Table 19 – Halifax – The Grand Tasting – Emerald Ballroom {View Map}

Dish – NJ Fluke Tartar with fermented seaweed, sesame, cucumber, citrus broth

Chef Seadon Shouse is an award-winning chef with more than 15 years of experience in the kitchens of acclaimed restaurants throughout the United States. Growing up in a small fishing village in rural Nova Scotia, Canada, he developed an affinity for seafood at a young age—harvesting wild mussels and fishing for mackerel in front of his house.

He worked from Nantucket Island to Florida before he was tapped by Myriad Restaurant Group to help open the lauded Proof On Main in Louisville, Kentucky. After five years in Louisville, he moved to New York to head up the kitchen of Zylo at W Hotel Hoboken. He made significant changes to the restaurant before moving on to take over as Executive Chef of the Relais & Chateaux property, Glenmere Mansion in Chester, New York. During his tenure as Chef of Glenmere Mansion, Bon Appétit magazine named it one of the ‘Top 40 Hotels for Food Lovers’.

More recently Chef Shouse was Executive Chef of the French seafood brasserie Millesime inside the Carlton Hotel in midtown New York. While at Millesime he worked directly with owner and Two Michelin Star Chef Laurent Manrique.

In 2015 Chef Shouse re-joined the W Hotel to open and lead the kitchen of Halifax, a new concept inspired by his experiences growing up in Nova Scotia, rich culinary career, as well as his passion for North-Eastern farm and coastal fare prepared with local and sustainable ingredients.