Taking Flight: Hard work got Wing’n It off the ground, but a little luck along the way helped, too

By Gregory Furgala Any number of catastrophes can upend a new business. Given their high failure rate, restaurants seem vulnerable to even small obstacles. Rising rents, property damage and even just a poorly-timed off-service can tank even the most promising projects. Conversely, sometimes everything just seems to work out. David Deane, president of Wing’n It, […]

Q&A with Chef Jeremy Charles, Raymonds Restaurant and The Merchant Tavern, St. John’s, NL

Education: St. Pius Culinary Institute, Montreal Career path: Professional Fly Tier Years of experience as a chef: 18 What are your earliest memories of cooking? My earliest memories of cooking were working on traditional Newfoundland dishes with my grandmother at her summer house in a small fishing village in Newfoundland called Old Perlican. Also splitting […]