Red Water

Executive Chef Thomas Carey

Chef Thomas Carey's culinary journey has landed him in many coutries and provided him with the opportunity to work with some great talent in the culinary industry. Hailing from Cape Breton, Nova Scotia, he took part in a culinary trades program at Memorial High School where his passion for culinary began. Soon after, he attended the culinary program at Nova Scotia Community College to further his culinary skills. Thomas then worked his way into some great kitchens including the Spring restaurant in Stockholm, and Rick Tramonto's "True" in Chicago.

He has recently made Charlottetown, Prince Edward Island his new home, as the Chef of the city's newest casual upscale restaurant, Redwater Rustic Grille. Since expanding the horizons of the Redwater Rustic Grille from Calgary to the Maritimes, we are also looking forward to the successful addition of another location in Halifax, Nova Scotia in the near future.

Our Venue

Redwater Rustic Grille in downtown Charlottetown PEI is the city’s newest casual upscale dining experience. Redwater Rustic Grille’s market driven menu is a fresh interpretation of contemporary West Coast Cuisine with signature dishes and innovative creations. Our goal is to provide a memorable dining experience and to offer an experience that is of value to our guests. Servers are warmly professional and their enthusiasm for great food and wine is infectious.

The restaurant’s décor and design complement the vibrancy and freshness of the food making Redwater’s beautifully illuminated space one of the city’s hottest dining destinations. Burnished cherry wood, fossiled coral and soft lighting create an ambiance of casual refinement. A wide open window view of the trendy Grafton Street allows people watching as crowds bustle around events at Confederation Centre.

A favorite destination for wine-lovers and foodies alike, Redwater Charlottetown’s wine menu features over 120 labels. Showcasing a diverse worldly selection of the islands best, as well as wines brought in exclusively for us. The large selection of wine complements the chef’s menu of robust dishes that change seasonally to reflect market availability.

We take great pride in training and development of our staff. We offer them opportunities to develop their skills and knowledge by attending wine tastings, research seminars and frequent field trips to vineyards in the Okanagan and California. We also boast collaboration with the International Sommelier Guild, currently having students from all of the Vintage group restaurants enrolled in the Sommelier Programme.