OWNER/ HEAD CHEF
Born in northern New Brunswick,
Chef Sebastien Milot fell in love with the culinary field while baking bread with his mother and barbequing with his father.
He attended Whilbrod Bherer in Quebec city where he completed his culinary management course with honors.
Post graduation, Chef Milot traveled to Lyons, France to complete an internship at Hotel Le Congres where he was able to implement and practice his culinary skills.
Chef Milot has worked at various establishments, from his hometown near Cambellton, NB, to Toronto, where he lived and worked for 13 years. This gave him a vast range of experience in various types of cuisine.
His diverse portfolio includes chef experience at Le Paradis French Bistro,
Il Fornello Italian Eatery, Rattlesnake Point Golf Course, Rude Native and the Port Credit Yacht Club among others.
With a variety of experiences under his professional belt, Chef Milot felt ready to pursue new experiences and made the decision to move back to the east coast.
Hannah Rhyno-Milot - OWNER/MANAGER
Yarmouth has always been home to Hannah Rhyno-Milot. She grew up watching her parents' entrepreneurial spirit. It was in her family's coffee shop " Joshuas Fine Coffee & Ice Cream" that Hannah first experienced the hospitality industry, catering to tourists and locals.
She went on to attend a two year program in Hotel Restaurant Management. Post graduation Hannah worked as a server at Doolys, and after two years was promoted to manager, which she did for three years.
Hannah moved on to become office manager at R.C. Communications, and enjoyed her time there for 15 years.
However her love of the hospitality industry never died and she is now happy to work with her husband Sebastien, offering wonderful food and service to their guests. She loves sourcing out new recipes and menu ideas, and working with Sebastien to fine tune the flavor and presentation of their offerings.
Together, in 2012, they started a catering business, " Sebastien's Gourmet & Catering" and both continued working their day jobs while they built the business for 5 years. In 2017 they decided to take the leap and quit their day jobs, and they purchased a food truck, developed the "Gaia" concept and menu, and opened for business!
Fast forward a few months, and in the winter of 2018 they decided once again to take a chance, and expanded to a full service restaurant.