Our Halifax restaurant's chef, Chef Mark Marchment is consistently creating exceptional dining experiences at elements on hollis by drawing upon his expertise, talent and brilliant creative vision. Combined with the global experience of Chef Shan de Silva and all culinarians under the leadership of Chef Raj Gupta, dining in Halifax at elements on hollis is an exceptional experience. Be prepared to experience the best of regional favorites with and an array of global tastes during your next Halifax dining experience.
Chef Raj Gupta
Chef Raj Gupta is a hotel management graduate from Pusa Institute in Delhi and from Cornell University. Before moving to Canada, Chef Raj obtained his culinary foundation in Bahrain before traveling and developing his culinary style in Australia, China, New Zealand and the South Pacific. He has been awarded gold medals in Culinary Olympics in 1988, gold in Middle East and Asian Culinary Competition (Mefex) in 1982, 1984 & 1986, and Sheraton Culinary competition in Boston, Massachusetts in 1987, as well as gold and silver in Atlantic Provinces Culinary competition in 1998 & 1999. Chef Raj believes 100 percent in the harmony of pairing food & wine, and that the interplay of those two is an integral part of any dining experience.
Chef Shan De Silva
A native of Sri Lanka, Chef Shan De Silva earned his Professional Cook Certification at Ceylon Hotel School, after which he found his true calling - pastry arts. His career has taken him international, from the prestigious Bermudan Princess Hotel chain to Toronto's Royal York Hotel, before he settled in Halifax, Nova Scotia. Along the way, Chef De Silva competed extensively and successfully, picking up numerous culinary awards and accolades.
Executive Chef Mark Marchement
With over 25+ years of luxury-culinary experience, Chef Mark Marchment brings a wealth of experience and knowledge of the food & service industry to The Westin Nova Scotian. Chef Marchment boasts an impressive resume that includes seven years with Westin Hotels as well as other four-diamond hotels and award-winning Toronto restaurants. Chef Marchment has participated in international culinary competitions where he has received several prestigious awards. He has also been a published writer with a monthly column and various articles and recipes appearing in Table Fare, Incredible Edibles and the Packet and Times. He has also been involved with food styling as well with his creations being featured on Lifestyles of the Rich & Famous, Canadian Living magazine, Los Angeles Times, Chicago Tribune as well as other publications.