Meet the team.
BRIAN HEWITT is our Chef Coordinator. He has been working in the hospitality industry for 13 years and brings a wealth of knowledge and experience to the Hungry Heart kitchen. From working in fine dining and private catering to serving up refined pub food and managing kitchens all over the Avalon, Brian's goal is to use his skills and training to help people and be a positive force in their lives.
When asked what his favourite part about working with the Hungry Heart team is, Brian said: “Working alongside a phenomenal group of people”.
ISOLDE NEIS-EVANS is our Catering Coordinator, also known as Hospitality Hero. She’s worked in the food service industry for a very long time and brings valuable experience managing, cooking, and serving at restaurants across Atlantic Canada. Isolde can multi task both the café and the catering sides of the business, and you’ll find her wherever customers need her most – on the floor, behind an email, or out on delivery. She loves to have a chat with the regulars.
Isolde has been with the organization for over 5 years. “The longer I’m here, the more I learn about our positive impact within the community.”
PAUL FUREY is face, heart, and soul of the Hungry Heart Café. If you’ve called in or dropped by for a visit, you’ll know Paul for his friendly demeanor and impeccable customer service. There’s good reason we coined the hashtag #BetterCallPaul! Paul has been with the Hungry Heart Café since Day 1 and has worked here for 17 years and counting. He enjoys working at the Café because he says “here we’re people, not numbers.” The social impact of Hungry Heart is never lost on Paul. After 9 years on the streets, Paul achieved housing and a job here at the Hungry Heart with help from Stella's Circle.
Paul's favourite task as a server is opening for business every day. If you’re ever stuck on the menu, your best bet is to ask Paul. He knows just what to recommend!
NICK GARDNER is our Catering Chef. He is also the primary culinary instructor for Stella’s Circle participants doing Culinary Skills Exploration. Besides teaching and preparing catering meals, Nick's other responsibility is with the production of meals for the Meals Squared food program producing on average 300 meals per week. He's a busy guy!
When asked what his favourite thing is about working here, he says it's the people. "The work we do at HHC makes a daily impact on many people’s lives. I am but a small cog in a very well oiled and respected machine. It is the people of HHC which makes it a special place to be and the place I want to be."
Nick has had many careers over the years - he has been a food writer, newspaper columnist, published author, philanthropic fundraiser, Operations Manager for an arts organization, business manager for an independent record label, entrepreneur and now, finally, Catering Chef.
ZACHARY PORTER is our Chef Apprentice, and has been cooking in our kitchen for 7 years. He describes the Hungry Heart team as his second family. Zach graduated with Honours in Culinary Arts from Academy Canada and from the Advanced Commercial Cooking program at the College of the North Atlantic. With all of those skills, it’s no wonder he’s our jack of all trades!
Zach’s favourite thing to cook are our Meals Squared meals that help vulnerable people facing food insecurity. Zach loves our mission, and how we help teach and train both students and Stella’s Circle participants skills in food preparation and kitchen safety. He’s pretty fond of every item on the menu. It could be because he says“we put our hearts and lots of love into every dish.” But what Zach wants to share most about the Hungry Heart is that it’s here to help. “Whether it’s a meal or a job placement, you can always count on the Hungry Heart!”
JONATHAN HOWELL is our Baker, and has been a member of our team for over two years! He is a young and energetic guy that loves to make people laugh and inspire others with his yummy pastries and breads.
Jon says he felt an immediate sense of community when joining the Café team and has gained a real understanding and respect for the fact that people are just "people who want to feel a connection."
