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For the past 23 years Petrie's Halifax Feast has discovered and fostered many gifted performers on its stage - and now they are putting their support behind yet another talent – Chef Dillon Carter is a shining new star - in their kitchen.

"We believe he is one of the youngest Head Chefs in Halifax – maybe the youngest” says Feast owner James Petrie. "Chef Dillon brings with him a passion for good food and a love of the arts; he fits in perfectly with our team. It was the icing on the cake, pun intended, that he hails from my home base of Cape Breton Island."

Chef Dillon comes from a long line of Cape Breton culinary entrepreneurs.  His training began in the kitchen of his grandmother, Mamie Sampson, a celebrated baker in St. Peter’s, and, by 16, Dillon had worked his way up the ranks to cook at Parker's Restaurant. Following his high school graduation, Dillon attended Holland College's Culinary Institute of Canada in Charlottetown, P.E.I., graduating in 2008.

He took on the position Head Chef at Pearl’s Restaurant in Isle Madame until his move to Halifax in the fall of 2008.

“The position of Head Chef at Petrie's Halifax Feast is a dream come true," he says. ”It is a joy to go to work every day. They even let me join the cast in a dance number in Act Two of Desperate Housebroads. I am probably the only Head Chef who has this much fun at work."

Chef Dillon will also be featured in a new illustrated children’s book. Photos of the chef which had been taken for the Feast’s 2009 brochure were spotted by a graphic artist and the rest, as they say, is history.

Dillon notes, “I hope it inspires children to have fun in kitchens everywhere. I began my culinary pursuits early, cooking with the guidance of my grandmother; I hope it inspires children to be creative. 

“Jim has given me a tremendous opportunity. The Feast is a very nurturing space for talented people and I plan to make the most of this creative outlet. My sous chef, Leo Doucette, has been with the Feast for eight years and together we are going to create and develop new dishes while staying true to the Feast's favourites - the roast beef will always be the house special but there will be a few Chef Specials planned as well.” He adds, “I take time to speak with members of the audience every night. I hope folks will come by and spend an evening at the Feast; enjoy a musical comedy, have a good meal and say hello.”