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Dinning at the Inn
This year, for the first time in our kitchen, we are pleased to present Chef Adam Aspelund. I was born and raised in South Western Quebec on a small hobby farm. My appreciation for the fruits of the land came at a very young age as I reveled in the sweet vapors rolling off the maple boilers in the spring and the snap of the first cucumber in the summer. Nothing was better than walking in from school and being enveloped by the aroma of the great food that was always lovingly prepared for us by my Mother, the true inspiration for my love of exceptional cooking. I studied at "Riverside Culinary School" and later moved on to "L'Institut de Hotellerie et Tourisme de Quebec". I was then privileged to spend the summer working under renowned Chef Pierre Bertranet at the Michelin starred "Au Moulins de la Gorce". There I gained much experience as I started running the pastry station and later moved to the fish station. When I returned to Montreal in the fall I was prepped and ready to search for a place to work with the city's best. I was fortunate then to work under one of my biggest influences, Chef Claude Pelletier, of "Le Club Chasse et Peche". Chef Claude gave me my introduction to strict dedication to the job and he taught me that if you put in the hours and work hard to push through you will be rewarded. His appreciation for simplicity while using high quality ingredients has remained with me. From there I ventured to work for a stellar young chef, Fred St-Aubin, at the prestigious "Club 357c", where for two years I worked with some of Montreal's finest cooks, and dealt with many local farmers and outstanding producers. Chef St-Aubin emphasized staying ahead of the curve and always striving to come up with new innovative ideas in the culinary arts. All this experience played a major role towards a great education that has made me the Chef I am today. It was while working under Chef Michele Mercuri at the restaurant "XO" at The Hotel St. James in Montreal that I met Chef Warren Barr of "Inn At Bay Fortune" fame. Chef Warren enticed me to the shores of Prince Edward Island, and more particularly the shores of Sally's Beach, where I am happy to bring the best fare the Island has to offer from its red earth and azure blue seas to your plate. See you there! Chef Adam
