Chef Mitchell Jackson
Born “Up East” in Souris, Mitchell learned the ropes early in working kitchens close to home, then got serious about his culinary learning, graduating from the Culinary Institute of Canada in 2005. Starting his professional career at The Merchantman Pub, he then experienced a taste of fine dining as sous-chef at Dalvay-By-The-Sea before taking his skills on the road. After settling in Ottawa at Whalesbone Oyster House, it wasn’t long before the pull back to PEI was too strong to resist, and Mitchell returned to Dalvay-By-The-Sea, but this time as Executive Chef. He has been Executive Chef at Claddagh Oyster House and The Olde Dublin Pub since 2013.
Chef Mitchell is the recipient of a number of awards, including The PEI International Shellfish Festival’s Potato Chowder Champion for 2017 and Downtown Charlottetown Inc’s Winter Dine People’s Choice Menu for 2018.
“I have 25 local producers and suppliers that I use, some of them for the past 15 years. It’s crazy how their businesses have grown, it’s amazing. From our potatoes, our produce and our fish and shellfish, we do have the best of everything.”