Newfoundland’s Chef Chris Chafe [INTERVIEW]

Editor’s Note: This article has been updated since its original publication date. (2024)

On my first visit to Newfoundland, I had the pleasure of meeting an up and coming chef, Christ Chafe. He was working at the now defuncted Doctor’s House Inn and Spa. It was an idyllic one-hour drive (take note of the “Beware of Moose Crossing” signs) from St. John’s to Greens Harbour, pop. 530. It was a bedazzling visit with Chef Chris Chafe, the crown jewel of my Newfoundland dining experience.

Between his good looks, charisma, strong work ethic and an abundance of talent, Chafe has certainly been on the fast track. First, he was the youngest executive chef ever hired in St. John’s, as well as a popular Top Chef Canada contender. He went on to score a Silver at the Canadian Culinary Championships Gold Medal Plates, before nestling into the Doctor’s Inn. Chef Chafe is a proud representative of Newfoundland’s rich culinary heritage, albeit with a whimsically, creative approach.

Vu Resto & Bar (2024)

Chef Chris Chafe was born and raised in St. John’s and has worked at many of the city’s top restaurants over the past 16 years, is a regular at many of the provinces food festivals and competitions, multiple medalist at Gold medal plates, presenter at James Beard House NYC, and was selected as a competitor on season 3 of Food networks Top Chef Canada. Chris is now co-owner and executive chef of Vu restaurant and Slainte Whisky, wine, and cocktails both located in St. John’s on Duckworth Street overlooking the historic harbour.

Here is my interview with Chef Chris Chafe while he was at Doctor’s House Inn and Spa. And although this interview was done a decade ago, it is interesting to see how his prediction of where he would like to be in 10 years down the road has become a reality.

How did you get your start?

Once I started as a dishwasher at the age of 16, I was hooked.  A few years later, half-way though my bio-chemistry courses at University, I realized I would be much happier cooking than being a doctor, so I quit school and I’ve never looked back since.

Did you then go to culinary school?

No. I’ve learned mostly from watching other chefs and also I spend endless hours devouring cookbooks. I have a huge collection of them at home, at least a couple hundred.

When did you first become an executive chef?

I was 22 years old. I had been working at Magnum and Steins, in St. John’s, and a couple of people had quit, so I asked the owner to give me a shot, and he went for it. Some people thought I was way too young for the position, but I guess I proved them wrong.

Wasn’t it hard being a kid and taking on so much responsibility?

Not really. I’m quite disciplined and have a strong competitive streak from years of playing sports.

Who was your mentor?

Luckily, I got to apprentice under Chef Antonio Esperanza at Magnum and Steins. He was the first person to give me a chance, regardless of my age.

Anyone special you’d like to cook with?

There are so many great chefs I’d love to work with…Thomas Keller, Charlie Trotter and I actually did have the pleasure of meeting Daniel Boulud.

What was it like being on Top Chef?

It was pretty exciting, especially when I won the $5,000 prize for a doughnut challenge. (Chafe made a marvelous sounding blue-cheese doughnut with a raspberry port sauce and a pecan-pear-butterscotch topping.) However, it was really hard being away from my family, particularly when I had to miss my son, Declan’s, first birthday.

After cooking at Magnum and Steins and other popular restaurants, what is it like working at The Doctor’s House Inn & Spa?

Well, I’ve only been here a few months, but it’s great.  I live in St. John’s, so not only do I commute, but I also have to run back and forth to buy ingredients, which is one of the reasons we make everything from scratch here- from homemade bread to cheese and ice cream. Thankfully, we have some on-site greenhouses where we grow much of our own produce.

Also, it’s been a big change from cooking for about 120 people a night to about a tenth of that. However, that’s about to change, since the dining room was previously open only for guests of the inn, but now anyone can eat here.

If you weren’t a chef what would you do?

I’d probably be playing some sort of professional ball, either soccer or basketball.

Where do you see yourself in 10 years?

Ha! Probably where every chef would like to be– opening my own restaurant.

Well, Chef Chafe, you made it! To learn more about his restaurant visit vustjohns.ca.