, but “a prefer not to” - Durian fruit. What’s your absolute must have kitchen tool, something everyone should have at home? A whet stone or a way to sharpen knives. Five ingredients that should be in everyone’s kitchen, including yours? Salt, butter, garlic, fresh herbs, cooking wines.
Best restaurant you’ve ever eaten at? Mallard Cottage in St. John’s, NL.
Favourite ingredient to cook with? Any at home grown vegetables.
Last meal? Halibut- fennel slaw with fried brussel sprouts. From menu tasting day at Mysa.
Celebrity you would love to cook for? (Or celebrity dinner party guests?) and what are you making? Would love to eat with Thomas
FALL 2022/WINTER 2023 www.pei-living.ca
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