Meet Blair Burnside

Chef Blair Burnside was born and raised in Ontario.  In 1984, he attended Georgian College of Applied Arts and Technology to study Food and Beverage Management.  In 1987, Chef did his apprenticeship at the Horseshoe Valley Resort in Barrie, Ontario where he completed over 6,000 hours of training under the tutelage of Chef Hugo Hirn. Upon completion, he received his Red Seal Certification. In 1992, Chef Blair was afforded the opportunity to work in Beatenberg, Switzerland at The Waldegg Regina Chalet where he began to shape his culinary career.

On his return to Canada, he worked closely with Chef Paul Dill at the Nottawasaga Inn as Sous Chef. With a passion and curiosity for the East Coast, he accepted the position of Sous Chef at the Delta Halifax.  In 2005, Chef Blair was recognized for his creativity when he won the North American Spring Obsession Chefs’ competition. 

Chef Blair continued to climb the ladder and in 2007 accepted the position of Executive Chef with the Holiday Inn Select Halifax Centre on Robie Street.

Chef Blair believes in old classical techniques with a modern flair. He strives to blend new and old ideas to come up with a taste that will never be forgotten.  His simple but profound philosophy when creating that perfect dish is, “Use the freshest ingredients possible, too much extravagance and we lose the focal point of what we are cooking. I like to concentrate on height, garnishes and color but most important is taste.”