Seaweed Days 2021 - Culinary Demonstrations - Dave Mottershall #2

Chef Dave Mottershall, Wolfville, Nova Scotia.

Dave started his culinary career at age 14, first working as a dishwasher in Port Elgin, Ontario. He moved on to earn his Professional Cooking Diploma from George Brown College and Red Seal Certification. He then left Toronto for the Fairmont Banff Springs for 6 years, finishing there as senior Chef in Castellos Trattoria and moving on to work at the Highwood Dining Room at Sait in Calgary, AB.

Eager for a new challenge Dave left for Prince Edward Island to learn about seafood. Most notably, he opened Terre Rouge Bistro Marche, a restaurant featuring locally sourced and sustainable ingredients, was named PEI Chef of the Year in 2012 and winner of the 2013 Taste our Island Award for his dedication to supporting the local food movement.

After 7 years on the Island Dave has returned to Toronto to share what he learned from cooking throughout Canada. After a stint at The Chase Restaurant, Dave opened a successful pop-up restaurant in the back of a dive bar which became Loka, the first restaurant in Canada to open from Kickstarter funding.

Loka was an exploration of Canadian cuisine, with an extensive cured meat program and zero waste policy. Dave's passion for cooking is evident in his Instagram account where he is affectionately known as @Chef_Rouge. After closing Loka Dave returned to PEI to work alongside an old friend Chef Michael Smith at The Inn at Bay Fortune – from which Dave pursued his long-time passion for Artisan Salami production and found himself back in his old restaurant with its new Italian Identity Terra Rossa. With every door that closes a new one opens and Dave & TR are beginning a new chapter this summer in Wolfville Nova Scotia where Dave is excited to share his passion for cured meats and the bounty that NS has to offer.

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