Red Water

Executive Chef Jane Crawford

Canadian born Executive Chef Jane Crawford cultivated her passion for the culinary world from a very early age. Jane studied and graduated from several Culinary Arts programs worldwide including the U.S.A., Italy and France.

Over the years Jane has worked under many influencial leaders and her mentor Master Chef Rene Berard, who helped shape her culinary style and depth of knowledge. Her philosophy and style reflect local, simple, rustic cuisine, allowing the true natural product to showcase itself. Having worked and lived in cities around the world such as Florence Italy, New Orleans U.S.A. and La Cadiere D'Azur, France, Jane has made Prince Eward Island and the city of Charlottetown home. Jane joins the Red Water Rustic Grille with great devotion and passion!

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.