RANS x Foodbuy Canada Member Spotlight – Bryce Heron, Thistle Hospitality
Bryce Heron is the Corporate Chef of Thistle Hospitality, a dynamic group of venues in Nova Scotia that includes Founders House Dining and Drinks, The Whiskey Teller, Junction 16, The Barn at Fort View Golf Course, and on- and off-site catering for weddings and special events. All the properties are located within a short drive of Annapolis Royal and together offer an impressive variety of cuisines from Italian Canadian at Junction 16 to wood-fired BBQ at The Whiskey Teller and modern maritime fare at Founders House. Thistle Hospitality became a member of the Restaurant Association of Nova Scotia (RANS) this past spring, and Bryce was honoured to attend the Savour show in Halifax shortly after joining.
Bryce’s culinary journey began not from a lifelong plan, but from curiosity and opportunity. Unsure of what career path to take after high school, he decided to give cooking a try instead of heading to university. A family friend, then sous chef at JUMP in Toronto, invited him to spend a day in the kitchen. That day’s work stretching from prep through dinner service was enough to hook him for good. Now, nearly 20 years later, Bryce’s passion lies not just in cooking, but in developing new talent and helping experienced team members reach their next professional milestones.
In an industry that is constantly shifting, Bryce remains motivated by the challenge of delivering value for money despite rising food and labour costs. It’s a constant balancing act, but one that keeps him engaged and focused on creativity and efficiency. Foodbuy has helped support that balance since the early days of Thistle Hospitality. As the company has grown, Bryce says one of the biggest benefits beyond the rebate program has been access to savings on paper products and consumables such as tin foil and cling wrap. “It’s great to be saving money on these things because while they are essential to the restaurant business, they don’t actively help generate revenue,” he explains. “Cutting costs in these areas allows us to redirect those savings toward keeping our staff employed.”
Like many chefs, Bryce has faced moments of self-doubt, particularly early in his career when he struggled with imposter syndrome. The idea of creating a truly “unique” dish seemed elusive until he learned to take inspiration from the broader culinary world and filter it through his own lens. By grounding his creations in what’s available locally and infusing them with his personal cooking style, he’s been able to craft dishes that are a distinctive expression of Annapolis and Nova Scotia.
Giving back to the community is also important to Bryce and the Thistle Hospitality team. They regularly participate in Burger Wars, an Annapolis Valley-wide competition that raises funds for Campaign for Kids, which supports children in financial need in Kings County, Nova Scotia.
When asked what the culinary industry has taught him, Bryce doesn’t hesitate: never give up, never surrender. Challenges from supply chain disruptions to kitchen mishaps are part of the job, but a chef’s role is to find solutions, ensuring guests still have a memorable experience. “The guest is depending on us,” he says. “We can’t let setbacks define the outcome.”
The best piece of advice he’s ever received, and shares with his own team, is to be kind to yourself, especially in service. Mistakes happen, but every plate is an opportunity to get it right. Dwelling on the past doesn’t help; moving forward does.
Looking ahead, Bryce is excited by the growing trend of restaurants entering the retail market. From frozen pizzas by Trattoria Veso at Pete’s in Bedford to Jason Lynch’s line of sauces sold at Noggin’s, he sees this as an important way to extend the restaurant experience into people’s homes. As dining out becomes increasingly expensive, offering high-quality retail products allows guests to enjoy a taste of their favourite restaurants without leaving the house direction Bryce believes will become even more prominent in the years to come.