Petit Bill’s opened to humble beginnings in April of 2007. Since then, while we’ve seen some great people come & go, we’ve been fortunate enough to find perhaps, the most loyal of staff…so much so, they’re not simply staff, they’re family.
Chef, Glen ‘Skip’ Sansome
Glen moved to Ottawa from Toronto and joined the Petit Bill’s family in October of 2008, bringing a wealth of knowledge and a love of all things Newfoundland and the comforts of ‘down-home’ cooking.
From Corner Brook via Sarnia through Toronto, Skip quickly asserted himself as leader in our kitchen, helping develop the direction of our menu and concept. From Cod au Gratin, Braised Rabbit & Fish & Chips to our Traditional Newfoundland Suppers, his flair to combine simple down-home cooking infused with the loving flair of fine French cooking, our menu is like none other, one that keeps people coming back for more!
Originally from Kemptville, Ontario; our sous chef Dan Carkner began his culinary career in Banff, Alberta where he spent six years learning the craft at Saltlik Steakhouse in a high-end, casual setting. After much growth in cooking fundamentals and leadership skills, Dan left Saltlik and a successful tenure as Sous Chef to further his career in BC’s Okanagan Valley. At Mission Hill Family Estate Winery in West Kelowna, Dan developed an appreciation for the direct connection between local farmers and producers and the dishes he was creating as well as the harmony of well prepared food paired with a fine wine. Dan later emerged with a honed skill set based on Classical French cooking techniques and an artistic flair but realized that a formal education was needed to propel his journey. The next two years were spent training at the Culinary Institute of Canada at Holland College in PEI with an internship at Domaine de Grand Pre Winery in Wolfville, NS. Dan further embraced the East Coast’s rich relationship between food, culture, and the bounty of the sea while working with the Claddagh Oyster House in Charlottetown, PEI. In September of 2013, Dan completed his studies towards accreditation as a Sommelier at Algonquin College.
Rob Graveline has been with the Petit Bill’s family since it’s inception. Bringing the skills and experience working with some of the top chefs in the country on the Canadian Culinary Olympic Team as well as cooking for Canada’s top brass in the Parliament Hill Dining Room, Rob’s inventiveness and attention to detail are part of the glue that holds the kitchen together. Rob is the guy who’s responsible for creating the Lobster Poutine, the single most responsible menu item that helped developed who we are!
Out front, we’ve been blessed to see very little turnover, with many of our servers coming from ‘the hood’. Sarah joined us over 5 years ago, while Erin, Jessica, Laura, Lauren & “Murray” all having been with us for a combined ten years!