About Us: Meet the Staff
About | Mission Statement | A New Twist | Meet the Staff | Associations | Sponsorship | Careers | In the News | Yes We Did! | Applause for RCR | Fast Facts
Robert Risley
Ten years after graduating in 1965 as a Professional Engineer, Robert decided there simply were not enough good restaurants in Halifax. So in 1974, he began what is now the RCR Hospitality Group and became involved in a series of well known eateries throughout the Halifax region. From The Henry House, Fat Frank's, The Grand, The Beanery, 42nd Street, Le Bistro Café, Ryan Duffy's to more recently, The Waterfront Warehouse,Tug's Pub, The Victory Arms Pub and the award winning ONYX and CUT Grill & Steakhouse, Robert Risley has made RCR synonymous with “great hospitality” in the city of Halifax.
In the mid eighties, Robert expanded his operations to include catering and banquet services. Over the past twenty years the catering division has grown to become the leading supplier of off site catering and banquet services in the region, with over 200 foodservice professionals dedicated to making your event better than perfect. The opening of the Cunard Centre in June of 2006 marked a turning point in catering services, with one of the largest event and banquet facilities in Eastern Canada.
Over the past few years, Robert's responsibilities in the company have become somewhat suspect, since his management team now operates the company with far more dedication, professionalism and attention to detail than he ever did. This, of course, gives him more time for his other love, White Point Beach Resort, and the opportunity to hit that little white ball around the golf course. In January, 2009, Robert and his wife Alicia proudly displayed the RCR banner at the top of Mount Kilimanjaro.
Shannon Bruhm
Shannon graduated from the Nova Scotia Community College Hospitality Program in 1992. He then worked in Western Canada for several large hotel chains including Four Seasons at Minaki Lodge, Canadian Pacific at Kananaskis and Radisson Hotels. He also spent seven years at Digby Pines Resort before starting his career with RCR in the spring of 1998. Shannon joined RCR as the Assistant Manager at Pier 22 and quickly and effectively "climbed the corporate ladder" to become the Vice President of Operations in January of 2002.
Shannon is a member of the Government Affairs Committee with the Restaurant Association of Nova Scotia as well as a member of the International Caterer's Association. His passion for fine cuisine fosters the same throughout the company. In the true spirit of the phrase, actions speak louder than words, Shannon passes this pride of accomplishment on to his staff by patiently teaching them about the RCR product instead of simply telling them about it. Never one to watch from the sidelines, Shannon takes a hands–on approach to every event, from set–up to serving to bidding the guests farewell.
Shannon's current responsibilities encompass overseeing every detail of the day–to–day operations in RCR's ever–expanding facilities. Clients of RCR tend to think that Shannon has a twin because he seems to be in so many places all at the same time — a star quality that they love when they are the midst of a big event!
Elizabeth Newman
Elizabeth sees her role as seeking potential clients, painting them an imaginary picture of what RCR offers, then working with the RCR Team to create that image and beyond — from the initial proposal through the creative and planning stages to actually being on–site for the event, Elizabeth is hands–on and always available.
Elizabeth joined RCR in 1994 just at the time that Pier 22 opened as a group dining and entertainment venue. Since then, Elizabeth has integrated herself in the local hospitality community and along the way has built a tremendous network of business and social contacts.
Her career with RCR has included sales positions and corporate event planning but she found her niche with catering and event design. Her experience as a corporate meeting planner allows her to understand the role of not just the supplier but also of the planner. In short, she loves to plan parties and create memorable events!
Elizabeth is a member and past president of the Rotary Club, Halifax Harbourside, a recipient of the Paul Harris Fellowship from Rotary International, past president of the Transportation Club of Halifax Dartmouth, member of the Board of Directors of MPI, Atlantic, board of directors of Destination Halifax, member of the Association of Fund Raising Professionals, member of the Canadian Society of Association Executives, past director of the Abilities Foundation, a member of SKAL, Halifax Chamber of Commerce, Canadian Professional Sales Association, and OTANS. She is also one of 48 recipients across the globe to receive the Meeting Professionals International (MPI) Global Certification in Meeting Management, the industry's highest professional designation.
