Raised in Nova Scotia, Chef Joel Gray developed a lifelong passion for hospitality. He always finds joy in welcoming and providing a warm experience for others.

After a few years working in "traditional" restaurants, he and his now-wife Hannah Harradine started their first pop-up series called Sumac & Salt in 2019. They also acquired the property where the restaurant is currently located in the same year. Eventually, they decided to literally open their home for diners and so, Down Home Restaurant was born.

It is not merely a restaurant but also a farm project that provides Chef Gray with a big portion of his ingredients.

His love of the kitchen and gardening shows when visitors are first welcomed in the farm. Here, they share a few bites and while being introduced to the surroundings and the wonderful products from which they came from.

They prioritize sourcing from local suppliers whenever ingredients can’t be produced on their own property, while continually working to minimize waste wherever possible.

As proof of their hard work and laudable ethos, the restaurant has been named as a Michelin recommendation as well as a certified FeastON member.

In this episode, Chef Gray talked about vegetables' varying flavours at different times, chef traumas, the transactional nature of the hospitality industry and more.

Don't miss these Stoveside Stories - and bon appetit!