Profile of Karl Wells

All articles of Karl Wells

  • Dining at sea

    Then there are those who go in a completely different direction. All they want to do is get on the high seas and cook. That’s what 35-year-old ...

  • Newfoundland on a plate served at Mallard Cottage

    At the time he was freelancing and operating a bed and breakfast establishment called Chef’s Inn. Did I doubt that he’d pull it off? Not for a ...

  • Biking Ned Bell

    I met Bell (executive chef of the Four Seasons Vancouver) recently at a Canada Day reception to launch his Chefs for Oceans bike ride, a journey ...

  • Rocky Mountain sugar high

    Maybe he had forgotten it was Father’s Day weekend, or perhaps he had vastly underestimated the popularity of the well-established North American ...

  • Dinner, dessert and ABBA

    Last week I saw Spirit’s tried-and-true ABBA show. (They had me so revved up, I felt like I was channeling Meryl Streep in “Mamma Mia.”) From ...

  • Blessed are the cheesemakers

    The Atlantic Canada Opportunities Agency and the Business Development Bank of Canada have helped fund a six-figure expansion that will soon see ...

  • Kudos to Café Wedgwood

    On a couple of lunchtime visits recently it was obvious that things were going swimmingly for Wedgwood. The restaurant was filled with happy ...

  • Torbay Road grill rustles up some good eatin’

    I tell this little story because it illustrates that it helps to know what kind of establishment you’re entering, and what the limitations of the ...

  • Kosher comfort

    Several cooks from Raymonds did a pop-up last year at a Duckworth Street venue, Todd Perrin sort of did one at Mallard Cottage before it ...

  • Uptown is good — and that’s no joke

    Ballard’s affinity for cabaret comes from a childhood desire to work in theatre management and from several years spent learning design and stage ...