In addition to her many awards and accolades, Elizabeth's greatest achievements are in the connections she always makes with her clients. The phrase “a real people person” definitely applies to Elizabeth — although she is definitely an “animal person” too. Clients both old and new always get to know all about Elizabeth's pets, who are as much a part of her family as her husband, children and beloved grandchildren!
Tahir A. Salamat, AHCIMA
Tahir's culinary style is "Cuisine de Soleil" or the art of evoking images, flavors and aromas from the land and the sea. Tahir has brought his international experience and knowledge to Nova Scotia where he combines his unique style with local products to create an exceptional balance and harmony of flavors and presentation.
Tahir is Corporate Chef for the RCR Hospitality Group, including CUT Steakhouse + Urban Grill, ONYX, RCR Catering, the Cunard Centre, the Waterfront Warehouse, Pier 21 National Historic Site and all food and beverage facilities in the Lord Nelson Hotel & Suites.
His culinary journey began at the Intercontinental Hotel in Karachi as an apprentice cook under the supervision of Chef Phillip Baillie, one of the top ten French chefs in Asia. He has worked–with the Sheraton, Ramada and Intercontinental Hotel chains perfecting–his skills and craft in Qatar, Seychelles, Macao and Saudi Arabia. After he came to Canada, he was with the Sheraton Halifax and Citadel Hotels.
Tahir is a member of La Chaine de Rotisseurs, Hotel Catering Management Association (UK) and Les Toques Blanches (International Chefs Club in Paris). At the 2007 Savour Food and Wine Show, Chef Tahir and his ONYX team received top honours in the chef's challenge. This award came on the heels of Chef Tahir being named Chef of the Year for 2006, by the Nova Scotia Association of Chefs and Cooks. In May of 2007, Chef Tahir was also named Chef of the Year for the Atlantic Provinces.
Despite the many awards he has won, Tahir is one chef who doesn't let success go to his head. A true family man, he does whatever he can to accommodate everyone else and is known for having a calming influence on his staff – a quality that's not always easy to come by in the heat of the kitchen! A true mentor to his team, all of the RCR staff – culinary and otherwise — find Chef Tahir to be a true joy to work with.
Chef Gary Hillier
Chef Gary Hillier graduated from the I.W. Akerley culinary program in the Spring of 1995. He apprenticed at the Citadel Inn, where he was a member of the G7 culinary team. In the fall of 1998, he began at the Waterfront Warehouse and quickly moved up the ranks to Sous Chef, where one summer was spent barbequing for a weekly segment on CBC News World. In September 2002, Gary was promoted to Chef of Pier 21 and Pier 22 and Executive Sous Chef at the Lord Nelson Hotel in October 2006. In June 2007, he became Chef at the Cunard Centre.
Gary is also an avid photographer and perhaps it is this talent that helps him to always “see the big picture.” Gary knows the RCR product inside and out. When not in the kitchen, he is often dreaming up new ideas and marketing plans for the company, many of which have been set into motion.
Karen Simms
After graduating from the Culinary Institute of Canada in 1996, Karen moved to Ontario gained some hands-on experience in a few small restaurant kitchens before joining the larger La Costa Restaurant Corporation where she worked her way up to Chef of the Barrie location. A few years later, Karen moved north to Muskoka where life as the Executive Sous Chef for Clublink Corporation’s busy Lake Joseph Club and Water’s Edge Restaurant kept her busier than most residents of Muskoka’s famous “cottage country!” After two seasons up north, this time Karen headed south to the Niagara region with her husband. For almost three years, she was employed by Niagara’s Finest Inns where she worked as Sous Chef at the Charles Inn property. A relocation sent her husband to Halifax and she soon joined him. At that time in Halifax, RCR was gearing up to open CUT Steakhouse and Karen’s wealth of experience made her a welcome addition to the team. In June of 2008, the company moved her to ONYX as Sous Chef and she became Chef de Cuisine of ONYX less than a year later. Now she's back at CUT where she began but this time around, she is acting as Chef de Cuisine. Karen’s easy-going attitude and warm personality keep the whole RCR team feeling cool under pressure – no matter what the temperature climbs to in the kitchen!
