Chef Glenn Wheaton was born and raised in Parrsboro, Nova Scotia. After spending six years creating culinary experiences in several of Halifax’s finest restaurants, including The Halliburton House Inn and The Five Fishermen, his coastal community roots drew him back to his hometown, on the Bay of Fundy.
Glenn’s wife Sue has stood by his side as his career evolved while managing and learning the front house of the restaurant. “Sue has taken great interest and initiative in training our staff and providing a service and dining experience that is unequaled. With her strong background in book keeping, her excellent personality, and her strong work ethic our front house stays on the forefront of what is expected from our diners.”
Over the past couple of years Glenn and Sue have evolved their business from Ghost in the Kitchen Catering. They used their experiences with locals, as well as tourists, to educate themselves on exactly what people were looking for.
After offering weekend excursions at The Destination Gallery in his hometown an elegant 26 seat restaurant was developed to portray his innate understanding of Maritime Cuisine.
In 2008 Bare Bones Bistro was born and quickly garnered province wide attention. Soon realizing that this small 36 seat restaurant just wasn’t filling the demand of the area Wheaton recognized an opportunity in a prime location and created the foundation for the new and improved Bare Bones.
This new space offers 85 seats for dining, 26 seats for the Bare Bones Bistro, and 26 seats for Bare Bones Pizzeria.
With the tides constantly changing the landscape of the area, the demands of our client base have also evolved. Chef Glenn Wheaton and his team pledge to be committed to providing food made with the freshest and most natural ingredients while supporting local farmers and utilizing seasonal ingredients.
“I love to develop unique menus using the abundant fresh seafood, local cheeses, newly picked fruit and vegetables, and wild game found in this beautiful part of Nova Scotia.”
