"When I turned 11 or 12 my parents said, 'You know what, you can cook your own meals.' I was tripping in the kitchen and falling over sauces and dishes, but you learn your way." Luther Shavers' early lessons in food kickstarted a steady stream of them, taking early inspiration from his father's natural talents before enrolling at the Culinary Institute of Canada in PEI, which led him to work with major influence/mentor, chef Gordon Bailey.
The Dartmouth native's culinary adventures then took him to kitchens---and all spectrums of cuisine---in Bermuda, the Philippines and Germany, Halifax's Bonne Cuisine, Seven, RCR Catering and now, Uptown Catering and the small-but-mighty Untitled Eats, where his creations are "accessible, well-focused on pristine flavours...clear, concise cuisine.
"It's the closest thing to being god. You're taking raw ingredients and changing the properties of them, its just incredibly creative," says Shave. "It's a labour or love. And you get back what you put into it. If you put 1,000 percent into it, you'll get 1,000 percent."