Seadon Shouse

Chef Seadon Shouse is an award-winning chef with more than 15 years of experience in the kitchens of renowned restaurants throughout the United States. He worked from Nantucket Island to Florida before he was tapped by Myriad Restaurant Group to help open the award-winning Proof On Main in Louisville, Kentucky. After five years in Kentucky, he moved to New York where he took over as Chef at Zylo at W Hotel Hoboken. Chef Shouse significantly changed the restaurant before he was lured into the country to take over as Executive Chef of the Relais & Chateaux property, Glenmere Mansion in Chester, NY. During his time as Chef of Glenmere Mansion, Bon Appétit Magazine named it one of the ‘Top 40 Hotels for Food Lovers’.

Chef Seadon Shouse grew up in a small fishing village in rural Nova Scotia, Canada, and made a connection to seafood at a very young age—harvesting wild mussels off the rocks at low tide and fishing for mackerel in front of his house. Learning to work with local ingredients and creating dishes by hand has continued to be of utmost importance to Chef Shouse. He aims to maintain a strong balance of simple, yet bold flavors in all his dishes and create one-of-a-kind culinary experiences.

Most recently Chef Shouse was the Executive Chef of the renowned French seafood brasserie Millesime inside the Carlton Hotel in midtown New York. While at Millesime he had the honor to work with owner and Two Michelin Star Chef Laurent Manrique.

Chef Shouse’s passion for cooking is inspired by honest and sustainable ingredients that transform into delicious dishes and memorable experiences. He is very excited to have re-joined the team at W Hotel to introduce Halifax, a new concept, inspired by his experiences and passions.