CHEF DERRICK Hoare
As far back as I can remember I have always chosen a unique path. My search for the eclectic has led me in a number of wonderful directions and to some very satisfying places. I have spent the majority of my adult life in the service of seniors, have played professional sports, flown planes, mediated labour disputes, acted in TV and movies, and trained as a Chef.
I was born and raised in small town Ontario, and grew up loving the outdoors. There is something special about being outside and at one with nature. The earth speaks to us through the fields, mountains, seas and rivers. All my life I have heard and seen the beauty of nature, and I really think that is why I have settled here on Prince Edward Island.
PEI is also known as the birthplace of Canada, and I love that the idea of creating a nation was born on this small Island. Even though I am “from away”, I have made my home here. I have had the opportunity to put my hands to work making lobster traps, earning my Cork designation on a 45’ Hutt fishing boat, helping to catch 4,000 lobsters, being part of a crew that caught both 400 lb. and 800 lb. tunas, making spat collectors for oyster farming, cleaning my fair share of eel nets, and most recently helping to build a barn. I relish opportunities to learn hands-on from Island fishers and farmers, and experience the hard work and ultimate joy of cultivating the food we serve at The Table Culinary Studio.
My most cherished pastime is creating culinary events for friends and family using fresh Island ingredients from the sea and red soil. I enjoy gathering people from different places together at The Table to share an Island experience built on incredible food, colourful stories and lots of laughs. My goal for The Table is to give you an Island culinary experience that will inspire you to recreate it and share it with your friends and family.
Prince Edward Island is my happy place. For me is it is a place of community, hard working people, breathtaking natural beauty and as Anne so aptly put it, plenty of “scope for the imagination”. Along with Chefs Derrick, Hunter and Tom, I take great joy in working in partnership with local farmers and fishers, and sharing the restored church, our food and Island stories with everyone who visits The Table.
Originally from Toronto, I have Maritime roots, with family still living in Nova Scotia where I spent many fun-filled summers. With an education in archaeology and work experience in corporate office administration, I have been a part of The Table since it’s inception. I organize, implement and help run dinners and events. It is my heartfelt goal to make each moment of your time with us into a wonderful memory.
I love getting in the kitchen with the Chefs to learn, laugh and create. I hope you will join us at The Table and let us share with you our love of the Island, it’s incredible food and the amazing farmers and fishers who make it all possible.
Chef Hunter Guindon
Chefs on PEI might be the most privileged in the world. We live alongside the most passionate food producers, on a floating farm surrounded by some of the worlds most pristine waters. My duty as a Chef is to show our guests why the hard work of our farmers, fishers, culinary artisans, and soil is so incredibly special.
From a young age food was more than just sustenance for me. My love for food quickly turned into an obsession. I want to know where it came from, how it was grown, who grew it, and how it ended up in my kitchen. The relationships I get to make with both the food producers, and the ingredients on PEI feeds my soul. Food sovereignty, seasonality, sustainability, and locality is incredibly important to me.
My pursuit of real, local, sustainable cooking then brought me to work as the Sous Chef of the former Terre Rouge Craft Kitchen, and to the formation of Local Supper Club, a tasting menu only pop-up using 100% PEI grown ingredients.
I am extremely excited to be a part of the passionate team at The Table and to be returning as the Executive Chef this summer. I can’t wait to showcase to our guests the incredible food that Prince Edward Island has to offer!
Chef ToM BILLARD
Food has always been a huge part of my life. Growing up I would get home from school and immediately get into the kitchen with my grandmother. It was always so interesting to see what she was making, something different every night. She sparked my curiosity at a very young age and showed me that food is so much more than fuel.
I’m originally from Beaverbank, Nova Scotia. Every summer for as long I can remember, we would always make a trip to Prince Edward Island. I think that really helps me to appreciate what a special place this is. I moved to Charlottetown in 2020 to pursue my education at The Culinary Institute Of Canada. I originally thought that as soon as I graduated I would have to travel around the world to get great culinary experience. However, PEI has so much natural beauty, the best people, and some of the best ingredients in the world. I’m extremely grateful for the opportunity to stay here and work with everyone at The Table.
I am very passionate about local and sustainable ingredients. PEI produces some of the best in the world and I can’t wait to share them with all of you. I fell in love with this province and I’m excited to continue my culinary journey here!
It’s not uncommon to hear our neighbour and good friend George say “I’m just an oyster fisherman”, but nothing could be further from the truth. George is a skilled Aquaculturalist and the owner of Green Gables Oysters, a small family-run oyster growing operation with over 60 acres of oyster aquaculture sites in New London Bay and the Southwest River.
After studying Marine Seafood Processing at Holland College, George has gained almost 40 years of first-hand experience and knowledge in Aquaculture, working in Island fisheries including lobster, fish, mussel, eel and oyster fishing. He is a long-time resident of New London, and an important part of the Team at The Table. George joins us for our Culinary Ceilidh dining experience, shucking his beautiful Green Gables Oysters while sharing salty stories and oyster knowledge. He has even been called “The Oyster Oracle”. George personally fishes all of the oysters served at The Table less than an hour before each meal. You won’t find any fresher oysters than these and the mignonettes he creates to accompany them are divine!