Award winning Chef Shaun Zwarun leads the DesBarres Manor Inn culinary team, bringing a unique East Coast flair to contemporary Canadian cuisine.  From The Chronicle Herald to Occasions Magazine, his distinctive approach has been recognized by food and travel writers for memorable tasting menus that combine fresh seasonal tastes with artistic presentation.

A native of Glace Bay, Nova Scotia, Chef Zwarun’s casual, yet elegant approach to food creates innovative recipes as diverse as warm Chedabucto Bay lobster and wild mushroom strudel with a vanilla and fennel vinaigrette to caramelized scallops with a Screech truffle sauce and a warm vegetable slaw.  Chef Zwarun creates inspired menus that bring together the best of local Nova Scotian produce, fish and game.

Working with an extensive network of local food suppliers, Chef Zwarun introduces diners to a wide range of local specialties such as Aspy Bay oysters, wild honey and lobster mushrooms, fiddleheads, partridgeberries and redfish.  Whenever possible, organic and wild ingredients are used in recipes, reflecting Chef Zwarun’s commitment to fresh and light cuisine.  The Chef’s gardens on the Manor’s beautifully landscaped grounds provide fresh inspiration to the kitchen on a daily basis.

Trained under distinguished European and Canadian chefs, Chef Zwarun held successive executive and managing chef positions at resorts, major hotels and leading institutions across Atlantic Canada prior to joining DesBarres Manor in the spring of 2005.  

Chef Zwarun’s focus on perfection has resulted in his being awarded a gold medal at the Atlantic Canadian hospitality trade show, in addition to other medals for his achievements in the kitchen.  His exemplary commitment to his profession has included publishing recipes in leading trade journals and teaching culinary arts to new generations of chefs.