THE LITTLE FISH OYSTER BAR

The Little Fish Oyster Bar is an ideal place to enjoy oysters, wine, craft beers and delicious hand crafted cocktails.

OUR TEAM

Greg Balingit, Executive Chef

Chef-Greg-BalingitChef Greg, a native of Toronto, comes from a family that was built around the dinner table. It was a time to unwind, laugh and indulge with great food so it comes as no surprise that he decided to become a chef at the young age of 16. Chef Greg’s lifelong love affair with food began at an early age. Growing up in Toronto he was exposed to different cuisines from around the world. His future was clear at the age of 16 years old when he started following famous Canadian chefs and was attracted to the various cultures in the city.

Classically trained at Humber College, Greg honed his craft at restaurants all over his hometown in places like The Hilton, Il Fornello, and Strada. It was while studying under various chefs, that Chef Greg developed his personal culinary philosophy focusing on freshness, creativity and the reinterpretation of classic ideas. A true diverse background similar to his upbringing. His main vision is to offer light, modern and a creative set of updated classics using local seafood and vegetables from around Nova Scotia. With years of experience in a number of styles and cuisines, expect to see a lot from this young Chef as he brings a wealth of knowledge, passion, and flare to the kitchen.

Chef Jeremy Howell

Chef-Jeremy-HowellChef Jeremy Howell, growing up in Ontario, started cooking at age 14 working his way through different fast food and Corporate chain restaurants. It wasn’t until age 20 when he made the move to Cape Breton that he really fell in love with food. Jeremy’s journey started at a local pub, where he worked his way from a dishwasher all the way up to executive sous chef. Working in Cape Breton gave Jeremy the knowledge and understanding of using fresh local ingredients which is something he is still very passionate about today. Using the knowledge he learned throughout his journey, he challenged his red seal certification and received it in 2013.

Chef Jeremy started with our company two years ago, starting as a sous chef and now works as our chef de cuisine. Jeremy’s talent and undying love for food come across in everything he does, making him a very important part of our kitchens.