Andrew Dale

A graduate of Holland College’s Culinary Arts program, Andrew has built his career in respected kitchens across the province, most notably serving as Executive Chef at JAG Hotel in St. John’s. His experience in high-volume, high-standard culinary environments shaped a leadership style grounded in consistency, mentorship, and an unwavering commitment to quality.

Since joining the Boomstick team, Chef Dale has taken full ownership of the kitchen, elevating its structure, standards, and culinary direction. Under his leadership, the restaurant has sharpened its identity to better reflect the service excellence and guest experience 55 West Street is known for. He has refined systems, strengthened the brigade, mentored emerging cooks, and implemented a culture of pride, precision, and professionalism behind the line.

Chef Dale’s culinary philosophy is rooted in fresh, locally sourced ingredients and a deep respect for the flavors of Newfoundland and Labrador. His menus celebrate regional products, seasonality, and thoughtful technique - delivering dishes that feel both elevated and authentically connected to place. Guests experience food that is intentional, balanced, and reflective of the land and sea that surround Corner Brook.