chef greg arsenault
Chef in Residence, Fluke (Winter)
Born and raised in Evangeline, Prince Edward Island, Chef Greg Arsenault grew up by the ocean with a lifelong love of shellfish. His first job was fishing quahogs and clams for his uncle, and a career aptitude test after high school set him on the path to the culinary arts, drawn to the fast-paced energy of the kitchen.
Greg trained at the Culinary Institute of Canada in Charlottetown, completing an internship at Fox Harb’r Resort before joining The Five Fishermen in Halifax, where he advanced to First Cook. Returning home, he honed his skills at several Island restaurants, including The Home Place in Kensington — where he created the 2015 PEI Burger Love winner, The Cabbage Patch, and won the Clammin’ and Jammin’ bar clam contest.
In 2021, Greg opened La Rose Bistro in Cavendish with his family, named for his daughter and inspired by his Acadian roots. After four seasons, he is excited to begin his next chapter as Head Chef at Fluke at The Hotel Acadia.
Chef in Residence, fluke (Winter)
Born and raised in the coastal community of Evangeline, Prince Edward Island, Chef Greg Arsenault grew up by the ocean—and with a lifelong love of shellfish. His first job was fishing quahogs and clams for his uncle, earning just a few cents per catch. That early connection to the sea continues to shape his approach to food: honest, local, and deeply rooted in Island life.
A graduate of the Culinary Institute of Canada, Greg honed his craft at Fox Harb’r Resort in Nova Scotia and The Five Fishermen in Halifax before returning home to cook in some of PEI’s most beloved kitchens. In 2021, he and his family opened La Rose Bistro in Cavendish—named for his daughter and celebrated for its warm hospitality and inventive, coastal-inspired dishes.
This winter, Greg brings his signature blend of classic technique and creative maritime flavour to fluke, as Chef in Residence. From the open kitchen, guests can watch his thoughtful, ingredient-driven plates take shape—each one a reflection of the island’s land, sea, and spirit.
fluke at The Hotel Acadia is a rooftop dining room and patio offering a spectacular perspective on Grand Dune, with sweeping ocean views. The menu reflects modern maritime cuisine with surprising flourish, inspired by the character and resilience of Island fishers and farmers.
Chef Greg Arsenault – CHEF IN RESIDENCE
Born and raised in Evangeline, Prince Edward Island, Chef Greg Arsenault grew up by the ocean – and with a lifelong love of shellfish. His first job was fishing quahogs and clams for his uncle, earning just a few cents per catch!
Greg trained at the Culinary Institute of Canada in Charlottetown, beginning in 2010. He completed his internship at Fox Harb’r Resort in Nova Scotia, then joined the team at The Five Fishermen in Halifax, where he advanced to First Cook and mastered the demanding pan section during busy dinner services.
Returning home to Abrams Village, Greg refined his craft at several Island restaurants before finding his place at The Home Place in Kensington. When The Home Place evolved into Broadway 45, Greg continued as Sous Chef for three more years before joining the Blue Mussel Café in North Rustico.
Greg will be our chef-in Residence this Winter at FLUKE, an open kitchen allowing guests to watch the culinary craft unfold. Each dish will reflect his signature balance of classic technique and creative coastal flavour using local ingredients.
FLUKE at The Hotel Acadia is a rooftop dining room and patio offering sweeping ocean views that are both elevated and unpretentious.
He will return in the Spring to La Rose Bistro. In 2021, Greg and his family opened La Rose Bistro in Cavendish which operates throughout the Summer. Named for his daughter and inspired by his Acadian roots, the bistro quickly earned a loyal following for its warm atmosphere and inventive dishes.