Chef Michael Dolente
Chef Michael Dolente’s passion for cuisine and hospitality was inspired at a young age by his grandmother. He began his career in such local kitchens as The Cellar, The Henry House and the Delta Halifax, before moving to Toronto as sous chef at Thompson Hotels and later banquet chef at Shangri-La. Dolente appeared on Food Network’s Chopped Canada and competed in the Hawksworth Young Chef Competition where he earned first place in the Toronto heat.
Michael returned home to Nova Scotia and The Carleton in 2017. Flavourful, fresh, modern, real, and inspired — his seasonal and scrumptious menus proudly showcase locally and sustainably sourced ingredients and products. In Chef’s words: “My love for all things food has shaped who I am and where I want to go.”
Sous-Chef Mathias Probst
Mathias Probst, originally from Brazil, immigrated to Canada in 2014 and brought with him a lot of experience and a passion for food. After working in a luxury hotel in São Paulo under the former Executive Chef of the famous Maxim’s in Paris, Probst finished his studies of Culinary Management at the top rated Culinary & Hospitality school in Latin America – but not before being classically trained in French cuisine. Arriving in Canada, he decided to make Halifax his new home and has already assisted in the opening of a new concept restaurant in the province, which inspired him to travel the world and experience first-hand a multitude of cuisines and cultures.
Now, as Sous-Chef at The Carleton, he works closely with Executive Chef Michael Dolente, challenging themselves to present unique and balanced menus full of locally sourced ingredients and a good knowledge of old and new techniques.