Cabot Links is thrilled to feature an award-winning husband-and-wife team leading our staff in the newly-opened dining room!
Together, Chefs John Haines and Tracey Wallace bring with them over 30 years of experience and accolades including the Evian Health Menu Award, magazine and television appearances and over twenty medals in Canadian and international cooking competitions.
Haines, a certified chef du cuisine who studied at the Culinary Institute of Canada and a Bocuse D’or finalist, has studied under famed Executive Chef Bernard Meyer and held teaching positions the Nova Scotia Community College. He met Wallace, a self-taught chef with magazine features and television appearances to her name, the pair married and have been cooking as a team for over a decade.
We welcome John and Tracey from their most recent positions at the Glenora Inn and Distillery and the Inn at St. Peters. Cabot Links is thrilled that this chef team will be bringing their vast experience and dedication to Inverness. The dynamic pair share a commitment to using the finest local products and seasonal ingredients in their cooking and this passion is evidenced by a glance at the menus offered to patrons of the Cabot Links Dining Room.
We invite you to come and experience the best that fresh, local cuisine has to offer at the Cabot Links Dining Room.
