Beth Muise grew up in Sydney River, Nova Scotia. Her education began at The Culinary Institute of Canada at Holland College in Prince Edward Island from 2001-2003. She also attended Cape Breton University for a Hospitality Management Course for two years and is Red Seal certified with a combined 10 years’ experience in the culinary industry. Her expertise began in Newfoundland where she mastered both the traditional and modern fair. Muise later moved to Toronto to test her skills in the big city. She quickly rose to the challenge and earned the position of Sous Chef. She returned to Nova Scotia for the position of Sous Chef at The Press Gang and for the past four years has worked her way into the Head Chef position.
“My goal with The Press Gang is to develop and combine local food in new and unique ways appeasable to all those who are looking for fresh quality food.”
- Beth Muise, Head Chef for The Press Gang Restaurant & Oyster Bar