Chef Arron Carley of The Bruce is Redefining Modern Canadian Cuisine
For some years now chefs across the country have been redefining Canadian cuisine. Chef Arron Carley is one of them. At The Bruce Restaurant in Stratford, Carley celebrates the food and ingredients of Canada every day. Chef uses the moniker New Canadiana to describe his evolving cuisine. He notably served as a sous chef to Jason Bangerter at Luma before Bangerter became executive chef at Langdon Hall. For three months Carley interned with René Redzepi’s team at Denmark’s famed Noma. On his blog, The Noma Intern , Carley says, “The knowledge you gain from staging at a restaurant like Noma will last you for the rest of your life and is easily worth three months of commitment.” Returning to Ontario, he worked as a sous chef under John Horne, executive chef at Toronto’s Canoe restaurant, before accepting the executive chef position at The Bruce Hotel in June last year. Carley is, no doubt, acutely aware that Stratford is a town that can be very critique-heavy. He boldly ven