About Redwater Charlottetown
Redwater Rustic Grille is centrally located in downtown Charlottetown, inside the lobby of The Holman Grand Hotel. The market-driven menu unites East Coast seafood and produce with premier AAA Angus beef, making for unique signature dishes and innovative creations.
Our dining room features cherrywood and fossilized coral complimented by soft lighting to create an ambiance of casual refinement. A spanning window view allows for people watching as crowds bustle along Grafton Street and attend events at the neighboring ConfederationCentre of the Arts. Together, the rustic-chic decor of the restaurant and the high quality of our food combine to provide one of the city’s hottest dining destinations.
Redwater’s wine menu features over 120 labels, providing a diverse worldly selection as well as Prince Edward Island’s best. Wine connoisseurs can choose the perfect option to pair with the chef’s menu of flavourful dishes which change seasonally to reflect market availability. The servers are warmly professional: their enthusiasm for great food and wine nothing short of contagious. At Redwater Rustic Grille, our goal is to provide a memorable dining experience of value to our guests.
About Our Head Chef
Chicago-born Hoang Nguyen comes from a family that takes cooking seriously. He first entered the culinary industry in 2009 as a busser and prep cook in his uncle’s Vietnamese restaurant, Hue Palace. Hoang credits his mother for teaching him the value of relentless work ethic. In 2014 she brought him into the fold as a third-generation employee at J & L Catering Co., one of the largest catering companies in Chicago. But first, she made him practice skinning and cutting fruit at home, insisting on nothing less than perfection.
Hoang’s interest in the culinary arts broadened further after moving to New Brunswick in 2015. He worked as a grill cook at Maple Leaf Queen’s Buffet, endeavoring to expand other people’s appreciation of various tastes and flavours with a meticulous execution of bold recipes and expert presentation.
Hoang and his wife Emelie moved to Prince Edward Island in 2016 so he could study at the Culinary Institute of Canada. He completed his internship at Redwater Rustic Grille under Executive Chef Leslie Flynn, and quickly earned his Red Seal. Hoang’s innate creative flair, keen attention to detail, and expert mentoring abilities quickly became invaluable at Redwater. In January 2020, Hoang was promoted to Head Chef.
“Throughout my internship Chef Leslie always made sure I had a chance to learn all of the stations. He set me up to succeed. I like that kind of kitchen atmosphere. I would like to keep that going to better prepare the younger generation of cooks and chefs.
“I’ve adopted Sir Richard Branson’s motto of training people well enough so they can leave and treating them well enough so they don’t want to. The culinary industry has a high turnover rate. It is nice to see a strong staff in our kitchens long term. We do that by building solid foundation with employees and instilling a real sense of pride in the exceptional level of quality that the guests of Redwater rely on.”
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