With a career that has taken her from Toronto to New York City, British Columbia, and back to Halifax, Moira Murray has built a culinary philosophy rooted in seasonality, sustainability, and craftsmanship. Growing up, she was influenced by her grandmothers and mother before studying at George Brown College. She went on to work at acclaimed restaurants like Splendido, Actinolite, and Michelin-starred Dovetail NYC, refining her skills in fine dining, pasta making, and vegetable-forward cuisine.
After years in leadership roles at luxury resorts and top restaurants, Moira returned to Halifax in 2022, bringing her diverse experience to the local food scene. Her dedication to her craft earned her national recognition as a runner-up on Season 11 of Top Chef Canada. In this Q&A, she shares how Halifax has influenced her culinary style and what she enjoys most about this city.
How has being from Halifax influenced your culinary style and approach to food?
Being from Halifax has had a tremendous impact on my culinary style and approach to food. Professionally, my background is primarily in fine dining, but I find myself leaning more toward unpretentious dishes—the kind of food I’d want to eat when dining out. I believe in focusing on quality, local ingredients, and cooking from the heart. My goal is simplicity in style while delivering bold flavours and a sense of nostalgia. I love incorporating small nods to my childhood, whether through flavour combinations or more literal references.
Are there any local ingredients, traditions, or flavours that inspire your cooking?
I love showcasing local ingredients wherever I can, whether it’s seasonal produce or a preserved wild edible from the summer. Some of my go-to ingredients include sea buckthorn, haskap berries, pineapple weed, sea truffle, and wild rose. And, of course, local seafood—scallops and bluefin tuna are my absolute favourites!
What sets Halifax apart as a food destination?
Halifax has a little bit of everything you could ever want. There are incredible small spots where you can enjoy simple, delicious seafood—there’s just something about getting mussels in stacked stainless steel bowls with a side of rolls and butter that you can’t find anywhere else. At the same time, the city also offers highly elevated dining experiences that showcase Nova Scotia’s finest ingredients, like Mystic in the Queen’s Marque.
How do you see the role of women in Halifax’s food scene evolving?
I was recently speaking with a friend about how impressive it is that many of Halifax’s top food and beverage establishments are run by women—and have been for years. Our little province may be ahead of the curve, or perhaps we’ve all had strong female influences in our lives, like my grandmothers, who pushed us to be leaders in our field. I think many women in the food industry here continue to push their own boundaries, whether within their current spaces or by expanding their businesses.
Do you have any favourite women-led restaurants, cafés, or food businesses in Halifax?
Almost all my favourite places happen to be women-led—totally coincidentally—but I love supporting other women in the industry, so it’s even better. A few of the many incredible spots include Bar Kismet, Field Guide, Ostrich Club, Hopscotch Dinner Club, Fawn Restaurant, and CHKN CHOP.
What excites you most about the future of Halifax’s culinary scene?
I love that diners in Halifax are becoming more adventurous and eager to support local talent while trying new things. It’s also exciting to see both big downtown restaurants and neighbourhood spots thriving and contributing to the city’s evolving food scene.
What was the most significant learning from Top Chef Canada, and how has it impacted the way you work?
The most significant realization for me wasn’t something I necessarily learned, but rather something that truly dawned on me—the impact of work-life balance on the quality of work. I had previously thought of balance only in terms of maintaining energy for when you do show up to work. But I came to understand its deeper role in the creative process, especially with food. True creativity comes from the heart, so you need lived experiences and personal memories to draw from. That realization has fundamentally shaped the way I approach my work.
If any of your Top Chef Canada competitors visited HRM, what’s one must-see place you’d recommend to them and why?
I would have to take them to Peggy’s Cove in late summer, stopping at Shaw’s Landing on the way home for some mussels and a lobster roll. I love the drive out there—you get to see beautiful landscapes and charming houses. It’s one of the simple pleasures of the East Coast, and while it’s a major tourist attraction, it truly is a stunning spot.
