Executive Chef - Shaun Goswell
Originally from Truro, Shaun left Nova Scotia at the age of 18 to pursue his culinary
career. He enrolled at the prestigious Culinary Institute Of Canada in Prince Edward
Island where he graduated with honours.
He has worked in many prestigious places including the 5 star relais châteaux property
The Wauwinet Inn in Nantucket Massachusetts. After working in Nantucket he returned
back to Nova Scotia in 2004 to become the sous chef at Glen Arbour golf course in
Halifax where he executed serving the LPGA BMO classic golf event. In fall of 2005 he
went to work at Fox Harb'r Golf Resort & Spa where he began his relationship with
Executive Chef Steven Donnelly.
In the fall of 2005 he went to work at Fox Harb'r Golf Resort & Spa before joining the team at The Five Fisherman restaurant in Halifax.
Shaun resides in Truro with his wife Amanda.
Restaurant Sommelier - Craig Campbell
Craig has many years of experience in all aspects of food & beverage operations. In the spring of 2007, he completed his Sommelier certification with the Canadian Association of Professional Sommeliers.
Previous to his current position with the John Stanfield Inn, he spent 5 seasons at Fox
Harb'r Golf Resort & Spa and worked at The Delta Lodge at Kananaskis in Alberta,
The Pines Resort in Digby as well as some fine establishments in Halifax.
Craig is originally from Stellarton, but now resides with his wife & family in Amherst.
