Craig
Craig Flynn, Chef & Owner, Chives Canadian Bistro in Halifax, Nova Scotia.

Craig graduated in 1997 from the Culinary Institute of Canada following a Bachelor of Arts degree in geography from Saint Mary’s University. His apprenticeship began in 1996 when he met and worked with Chef Michael Smith at The Inn at Bay Fortune on Prince Edward Island. He continued his apprenticeship over the next 4 years in Europe, Canada, and the U.S., most notably at the famous Savoy Hotel in London, England.
Craig opened Chives on December 4th, 2001. Since then the restaurant has been a solid supporter of local food producers. The restaurant menus are based on seasonal produce from local farmers, artisan cheese and meat producers, and sustainable seafood with the core menu changing every 6 to 8 weeks. The bistro’s clientele enjoy contemporary Canadian dishes rooted in European culinary history.

Chives has received numerous awards for its food and wine including 2 stars in “Where to Eat in Canada” 2006 to present; named in The Top 100 Restaurants in Canada, “Wine Access Magazine”, 2006-08; named Best Restaurant in Halifax, “The Coast” 2006-07; named Best New Restaurants in Canada, “En Route Magazine”, 2003-04. Craig was recently voted “Best Chef in Halifax” by a reader’s poll for The Coast from 2008 to 2011 and Chives was voted “Best Fine Dining Restaurant in Halifax” in 2011. And in November of 2009 Taste of Nova Scotia awarded Chives its Prestige award for “Best Cuisine in Nova Scotia.”

In November 2008 Craig’s first cookbook called Fresh and Local was launched nationwide (Formac Publishing). The book focuses on the food of Chives and dishes that showcase seasonal ingredients from the farms and artisan producers of Canada. Craig’s second book called Fresh Canadian Bistro was released in October of 2009. The third book in his “Fresh” series is called Fresh and Frugal and was released in October of 2010. Craig is currently writing his fourth book which is due to be released in 2013.