At Mystic, our people are the storytellers of this land, sea, and air. Each member brings their unique passion, expertise, and connection to Nova Scotia’s rich heritage, serving as your guides on this experiential journey. From the chefs who meticulously craft each dish to the sommeliers and servers who weave together the stories of every ingredient, our people are the heartbeat of Mystic. Our people are here to lead you through an immersive journey, where every detail, every moment, is an opportunity for connection, curiosity, and discovery.
Chef Malcolm Campbell
Chef de Cuisine
Chef Malcolm Campbell’s journey began in Ontario and led him across oceans, from Vancouver to London and beyond, honing his craft in some of the world’s most revered kitchens. Under the guidance of masters like John Williams at The Ritz London and working alongside Chef Shay Cooper at The Bingham Hotel when it received its first Michelin star. Malcolm developed a passion for haute cuisine and refined his techniques in Michelin-starred settings, including Gordon Ramsay’s Hospital Road and Auberge de l’Ile Barbe in Lyon, France.
His relentless pursuit of culinary excellence brought him back to Canada, where he worked at Canoe before being appointed Chef de Cuisine at Auberge du Pommier in Toronto, captivating diners with his refined approach to French fine dining. Drawn by the natural beauty of Nova Scotia, Malcolm embraced a new chapter at Cabot Cape Breton, where he seamlessly blended local ingredients with global influences.
Now, at Mystic, Malcolm is poised to explore the abundant offerings of Nova Scotia’s land and sea. With a rich tapestry of experience and a deep connection to place, he brings a unique vision to every dish, crafting an experience that captures the essence of Nova Scotia’s culinary heritage.
Chef Bill Osborne
Executive Chef
Chef Bill Osborne trained at Niagara College before refining his craft at Wellington Court in Niagara and Toronto’s Scaramouche, where he built a strong foundation in precise, technique-driven cooking. He later moved to London, cooking in Michelin-starred kitchens at Foliage and Bar Boulud, before being appointed Sous Chef at DB Bistro Moderne in Singapore under Chef Daniel Boulud. Returning to Canada, Bill held senior roles at Canoe, America Restaurant, and Biff’s Bistro, where he developed his signature, French-inflected style over nearly five years.
In 2020, Bill was drawn east to Halifax, where he helped open several notable dining concepts before joining Mystic. Here, he brings his international experience and quiet leadership to menus deeply rooted in Nova Scotia’s land, sea, and air—blending heritage, craft, and contemporary technique into a distinctly Maritime expression.
Samuel Melanson
Sommelier
Sam Melanson brings a profound passion for wine and a wealth of experience to Mystic. Originally from Moncton, Sam recently returned to the East Coast after over a decade immersed in Toronto’s vibrant culinary scene. As an Advanced Sommelier certified by the Court of Master Sommeliers, he has dedicated himself to the art of wine pairing and education.
At Mystic, Sam is excited to guide guests through an extraordinary wine journey that complements the immersive experience of our land, sea, and air. His thoughtful selections and nuanced pairings are crafted to enhance every dish, weaving together the flavours of Nova Scotia’s rich terroir with global wine traditions. Sam looks forward to sharing his passion and connecting you to the essence of place through each carefully chosen glass.
Andrew Flynn
Director, Fine Dining
Andrew Flynn is the Director of Fine Dining for Freehand Hospitality and a guiding force behind Mystic’s quietly powerful approach to service. Raised in Corner Brook, NL, Andrew began his hospitality journey bartending in Killarney, Ireland, before moving west to deepen his craft in Vancouver’s dining scene. With more than 25 years of experience, he has owned, operated, developed, and worked within a wide range of dining concepts across British Columbia, Newfoundland, and Nova Scotia earning a reputation for leadership grounded in excellence, thoughtful innovation, and a service style that balances precision with warmth.
At Mystic, Andrew leads with the belief that hospitality is felt more than seen. His philosophy blends discipline with empathy: methodical execution refined through constant learning, paired with deeply human attentiveness that anticipates needs before they are spoken. Under his leadership, the team approaches service as a living practice rooted in care, collaboration, and an ever-evolving pursuit of excellence.
