People

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’s culinary journey began in Ontario, where he earned his diploma in Culinary Management from Niagara College. His passion for gastronomy led him to Wellington Court, one of Niagara’s premier fine dining establishments, where he honed his skills and developed a refined technique. Seeking to broaden his horizons, Bill moved to Toronto to join the renowned Scaramouche, solidifying his reputation within the city’s vibrant culinary scene.

Driven by a desire for new experiences, Bill ventured across the Atlantic to London, England. There, he immersed himself in the world of Michelin-starred cuisine at Foliage in the Mandarin Oriental Hotel, Knightsbridge. His exceptional talent caught the attention of acclaimed chef Daniel Boulud, leading to a role at Bar Boulud in London. Impressed by Bill’s ability to infuse exciting flavours into classic French cuisine, Chef Boulud appointed him as Sous Chef at DB Bistro Moderne in the luxurious Marina Bay Sands Hotel in Singapore.

Returning to Canada enriched by his international experiences, Bill joined Canoe in Toronto as Senior Sous Chef, contributing to one of the nation’s top culinary destinations. His quiet leadership and penchant for creating exquisite dishes led him to become Chef de Cuisine at the newly opened America Restaurant, and later at Biff’s Bistro, where he spent nearly five years enchanting guests with his Parisian-inspired cuisine.

In 2020, drawn by the allure of Nova Scotia’s rugged beauty and rich bounty, Bill ventured east to Halifax. As Executive Chef, he played a pivotal role in opening several exciting new dining concepts in the district. Now, at Mystic, Bill brings his wealth of experience and deep connection to place to craft an immersive journey that honours the land, sea, and air of Nova Scotia. With a unique vision that blends heritage and innovation, he invites guests to discover the extraordinary possibilities of the Maritimes’ culinary landscape.

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.

In Toronto, Sam spent five years teaching at The Sommelier Factory, the city’s premier wine school, where he inspired aspiring sommeliers with his depth of knowledge and engaging approach.

Now 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.

These are the storytellers and artisans who transform every visit into an unforgettable exploration, connecting you to the essence of this place and time.