Junction Sixteen

Our Menus

Our Hours

Tuesday 4pm – 8pm
Wednesday 4pm – 8pm
Thursday 4pm – 8pm
Friday 4pm – 8pm
Saturday 4pm – 8pm
Sunday Closed
Monday Closed

Meet

Our Team

Our team of seasoned professionals look forward to bringing a new experience to Bridgetown, NS! We look forward to introducing you to many of new and familiar faces soon. But in the meantime meet our Chef.

Chris Pyne

Chris Pyne

Corporate Chef

Our Events

Chris Pyne

Corporate Chef

It all started when Chris was fourteen standing behind the line for the first time working for the family business…he knew he was going to be a chef one day and has never looked back since.

His apprenticeship and first taste of fine dining started at one of the top restaurants in Calgary, AB – Rush Restaurant. Becoming part of a professional brigade, Chris was the youngest cook on the team and the restaurant had just been awarded best fine dining establishment in the city. It was here that he learned the importance of seasonality, quality and how to respect ingredients and food.

That was followed with three more years in Calgary, working for Chef Michael Noble at NOtaBLE, under Chef Justin Labossiere who mentored Chris as he graduated from the culinary program at S.A.I.T and achieved his Journeyman and Red Seal certification…all by the age of 21.

Working in the United Kingdom brought him the experience of working for one and two Michelin star Chefs Anthony Demetre and Marcus Wareing in London. Following family roots, he accepted a job in Wales at Restaurant James Sommerin and quickly became the senior Chef De Partie. While there, the team earned a coveted Michelin star for the restaurants’ first time and were also awarded restaurant of the year. Back home in Canada Chris put his own stamp on casual fine dining at Michael and Marion’s in Ontario.

Chris says “With family ties here in Nova Scotia, coming to Founders House was like coming home.” With the birth of Thistle Hospitality Group, Chris now puts his spin on a variety of cuisines here in Annapolis County.