Darcy Brown
Darcy studied culinary arts at the I.W. Akerley Culinary Institute and received his diploma in 1995. After graduating, he pursued his culinary career at the Holiday Inn Select. Darcy joined RCR in 2000 and quickly climbed the culinary ladder to become Banquet Chef at the Lord Nelson Hotel & Suites, and was later promoted to Sous Chef. In January 2003, Darcy was promoted to Chef of the Waterfront Warehouse and Tug's Pub.
Pam Carroll
Pam graduated in 1993 from the I.W. Akerley Campus with a degree in Hotel/Motel Restaurant Management. Her career began at The Prince George Hotel where she worked for four years as a food and beverage server. She then moved on to the Citadel Halifax Hotel as Restaurant Supervisor before becoming Restaurant Manager. After seven years at The Citadel, Pam joined the RCR Hospitality Group in April 2003 as Restaurant Manager of the Victory Arms Pub in the Lord Nelson Hotel & Suites.
Jo-Ann Harper
Jo–Ann has over 10 years of experience in the food and beverage industry having worked at various dining venues in both Halifax and Fredericton, NB. Having been self–employed in retail sales just prior to joining RCR, she actually has over 17 years of experience with customer service. These experiences served her well as she moved from banquet server at the Lord Nelson Hotel & Suites to become Manager of the Victory Arms Pub. In Jo–Ann's point of view, "Working in a busy hotel has strengthened my self–motivation and inspired me to a greater level.
It is an industry of constant change and it requires us to re–invent ourselves accordingly in order to maintain the standards we have initially set upon ourselves." For Jo–Ann, happy customers means in plain words, "growth of ourselves, the company and the city's reputation for great hospitality."
Jamie Miller
Jamie started his RCR experience in 1998 as a friend of one of the staff at Pier 22. Not one to shy away from a challenge, his first function was a lobster dinner for 1500 guests. Amidst the exhilaration and exhaustion of that event, he somehow caught the F&B bug that night. Jamie became a Banquet Captain and eventually the Assistant Banquet Manager at the Lord Nelson Hotel. Jamie spent two years at the Waterfront Warehouse as the Assistant Manager before recently settling into his current position as Manager of the Cunard Centre, Pier 21 and all off–premise catering.
Stephen Sweeney
“Sweeney” started his career with RCR in 2002 at the Lord Nelson Hotel. He started out as a banquet server and quickly progressed to Banquet Captain. From there, he moved to Chief Steward, working closely with Chef Tahir for two years. He then moved to the Cunard Centre, where he helped Chef Tahir develop the backbone of the stewarding department for the Cunard Centre.
As most members of the RCR team will agree, Sweeney has found his niche in the facility management department where he gets to maintain and work with of all properties owned and operated by RCR. His current position is the Facility Manager of the Cunard Centre where he leads a small team of dedicated housemen who maintain the Cunard Centre and look after all of the exciting challenges that come with operating a full scale event facility.
Sweeney is definitely a man who “gets it done.” When there is a logistical challenge within the company, the reply is quite often – “Call Sweeney!”
Kyle Higgins
Kyle grew up in Liverpool, Nova Scotia and started his F&B career at the Quarterdeck Restaurant in Hunts Point — not far from a certain beach resort that is currently under the RCR umbrella. He graduated from St F.X.U. in 2002 and spent time working in several accomplished restaurants in Ontario before returning to Nova Scotia in 2003. He began with RCR shortly after returning and was an integral part of opening ONYX in July 2004. He supervised and worked on developing staff training and hiring policies in 2006, and presently is enjoying his role as manager and wine director at ONYX.
