Brendan Naven is committed to adding culinary excitement to the ever-growing food scene in Hamilton. Born and raised on the East Mountain, you can now find him at the Aberdeen Tavern, as Chef de Cuisine.
How long have you been working in the culinary industry?
For the better part of a decade! I’ve worked alongside leading chefs in the region, and was executive sous chef at Langdon Hall, as well as the Red Stone Winery in Beamsville.
What are you most excited about working at Aberdeen Tavern?
Working with Executive Chef Matt Beasley, we’re continuing to set a benchmark of quality driven dining in a comfortable service focused setting. And we’re excited about adding to the incredible, ever-growing, restaurant scene here in Hamilton.
What’s your favourite dish on the menu right now?
I like the Seafood Cioppino, it’s a stew with black tiger shrimp, mussels, squid, fingerling potatoes, leeks, sweet peas, pickled onions, buttermilk and onion biscuits. It’s delicious!
Visit The Aderdeen Tavern