laying chicken for obvious reasons! I would also bring my brother Henry because he's a certified yapper, and a resourceful woodsman. Chef Miracle Del Rosario, Sims Corner Steakhouse & Oyster Bar: Q: Is there a favourite cut of meat you use on your menu at Sims Corner? Chef Miracle Del Rosario: My favourite cut at Sims is the Côte de boeuf, a bone- in ribeye that's packed with flavour. The marbling makes it incredibly tender and juicy, and the bone adds that extra depth of flavour while it cooks. We serve it with our house-made Café de Paris compound butter which just melts on the steak, adding a rich, herby and slightly umami kick. It is a simple yet perfect way to let the quality of the beef shine. Q: Was there a mentor in your life that helped bring you to culinary? (If not, maybe a notable person that
inspired you, or a philosophy that drives your ambition in the kitchen?) Chef Miracle Del Rosario: Every time I am faced with a challenge, I always ask myself “What would Chef James do?” Chef James is one of my most influential
Q: What is the most complex/ intense service you've faced and what's your go-to for recuperating after such a service? Chef Miracle Del Rosario: The most intense service I’ve faced are New Year’s Eve and Valentine's Day where the pressure to be flawless while serving a high volume of guests can become incredibly challenging. However, my team and I always make sure that everything is planned well and organized ahead of time. At the end of the day, I unwind by sitting in my reading chair and getting lost in a good book which takes me away from the real world for a moment and helps me recharge for the next day.
▲ (L-R) Chef Kaela Barnett - Vicinato Ristorante, Chef Lucy Morrow - The Brickhouse, Chef Miracle Del Rosario - Sims Corner
VICINATO RISTORANTE 136 Richmond St, Charlottetown 902.628.6569 vicinato.ca THE BRICKHOUSE 125 Sydney St, Charlottetown 902.566.4620 brickhousepei.com SIMS CORNER STEAKHOUSE & OYSTER BAR 86 Queen St, Charlottetown
mentors throughout my career. His approach to
culinary left a lasting impact on me. With experience in Michelin-starred restaurants and big hotel brands, his style was rooted in traditional techniques, with a strong emphasis on precision and every component being executed flawlessly. What resonated with me the most was his philosophy: respect the ingredients and let them shine. But what set him apart was his patience in teaching others. He had a way of pushing people to be better without breaking their confidence. I carry his values and teachings with me in everything I do.
902.894.7467 simscorner.ca
WWW.PEI-LIVING.CA / 17 / SPRING 2025
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