Junction Sixteen

Our Menus

Lunch &
Dinner
Vegan
Appy Hour
Kids
Drinks

Our Hours

Tuesday 11:30am – 9:00pm
Wednesday 11:30am – 9:00pm
Thursday 11:30am – 9:00pm
Friday 11:30am – 9:00pm
Saturday 11:30am – 9:00pm
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 Chefs.

meet the rest of our team

Sam Coady

Sam Coady

Chef de Cuisine

Chris Pyne

Chris Pyne

Corporate Chef

Our Events

Join us at Junction Sixteen for live music, special events, and other bookings in our calendar.

Benjamin Bridge Special Pop-up

July 28th

We are teaming up with Benjamin Bridge for a special pop-up wine menu at Junction Sixteen!

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Lightfoot & Wolfville Special Pop-up

June 24th

We are teaming up with Lightfoot & Wolfville for a special pop-up wine menu at Junction Sixteen!

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Come and Enjoy Appy Hour

Join us for Appy Hour every day from 2:00pm - 4:00pm

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Tunes on the Tracks

Join us for Tunes on the Tracks!

Live music on select Thursdays, 6:30pm - 8:30pm, no reservation necessary.

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Sam Coady

Chef de Cuisine

Born and raised in Nova Scotia, Sam Coady’s roots run deep in this province; fostering an ineffable sense of place that is reflected throughout his cooking. 

His mother, a career server and talented home cook, provided an early glimpse into restaurant life. This proved to be a formative experience that would impress upon him a sense of belonging in the hospitality industry. After high school, Sam wasted no time moving to Toronto where he promptly found himself in the dish-pit of a high-volume restaurant in the city’s bustling financial district. The high energy and fast pace of the kitchen captivated him, and would serve as the trailhead of his culinary path.

Having had a colourful career, he cites many talented chefs as personal mentors. The most influential of those being Chef Darryl Davey who provided him the creative freedom necessary to truly develop as a cook, as well as being an exemplary role model. Sam’s a graduate of Toronto’s George Brown College – and has earned a Red-Seal certification for his respective trade.

In 2021 he and his family returned to Nova Scotia, this time settling in the picturesque Annapolis Valley where he assumed the role of Sous-chef at Founders House under Executive Chef Chris Pyne. Now as Chef-de-Cuisine of Junction 16 – Sam’s wish is for the guest to form an emotive bond to our corner of the world, through inspired yet accessible cuisine – with the hope that you come away with the same comforting sense of place that keeps him rooted.

A lover of wild things and places; when not in the kitchen, you’ll find him outside. Hunting, fishing and foraging.

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.