Meet the Chef

Alan Crosby has been the Executive Chef at White Point Beach Resort for three years. As a proud native of Liverpool, Nova Scotia, his life thus far has been a true Canadian culinary adventure with experience in kitchens from one coast to the other…

After obtaining a Bachelor of Arts degree in English and Theatre from Mount Allison University (and a brief stint as a professional tennis instructor) Alan realized that his real creative passions were actually in the culinary arts. Alan enrolled at the Culinary Institute of Canada and there, he decided that he wanted to pursue a career as a chef. His first kitchen was in the Church Restaurant in Stratford Ontario. With 150 to 200 dinner guests each evening, it was a challenge to say the least. There were 20 cooks on the line each evening and Alan says that seeing it all come together made it "an inspiring place to work." From there, he continued his westbound journey and ended up in British Columbia at Hotel Vancouver where he had the opportunity to work under acclaimed chefs Robert LeCrom and Jerimiah Tower whom he assisted with the opening of 900 West, the hotel’s flagship dining and lounge operation.

With these rich experiences under his belt, Alan returned home to Nova Scotia in 1997 where he took on a position as Executive Chef at the Delta Barrington Hotel in Halifax. His journey finally came full-circle back to his hometown of Liverpool, Nova Scotia with his wife and his young son. "There are so many nice things about living in Nova Scotia; the pace of life, the quality of life, the friendliness of the people around the province. We have a son now and my wife Jacqueline and I are delighted to be able to raise him in this environment."

So what philosophy does Alan bring to the White Point kitchen? "Be true to your ingredients. Some cooks can get carried away by taking a beautiful chicken breast and then stuffing it with all sorts of different ingredients to the point where you don’t even notice the chicken anymore. I prefer to start with good products and bring out the best in them, minimizing their impact on other parts of the meal. When you’ve got great ingredients, be true to them."