Chef Greg Arsenault

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Born and raised here on Prince Edward Island, Greg was raised by the ocean in Evangeline, PEI and has always loved shellfish. His first job was fishing quahogs and clams for his uncle for roughly 5-15 cents a piece. Growing up Greg was immersed in sports, he excelled in badminton, but played on all the sports teams in Evangeline. Upon graduating he took a career aptitude test that aspired him to become a chef. His sports background is what had drawn him to becoming a chef. The fast pace, the chaos, and fire that comes in the kitchen is what he lives for.

Greg Arsenault attended the Culinary Institute in Charlottetown beginning in 2010. For his culinary internship he worked at the Fox Harbour Golf Resort and Spa in Pugwash N.S. Upon completing his second year of culinary he was offered a cooking position at the Five Fishermen in Halifax N.S. Where he quickly moved up to first cook and was working the pan section for busy services at a high standard. After a year Greg decided to move back to his hometown of Abrams-Village PEI,  where he worked at a few restaurants around the island until finding his place at the Home Place in Kensington. Greg quickly became the Sous-chef working dinner service, helping with menu ideas, meat pie production, and creating the 2015 Burger love winner the Cabbage Patch. He also won the “ Clammin and Jammin” bar clam contest that same year. 

Four years later, the Home Place transitioned into Broadway 45, where Greg was the Sous-chef for another 3 years until he decided to change restaurants and jump on the Blue Mussel Café team. Greg worked there for 4 years, with the last year taking on the role of Head Chef. The Blue Mussel helped him hone his line cooking skills, leadership skills and all-around chef skills.