Chinched Bistro specializes in hand crafted Contemporary Bistro Cuisine. Our dishes are created with locally sourced, seasonal ingredients and regional flavours.
Using traditional methods as inspiration Chef/Owners Shaun Hussey and Michelle LeBlanc along with their amazing team create a unique menu and “gourmet casual” dining experience.
Chinched Bistro focuses on making use of and promoting any and all things local. Recently Chinched was awarded Best Integration and Promotion of Local Agriculture by the Newfoundland and Labrador Department of Forestry and Agriculture. Chinched has also worked with numerous local charities and causes within the St. John’s community such as, ‘Hot Soup Cool Jazz’ in support of the Jimmy Pratt Memorial Soup Kitchen, ‘The Seal Dinner’ in support of the Sealers Memorial in Elliston, ‘Blind Date with a Star’ in support of the Learning Disability Association of NL, ‘The Cooking for Life Program’ at Daffodil Place and many others.
Chinched Bistro Pastry Chef/Owner Michelle LeBlanc is a native of Cape Breton Island. Since her 2002 graduation from the Culinary Institute of Canada on PEI, LeBlanc’s career has involved island hopping. She spent five years working as Sous Chef for Chef Peter Wallace at Oran Mor on Nantucket Island, Ma. While there, she partipated in “A Nantucket Christmas” at the James Beard House in New York City.
September 2008 found LeBlanc on another Island, having made the move to Fogo Island, Newfoundland with her husband Chef Shaun Hussey. As Consulting Chef for the Shorefast Foundation LeBlanc worked on a variety of projects aiming to place Newfoundland Cuisine on the world map. She helped the Shorefast Foundation open the award-winning growlers ice cream shop, specializing in handcrafted ice cream showcasing regional Newfoundland flavours.
Persuing their dream,in August 2010 LeBlanc and Hussey embarked on a new adventureand opened their own restaurant, Chinched Bistro in St. John’s, NL. At Chinched Bistro Chef LeBlanc showcases her flavours on the dessert menu, marrying comfort style concepts with unexpected flavours.
When not in the kitchen cooking up something sweet LeBlanc spends a great deal of time volunteering with the Restaurant Association of Newfoundland and Labrador. Having been a board member for three years and currently RANL’s president, LeBlanc has been involved in the planning of many events for the local culinary community.
In May 2012 Chef LeBlanc was part of a team of all women Chefs who headed to New York City, NY to represent Newfoundland & Labrador at the James Beard House. Her work through RANL and at her own restaurant has been instrumental in creating and promoting Newfoundland as a culinary destination.
In October of 2013 Michelle returned to Fogo Island to participate in the “Chef’s on the Edge Dinner” promoting locally sourced and harvested ingredients in her dessert selection. Michelle along with her husband, Shaun Hussey accepted the award for the“Best Integration and Promotion of Newfoundland Agriculture” by the Forestry and Agrifoods Agency of the Newfoundland and Labrador Government which was awarded to Chinched Bistro.
After graduating with honours from The Culinary Institute of Canada in 2002, Chef Shaun Hussey worked at various restaurants in Bolton Landing, New York, Nantucket, Massachusetts, and St. Martin, Dutch West Indies before finding a comfortable niche with a young Chef named Michael LaScola.
LaScola owns and operates Nantucket’s American Seasons. During the four and a half years as Chef de Cuisine of American Seasons, Hussey was fortunate enough to be involved in The Paton Dinner, a ten course dinner to benefit The Boy’s and Girl’s Club of Nashville, Tennessee, “A Taste of New England” James Beard Dinner in New York City, New York, and numerous wine dinner’s including such small production wineries as Stag’s Leap, Paul Hobbs, Faila, Turley, and PAX.
In September 2008 Hussey returned back to his native Newfoundland and assumed the position as Chef of Nicole’s Café located in Joe Batt’s Arm, Fogo Island. This up and coming establishment received a four star review from Telegram Food writer Karl Wells which placed Nicole’s Café on the Top Ten Newfoundland Restaurants of 2008.
August of 2010 marked a highlight in Hussey’s career as he and wife, Michelle LeBlanc, open Chinched Bistro, a place where both Michelle and Hussey could showcase their passion for Newfoundland culture, food and preservation of old ways. Chef Hussey’s skill with “nose to tail” cooking is showcased daily in the preparation of the Charcuterie at Chinched Bistro.
Since opening Chinched, Hussey has been largely involved in the culinary community in St. John’s taking part in such events as Gold Metal Plates, Hot Soup Cool Jazz, “Cooking for Life” at Daffodil Place and The Sealers Memorial Seal of Approval Dinner. Shaun is also very involved in provincial food festivals and has participated in The Gathering in Burlington, Roots, Rants and Roars in Elliston, the Seafood, Stages and Songs Festival in Bay Roberts, Chef’s on the Edge Dinner on Fogo Island and the From This Rock Culinary Road Show where Chinched was awarded “Best Integration and Promotion of Newfoundland Agriculture” by the Forestry and Agrifoods Agency of the Newfoundland and Labrador Government.
In 2013 Chef Hussey and his team took home the Gold at the St. John’s Gold Medal Plates Competition and then went on to represent Newfoundland in Kelowna at the Canadian Culinary Championships.
In April of 2014 Karl Wells of the St. John’s Telegram awarded Shaun and Chinched Bistro a 4 star review.