Chef Colin O'neill

I’m a Red Seal Executive Chef based in Newfoundland and the Executive Chef of The Stone Ducky in Bay Bulls. My cooking is rooted in community, seasonality, and bold flavour — blending the traditions of Newfoundland with refined Italian technique.

Food has always been central to my life: fish fries in the shed, Sunday dinners with the door open, and meals that brought people together without ceremony. That foundation shaped how I cook today — honest, ingredient-driven food that feels both comforting and elevated.

Alongside my restaurant work, I founded The Cove Pasta Company, where I produce small-batch, bronze-die extruded fresh pasta. I’m deeply focused on craftsmanship, sourcing, and creating experiences that feel personal, thoughtful, and memorable.

Whether I’m cooking an intimate private dinner or a large celebration, my goal is simple: create food that tells a story and makes people feel at home — wherever the table is set.