Brian Piercey is one of St. John’s most active chefs. He’s involved and engaged in the food life of the city. He writes: “I started my culinary career in the culinary arts program at The College of the North Atlantic in St. John’s, Newfoundland. After completing the program, I started my apprenticeship at the Fairmont Hotel Newfoundland. Over the seven years at the Fairmont, I moved around in different departments of the kitchen, including; Pastries, The Bonavista Restaurant and The Cabot Club. Also in the time spent at The Fairmont, I competed in several competitions, including CCFCC Jr. National competition in Halifax in 2001.”
After spending seven years learning both cooking and management at The Fairmont he headed to Clarenville, a large town west of St. John’s. There, as Executive Chef at the St. Jude Hotel he was surrounded by farms and good markets. This was a turning point.
Now back in the life and action of St. John’s, he’s Head Chef and General Manager at Bridie Molloys, an Irish style pub and the Celtic Hearth on George Street, one of the oldest mercantile streets in North America. Both are havens for honest, traditional Irish and Newfoundland inspired cuisine which he took to the James Beard House in New York City twice in recent years. In 2017 he was presented with an award from the NL fisheries and Land Resources for Best Integration and Promotion of Newfoundland and Labrador Food.
Contact Bridie Molloy’s at the number below to reserve a Food Day Canada table.
Contactez Bridie Molloy’s directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation.
5 George Street,
St. John’s, NL
T: 709 576 5990