Carolyn Sweeney
After receiving a BSc. in Biochemistry from Memorial University of Newfoundland, she decided that she was most content in a culinary labratory rather than a scientific one. She enrolled at the Culinary Institute of PEI and graduated in 2000. After graduation, she earned some valuable experience working in fine dining restaurants in Nantucket, Massachusetts and Spry Point, PEI. In 2002, she moved to Halifax and began her career with RCR Hospitality Group. Carolyn has spent time working at CUT, Cunard Centre, ONYX and breifly at The Waterfront Warehouse. Her knowledge of the company and her calm and collective nature in the kitchen made her perfect for her new promotion to Chef de Cuisine at ONYX. Carolyn is also one half of one of the many RCR match-making success stories... in 2008, she married Stephen Sweeney, Facility Manager at Cunard Centre.
Melissa Carey
Melissa started with RCR in 2000 after graduating from Dalhousie with a Bachelor of Science. She began as a server at Pier 22 and then moved to the Lord Nelson Hotel and the Victory Arms Pub. In 2002 Melissa was promoted to the Assistant Banquet Manager at the Hotel. Mel's interest in style, wine & food made her a perfect fit to become manager of the soon to–be–opened, chic ONYX Restaurant. In 2006, Mel became the Director of Beverages for RCR, and she is now the first manager of CUT Steakhouse, RCR's newest addition to the Halifax restaurant scene.
Whittney Kloepfer
Whittney began working with RCR in 2003 as a server, and it wasn't long before her previous F&B experiences in Ontario proved her capable of more challenging positions. She became a banquet captain and eventually Food & Beverage Supervisor at the Lord Nelson Hotel. She worked tirelessly in this role and her hard work paid off. After becoming the Assistant Banquet Manager in 2005, Whittney was promoted to her current position of Banquet Manager at the Lord Nelson Hotel overseeing the culinary details of all weddings, social gatherings, corporate fundraisers and conferences.
Nadine Poirier
While attending the Cape Breton University working towards a Business Degree, with a major in Marketing Management & Tourism, Nadine's career began with her co–op placement in the hospitality industry. After graduating in 2003, she moved to Halifax where she first started working with RCR at Pier 22. After a short period of time, Nadine was moved to the Victory Arms Pub in the Lord Nelson Hotel to work in various roles and was soon after promoted to Assistant Manager of the Pub in 2006. Given her educational background and work experience, along with her bubbly personality & enthusiasm, Nadine is a perfect fit for her current role as RCR Sales Manager.
Catering Coordinator
Sarah began working with RCR in 2000. She started as a banquet server at the Lord Nelson Hotel and quickly moved up the ranks to become a Banquet Captain. She also worked in the Victory Arms Pub at the Hotel as a server before being promoted to Pub Supervisor. Sarah’s strong leadership skills were then put to good use down at the Waterfront Warehouse when she became Assistant Manager of the restaurant. A year and a half later, Sarah’s love of travel took her to New Zealand for three months of touring, working and soaking up the Kiwi culture. Upon her return to Nova Scotia, Sarah was appointed Manager of the Victory Arms Pub. Today, she works in RCR’s Head Office where her extensive knowledge of RCR operations and her truly hospitable personality serves her clients well.
Hollie Quick
Hollie gained a passion for the tourism and hospitality industry during the summers between earning her English degree at St. F.X.U. in Antigonish, Nova Scotia. In addition to working at several tourist information centres, she even spent one summer parading up and down the Halifax waterfront dressed as a pirate promoting boat tours of Halifax Harbour. (Thankfully for her wardrobe, she was eventually promoted from pirate to boat tour guide.) These experiences served her well when after graduation, she joined Holiday Media — a Halifax based publishing company specializing in tourism media. After relocating with her husband to Nova Scotia's South Shore, Hollie became Marketing Coordinator at RCR-owned White Point Beach Resort.
Upon returning to Halifax, Hollie tested the waters in sales and conference planning before finding her way back to her true interest of marketing the hospitality industry. Today, she is happy to be back with the RCR family acting as Marketing Manager.