MEET OUR CHEFS
Chef Ray Bear
Chef Ray Bear, an award winning, nationally known chef, is a prophet of local and creative cuisine. From his home base in Halifax, Nova Scotia, Chef Bear has been a major force in shifting the food culture from one of cosmetic appeal to a true cuisine based on fresh, sustainable, flavorful food. Pushing beyond tradition, Chef Bear has made a career of bringing new flavours and techniques to the local food scene, influencing cuisine across Canada.
As an indigenous person, he is grounded in a culture that is earthbound and heaven gazing, and that same balance is what he encourages modern Canadian cuisine to embrace. To dream of imaginative cuisine that inspires, but to care for the earth from which the gift of nourishment comes.
Passion for sharing knowledge, Chef Bear currently spend his time working with the next generation of chefs and entrepreneurs. Director of Culinary for Elepant Thoughts a charitable organization base in New Brunswick with campuses worldwide.
Chef Emily Warren
Chef Emily Warren is from Qalipu First Nation, Newfoundland, and journeyed to Nova Scotia to deepen her connection to her indigenous roots and learn more about her culture and traditions. Her cooking style is simple and intentional, guided by respect for the ingredients Earth Mother provides. She believes in honouring each element of land and sea by allowing natural flavours to shine, while sharing food that reflects care, gratitude, and a strong sense of place.
Head Chef
Ayzhia Beaton
Chef Ayzhia has been in Nova Scotia for 8 years and she is a founder and a Chef of Basin & Bloom Cookery- a food experience business based in Wolfville , that centres around sustainability, and locally sourced ingredients that represent the terroir of the Minas Basin.
Ayzhia is very creative and passionate about foraging and preparing wonderful foraged dishes. Ayzhia joined Terroir & Wild Ecotours in 2025.