Heather Brown, General Manager
Originally 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
Our 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
Jamie MacDougall, Executive Chef, Five Fishermen Restaurant
Born in Sydney, Cape Breton. The grandson of two fishermen, he spent his summers in Louisburg and Main a Dieu rich in the fishing tradition, hauling lobster traps and watching the trawl being baited.
Always interested in cooking, from watching The Galloping Gourmet and several other cooking shows in his diapers as indicated by his mother, he started pulling vegetables from his grandfather’s garden to prepare him soup. At the age of 17 he began to work in his mother’s restaurant, and so the journey down the path had begun. At 22 he was off to Italy to work at a hotel in Appiano, Northern Italy. Five years later he was on his way to Maxim’s of Paris, where he was the first person from North America to work in their kitchen.
In 1994 he work at a small hotel in Germany and Modena Italy. Although short stints in these counties, it set the foundation for the 30 years he spent in the business his mother started and continued on.
2014 the year of the fish has begun.
Carmelo Olivar, Executive Chef, Five Fishermen Grill