[email protected] 506-210-2728 2292 King George Highway Miramichi
Bringing quality food to you.
Mind Full of Food is designed to fill a space in the Miramichi and area food services market. There are an abundance of restaurants to go to for a meal, but for food to be enjoyed in the space of YOUR choosing, not so much. If you prefer to dine sooner, or sometime later, in your house, your workplace, in a meeting room, in a hall or in your own dining room or on your deck or in your backyard, or in the hall in your neighbourhood, we’ll get what you want to you and your crowd.
Mind Full of Food has seven qualities to adhere to- Quality, flexibility, creativity, professionalism, cleanliness, punctuality, and the ethics woven through our operations.
Photo Courtesy Frank McFarlane
25 years of professional cooking,
Red Seal Certified Journeyman, Cook Trade, #1310
As the owner of Mind Full of Food, Brian brings his well cemented experience and knowledge of food to everything he and his staff prepares. This comes from twenty five years of experience in a wide variety of restaurants. Fine dining establishments to small bar/restaurants and bistros, high volume as well as more detailed work, he has experience in all areas of a professional kitchen, and a wide variety of cuisines. He has worked in restaurants in Toronto, Vancouver, Truro, Halifax, Wolfville, and here in Miramichi, NB. He has trained and worked beside well-known and popular chefs in Vancouver and Nova Scotia, and to this day is learning new techniques and skills. And working with new ingredients.
He is focused on developing relationships with New Brunswick farmers and food suppliers, and bonding the preparation of food to the wellness of his clients, to culture, to ethics. He is increasingly concerned with issues threatening our food supply, locally and globally. He sees the conections to history and traditions not just here, in Miramichi, but worldwide.
He’s supplied office meetings weekly. He’s done a complex four course meal for 280 people, two hours away, he’s done Christmas parties from ten to fifty,he’s done a wedding with the ceremony taking place on the deck, four course meal immediately following, he’s done a outdoor wedding for 150 with six cold salads and choice of meat and fish, and he’s done wedding meals in rented halls and banquet/conference rooms. He’s done personal BBQ's, receptions, celebratory meals, and fundraisers. At this point, with a well equipped kitchen to start with, there's no limits.