About
People
A Passion That Inspires Us
Sal Howell, Founder and Proprietor
British‑born and educated on both sides of the Atlantic, Sal holds a Fine Arts degree from Mount Allison University. Her artistic sensibility and passion for extraordinary local food have shaped her work as both an artist and restaurateur.
She has been recognized nationally and internationally for her leadership in sustainability and her contributions to Canadian cuisine. Her honours include Independent Restaurateur of the Year (Food Service & Hospitality Pinnacle Awards, 2009), Best Restaurateur (Terroir Symposium, 2014), the Leader of Sustainability Award (City of Calgary, 2010), Earth Day Canada’s Hometown Hero Award (2016), the Laurie Masterson Award from Women Chefs and Restaurateurs (2016), and YWCA’s She Who Dares Award (2017).
River Café has earned numerous accolades, including placement on Canada’s 100 Best Restaurants, multiple Best Overall Restaurant awards from Avenue Magazine and Where Magazine, the Ocean Wise Sustainable Seafood Award, and inclusion in the international publication 1001 Restaurants You Must Experience Before You Die.
“We make very deliberate choices about how we source local ingredients, and champion producers who care for the land as a renewable resource. We also make very conscious decisions on how we operate. We have created practices to address our source and use of energy and resources, and how we dispose of waste and unwanted materials.” - Sal Howell
Bruce Soley, Sommelier and Cellar Manager
Vanessa Stephan, General Manager
Kristen Livingston, Executive Chef
Leading the talented kitchen is Executive Chef Kristen Livingston, a passionate advocate for sustainability and a champion of Canadian cuisine. Her coast‑to‑coast culinary journey—from the shores of Prince Edward Island to the kitchens of St. John’s - has shaped her deep appreciation for Canada’s diverse food culture.
Guided by River Café’s mantra, How local can we be?, Kristen focuses on building a sustainable, seasonal menu rooted in close relationships with growers, foragers, and farmers. Her work centres on environmental stewardship and continually reducing the restaurant’s carbon footprint.
Her menu is unconventionally artistic, highlighting organic produce, Ocean Wise seafood, and free‑range animals raised without added by‑products or antibiotics.
Kristen also brings River Café’s culinary garden to life, showcasing native herbs, berries, and edible flowers grown on the restaurant’s property.
Bruce has been a familiar face for guests and a savvy guide to River Café’s wine list since 1999. A graduate of The International Sommelier Guild, Bruce continues to expand his vast knowledge through regular tasting, reading and—lucky him—travel in wine country. Bruce enjoys maintaining the list’s quality and diversity and believes that the most important part of his job is listening to guests to help them discover new favourites. Like any wine aficionado, his personal preferences change daily depending on mood, temperature, season, time of day and of course, what is on his plate.
Cassandra Boyce, Chef de Cuisine
Olivia Fournier, Pastry Chef
