In the Food and Beverage world, Greg Godfrey, Director of Food and Beverage at Delta Fredericton and Fredericton Convention Center is different…

Making the transition from Executive Chef to Food and Beverage Director was the natural next step. Launching and executing our new STMR.36 BBQ and Social was the perfect opportunity to embrace and use my background as a leader.

Godfrey leads from the front, knowing that perfection comes through integrity, dedication and plain hard work. He’s been mentored by some of the best and knows that he has a duty to pass his passion on to those on his team who aspire to reach the same heights.

He learned the right way from mentor, Jeff O’Neill, whom he worked under at the Delta Lodge Kananaskis and also at Predator Ridge Resort. Jacques Pepin is another name that brings a broad smile to the Greg’s face. Pepin inspired Greg’s interest in French cuisine and influences many of the dishes he crafts today.

Hailing from Lunenburg, Nova Scotia, Godfrey studied criminology at St. Thomas University but soon left to follow his passion for fine food at the Culinary Institute of Canada. With his Red Seal certification in-hand, Chef spent the following sixteen years making his own mark on traditional cuisine.

A willingness to learn, a desire to be different and a focus on staying down-to-earth led to Chef Godfrey’s rapid rise through the ranks. His first look at a professional kitchen was as First Cook at the Fairmont Chateau Lake Louise. Excellence there created an opportunity at the Buffalo Mountain Lodge and soon after at the Delta Lodge Kananaskis.

After proving his ability in Kananaskis at one of Western Canada’s busiest establishments, Chef Godfrey moved to Okanagan Wine Country stepping in to role of Executive Sous Chef at Predator Ridge Resort. Delighting in the freshest local ingredients, his skills were clear for all to see, including ownership of Fairmont Hot Springs Resort in B.C.’s Columbia Valley. As Fairmont’s Executive Chef, Greg oversaw multiple outlets which quickly became known for the most innovative fare in the valley. Greg’s next step in his career was at Silvertip Golf Resort in Canmore Alberta.  Greg oversaw multiply outlets and the award winning restaurant “rustica” voted the number ONE restaurant in the bow Valley along with a very busy banquet department. Despite his success in Alberta, Greg, his wife Janice, and son’s Noah and Luke, have always had their hearts in the Maritimes and Fredericton in particular. Chef Godfrey comes to Delta Fredericton with high regard for those who came before, overseeing the restaurants, banquet’s and the Fredericton convention center food operations.

Heading up the food and Beverage team at the Delta Fredericton and Fredericton Convention Center is another step in Greg Godfrey’s already illustrious career.

This next chapter is sure to exceed all that have come before.

As the new General Manager of Restaurants and Bars for the Delta Fredericton, John brings over 30 years of Food and Beverage experience to his role at STMR 36.

Graduating valedictorian from the Culinary Institute of Canada in PEI in 1991. He kickstarted his professional career at the Kingsclear Hotel and Resort at Mactaquac, an experimental hotel that was an adventure. Over the years he maneuvered his way up the ranks of several hotel kitchens in the Fredericton area, earning his Red Seal Certification.

The journey has seen him flipping eggs for breakfast at the Holiday Inn. Creating 7 course fine dining menus for the Governors Room at the Beaverbrook Hotel. Running a kitchen brigade on 1000 people 3 course plated dinners at the Fredericton Convention Center. Working at several hotel brands from Best Westerns to Deltas by Marriott. John has taken lessons from each, to draft what hospitality means to him.

Part of a chef’s training at school and on the job was learning about the service side of hospitality. This was always something he hoped to pursue at some point. Over the years he delved into the service side of the business periodically captaining function, bartending, serving banquets and in restaurants. With the limitation of 2020 John was given the opportunity to try his hand in the front of the house on a full-time basis. Being very comfortable in the kitchen, he was unsure if it would be for him. Pleasantly surprised at how much he enjoyed it. When the opportunity to lead the service team became available, he was happy to step up.

Although not originally a Frederictonian, he identifies as one. Fredericton has always been a big part of John’s life. Three generations of family members are UNB alumni, and his wife works there. Many of his family have settled in Freddy. He always thought of the city as a great place to settle down and raise a family. So, after meeting and marring Faith, they did just that.

Please make your way to STMR36, John and the team are expecting you. You won’t be disappointed.