Perched in the heart of Cheticamp, Cape Breton, Nova Scotia, Le Cap Hôtel is more than just a destination—it’s a reflection of this ruggedly beautiful place. While our restaurant, île, won’t open for another two years, the vision being shaped by our incredible team is already stirring excitement.

At the center of this journey are two talented individuals who are passionate about creating something extraordinary: Food and Beverage Director Andrew McDow and Executive Chef Cameron Armstrong. Together, they’re crafting a dining experience that’s deeply rooted in Cape Breton’s land, sea, and culture.

Andrew McDow: Telling Cape Breton’s Story

Andrew McDow has come full circle. Originally from Halifax, his career has taken him around the world—from Sydney, Australia, where he worked at the renowned Poly, to London, where he helped make Sager and Wilde one of the world’s best restaurant bars. Now back on the East Coast, Andrew brings a wealth of experience and a deep love for local food and wine.

For Andrew, dining is about more than just what’s on the plate or in the glass. It’s about telling a story. From lobster pulled fresh from nearby waters to wines crafted with respect for the earth, Andrew’s goal is to connect guests to the essence of Cape Breton.

“We want every detail to reflect this incredible place—from the food to the wine to the atmosphere,” Andrew says.

One of Andrew’s passions is low-intervention wine—wines that let the land speak for itself. At île, he’s curating a wine list that pairs perfectly with the hyper-local, seasonal menu, while introducing guests to the unique connection between nature and wine.

Cameron Armstrong: A Love for Local Ingredients

Executive Chef Cameron Armstrong is no stranger to excellence. After years of honing his craft at Simon Rogan’s three-Michelin-starred L’Enclume in England, he’s bringing his passion for innovative, sustainable cooking back to Canada. For Cameron, food isn’t just sustenance—it’s an opportunity to celebrate the land, the seasons, and the people who make it all possible.

“Our menu will evolve with the seasons,” Cameron explains. “It’s about taking what’s fresh and local and letting it shine. We want every dish to feel connected to this place and its natural beauty.”

Cameron’s cooking will highlight Cape Breton’s bounty—whether it’s freshly foraged ingredients, locally farmed produce, or seafood straight from the wharf. Each dish will be crafted with care, focusing on creativity and sustainability, and honoring the incredible ingredients that surround us.

Something to Look Forward To

While île won’t open for two years, Andrew and Cameron are hard at work creating a dining experience that will celebrate everything Cape Breton has to offer. The restaurant’s menus will be driven by the seasons and inspired by the local community, offering guests a genuine taste of this special place.
We can’t wait to welcome you to île—where every bite and sip will tell a story, and every moment will feel connected to the land, the people, and the culture of Cape Breton.