Chef Spotlight: Executive Chef Seadon Shouse of HALIFAX in Hoboken

Halifax at the W Hoboken is a new creative collaboration between Executive Chef Seadon Shouse, a Nova Scotia native, and owner Michael Barry (co-owner of Ironstate Development and partner in ownership of The Standard East Village with Andre Balazs). Halifax places sustainability at the forefront, highlighting underutilized, Marine Stewardship Council Certified fish and locally-sourced meat, produce and dairy.

Chef Shouse was Executive Chef at Millesime, and at Glenmere Mansion in Chester, NY, named one of the 'Top 40 Hotels for Food Lovers' by Bon Appétit Magazine during his tenure there. He pours his identity into every dish at Halifax, starting with the warm, house baked Parker House rolls, served with butter topped with sea salt that he personally harvested from the Atlantic Ocean. The perfect meal at the restaurant consists of Clam Chowder as an appetizer (freshly shucked clam, potato, topped with shaved Kentucky double smoked ham and house made rye oyster crackers), NJ Lamb Ragout for a main (lamb from owner Michael Barry's father's farm, ricotta cavatelli, tomato confit, and chanterelles), and a dessert from Pastry Chef Stuart Marx (Fromagerie, Avenue) to finish. And every table is treated to Chef Shouse's house-made vermouth as a gift at the end of the meal.

Broadwayworld.com had the opportunity to interview Executive Chef Seadon Shouse about his career and Halifax.

What was your earliest interest in cooking?

I cooked during my whole childhood. Both my parents were very health conscious and therefore we ground our own wheat to make homemade bread, pancakes, cookies, etc. I grew up next to the ocean and my sister and I would gather fresh mussels off the rocks and also in season we would collect would blueberries and cranberries from our property to make pies & jams.

Who were some of your career mentors?

One of my first career mentors was Denise Simmons. She was the chef of the first restaurant that I worked at in Lynchburg Virginia. She encouraged me to pursue cooking as a career.

What culinary styles have influenced your career?

I had the fortune to work under Jean Charles Berruet of the Chanticleer Inn on Nantucket Island, early in my career so classical French cooking was engrained in me from early on, but I feel my food is influenced by my childhood growing up in Nova Scotia, Classical French and Italian.

What do you consider the most distinguishing features of your work as a chef?

I feel my cuisine is unique because of my love of curing and smoking techniques. In particular my maple cured and smoked salmon and smoked mussels I feel are unique.

What is your favorite meal?

My favorite meal to eat when I am off is traditional sushi. It is completely different than what I cook, but I like the simplicity and clean freshness of traditional sushi.

Tell me a little bit about your restaurant for our readers.

Halifax cuisine is North Eastern Farm and Coastal cuisine with an emphasis on sustainable products sourced locally.

Halifax is located at the W Hoboken, 225 River Street, 1st Floor, Hoboken, New Jersey 07030. Enjoy their delightful menu and excellent beverage program along with the restaurant's stunning riverside view of New York City. Al fresco dining is also available. Call 201.253.2500 or visit their web site at http://halifaxhoboken.com/.

Photo Credit: Courtesy of Seadon Shouse

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