“There’s no better way to unlock your full creativity than with an ocean full of fresh treats.”
Chef Craig Doucette graduated from the Culinary Institute of Canada. He helped open and eventually run Terre Rouge. He has worked throughout the Rocky Mountains and is currently cooking up a storm at Mavor’s. Craig has helped win the Grilled Cheese Competition, Savour Food and Wine, Chowder Competition and Porktoberfest. His special interests include hanging out with Chinchillas and having a time.