After graduating with honours from The Culinary Institute of Canada in 2002, Chef Shaun Hussey worked at various restaurants in Bolton Landing, New York, Nantucket, Massachusetts, and St. Martin, Dutch West Indies before finding a comfortable niche with a young Chef named Michael LaScola.
LaScola owns and operates Nantucket’s American Seasons. During the four and a half years as Chef de Cuisine of American Seasons, Hussey was fortunate enough to be involved in The Paton Dinner, a ten course dinner to benefit The Boy’s and Girl’s Club of Nashville, Tennessee, “A Taste of New England” James Beard Dinner in New York City, New York, and numerous wine dinner’s including such small production wineries as Stag’s Leap, Paul Hobbs, Faila, Turley, and PAX.
In September 2008 Hussey returned back to his native Newfoundland and assumed the position as Chef of Nicole’s Café located in Joe Batt’s Arm, Fogo Island. This up and coming establishment received a four star review from Telegram Food writer Karl Wells which placed Nicole’s Café on the Top Ten Newfoundland Restaurants of 2008.
August of 2010 marked a highlight in Hussey’s career as he and wife, Michelle LeBlanc, open Chinched Bistro, a place where both Michelle and Hussey could showcase their passion for Newfoundland culture, food and preservation of old ways. Chef Hussey’s skill with “nose to tail” cooking is showcased daily in the preparation of the Charcuterie at Chinched Bistro.
Since opening Chinched, Hussey has been largely involved in the culinary community in St. John’s taking part in such events as Gold Metal Plates, Hot Soup Cool Jazz, “Cooking for Life” at Daffodil Place and The Sealers Memorial Seal of Approval Dinner.
In 2013 Chef Hussey and his team took home the Gold at the St. John’s Gold Medal Plates Competition and then went on to represent Newfoundland in Kelowna at the Canadian Culinary Championships.