Heather Brown, General Manager

HeatherOriginally from Grand Manan, New Brunswick, Heather relocated to Halifax twenty years ago and has been active in Halifax’s hospitality industry ever since. She holds a degree in Business specializing in Tourism and Hospitality Management from Mount Saint Vincent University and graduated with the Senate Medal of Distinction. Heather’s background consists of pub, restaurant and private club management, as well as catering and special events and seven years as a Unit and Assistant General Manager with the Lower Deck.

Avery Gavel, Sommelier

averyOur Sommelier, Avery Gavel, grew up on a dairy farm in Yarmouth quickly learning the meaning of hard work and  appreciating fresh local produce and seafood.

Entrance to the Hospitality Industry started early in Yarmouth at Rodds Grand Hotel and Capt. Kelly’s Kitchen.

Avery moved to Halifax and mentored under the esteemed Alex Clavel at Clipper Cay for 10 years. Through those years, Avery earned the Clipper Cay many awards at the annual  Nova Scotia “Table Top (design) Competition”.

For the past 20 years, Avery is proud to be part of the team at the Halifax landmark The Five Fishermen. As a server, Avery earned Taste of Nova Scotia’s “Server of the Year” and is currently Assistant Manager.

Avery became a Sommelier with The Canadian Association of Professional Sommeliers (CAPS) and has travelled through wonderful wine regions of Europe but is most excited to be a part of the developing wine culture of Nova Scotia and often hosts Nova Scotia food and wine pairing dinners.

Follow Avery on Twitter @5FishWine

Carmelo Olivar, Executive Chef, Five Fishermen Restaurant

Chef Carmelo OlivarCarmelo learned at an early age that quality food was an essential ingredient to good living. His first cooking lesson from his mother was” adobo”, one of the most famous dishes in the Philippines.

While studying in the University of the East Philippines Carmelo was given an opportunity to work abroad in a restaurant that year, 1997. Caffe Aroma in Jeddah was his first worked hospitality experience where he served the present King of Saudi Arabia. After working as a waiter, barista and the head service supervisor Carmelo was given the opportunity to manage the caffe’s kitchen and the rest is history. That year, Caffe Aroma was voted as the best restaurant in Jeddah because of its ambiance, service, and quality of food. Carmelo moved on to expand his experience in the Montarosa Italian Restaurant as a Chef de Partie for 3 years.

In 2009, Carmelo moved to Canada to work for Grafton Connor Group and has worked his way from line cook to Executive Chef while continuing to expand his culinary education.

Follow your passion, be prepared to work hard and sacrifice, and, above all, don’t let anyone limit your dreams.-Donovan Bailey