Chef Mathias Probst
Chef Mathias Probst is originally from Brazil where he studied Culinary Management at the top-rated Centro Universitário Senac and worked in São Paulo under the former Executive Chef of the famous Maxim’s in Paris. Immigrating to Canada in 2014, he made Halifax his new home. He worked closely with Chef Michael Dolente at The Carleton to present unique and balanced menus full of locally sourced ingredients using his knowledge of old and new techniques.
Stepping up to lead The Carleton kitchen in 2020, Chef Mathias and his team continue to create new taste sensations as well as old favourites, combining first-hand experience with a multitude of cuisines and cultures and a love of local.
Sous Chef Dustin Crooks
Dustin Crooks is a young, ambitious chef, born, raised in and inspired by Nova Scotia.
His culinary training began at NSCC’s Culinary Management program, where he was a bronze medalist in the Nova Scotia Skills Culinary Competition. Dustin interned for six months at Nantucket’s AAA 5-Diamond restaurant Topper’s, before returning to make a name for himself in his home province. He has been a member of our team at The Carleton for the last 2 years, and has quickly moved up the ranks to Sous Chef. His precise execution and constant pursuit of knowledge has made him a dynamic member of The Carleton kitchen.