Chef Bio

Colin Sifton
Executive Chef
Hilton Saint John/Saint John Trade & Convention Centre

A home-grown talent, Chef Sifton was born in Fredericton, and attended Rothesay Collegiate outside of Saint John before heading to the nation’s capital to study Hotel & Restaurant Management at Algonquin College in Ottawa.

After graduation Colin settled in Kananaskis, Alberta where he honed his front of the house skills as a server while planning his path to the kitchen to fulfill his lifelong passion of becoming a chef.  Returning to New Brunswick in 1993 he began his culinary journey as a chef at the Lord Beaverbrook in Fredericton.  Upon completion of his formal training in Culinary Management at Algonquin College, Colin returned to Alberta joining the culinary team at the Chateau Lake Louise where he spent 1 ½ years

Heading even further west, Colin spent a year working with Ogdan Entertainment providing cuisine for GM Place in Vancouver.  Then joining the Queen Charlotte Lodge, a seasonal executive fishing resort in the Queen Charlotte Islands as Executive Chef, Colin enjoyed this unique experience for two seasons before heading back to the East Coast. 

As Executive Chef of RCR Catering & the Lord Nelson Hotel in Halifax, Chef Sifton oversaw the cuisine for the hotel as well as off-site catering for up to 3000 including such high profile events as official caterers for Tall Ships 2000.  In 2002 he joined Casino Nova Scotia where he was responsible for multiple restaurants and the design and implementation of new menus.  During his tenure at the casino’s 44 North, the restaurant received its highest guest satisfaction rate.

In September 2006 Colin took over the stoves at the Hilton Saint John/Saint John Trade & Convention Centre as Executive Chef.  Delighted to be back in New Brunswick, Chef Sifton is quickly making a name for himself in the Saint John culinary scene.  A proud New Brunswicker, he has launched a regional menu concept, showcasing the best of what is available in the province, from locally farm raised salmon to a maple bound dessert menu.  This menu has landed him appearances on Rogers Daytime Television, CBC Radio One, and an honourable mention at Hilton Worldwide’s Diamond Chef Competition.  Colin is becoming the chef to watch in Saint John as he brings passion, creativity and national experience to the table and to raising the culinary bar at the Hilton Saint John/Saint John Trade & Convention Centre.