Chef Craig Flinn

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 with Chef Michael Smith at The Inn at Bay Fortune on Prince Edward Island. His apprenticeship continued over the next 4 years throughout Europe, Canada, and the U.S., most notably at the famous Savoy Hotel in London, England.

On December 4th, 2001, Craig opened Chives Canadian Bistro. 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 bistro dishes rooted in European culinary history.

Chives and Craig have received numerous awards for food and wine including:

• “Best New Restaurants in Canada”, “En Route Magazine”, 2003-04.
• 2 stars in “Where to Eat in Canada” 2006 to present;
• Named in “The Top 100 Restaurants in Canada”, Wine Access Magazine, 2006-08;
• “Best Restaurant in Halifax”, The Coast 2006-07;
• “President’s Citation Award”, Nova Scotia Association of Chefs and Cooks, 2007
• “Best Chef in Halifax”, The Coast 2008 and 2009;
• “Local Food Hero” Award, N.S. Department of Agriculture and Select N.S., 2009
• Taste of Nova Scotia “Prestige Award” for Best Cuisine in Nova Scotia, 2009;
• “Best Fine Dining Restaurant in Halifax” in The Coast 2010.

In November 2008, Craig’s first cookbook called Fresh and Local was launched nationwide (Formac Publishing). 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.

In addition to cooking at Chives and writing cookbooks, Craig is a regular media presence. He can often be found sharing his knowledge and love of all things food related on CBC Radio One and Breakfast Television. He has also appeared numerous times on Canada AM and several Food Network television series including Opening Soon, Opening Soon; “Where are they now?”, The Inn Chef, Chef at Home, and French Food at Home.