EXECUTIVE CHEF

Chef Daniel McLenaghan came up in a household that cooked everything from scratch. His parents kept a large garden every year, shared it with the neighbours, and put a real meal on the table every night. That upbringing gave him a natural sense of what food should be before he ever stepped into a professional kitchen.

Culinary arts in high school confirmed what he already suspected. He trained at NBCC Moncton, spent years working across New Brunswick, and earned his Red Seal through experience that only sharpened his standards. His measure has always been straightforward: if it is not genuinely enjoyable to eat, it does not touch the plate, and every plate should come back clean.

He cooks with the guest in mind first, updates his menus with the seasons, and makes a point of sourcing locally because he believes small producers are the backbone of the community. On his days off, he hits the farmers market early or cooks for friends and family. That same spirit carries into how he leads, focused and hands-on, but always present for the people around him.

At The Joyce, Chef Daniel is doing exactly what he set out to do: cooking food that is honest, well-made, and worth coming back for.

SOUS CHEF

Ryan Briggs’ love of the kitchen started early, sparked by afternoons spent watching Chef at Home with Michael Smith and shaped by time in his grandmother’s kitchen—where homemade breads, pickles, and jams were always on the go. Food, for Ryan, was never just about eating; it was about making something from scratch and sharing it with others.

That curiosity turned into certainty during his first kitchen job at a small café in Woodstock, New Brunswick, while he was still in high school. From the fast pace to the teamwork, Ryan loved every minute of it—and knew he had found his path. He went on to study Culinary Arts at NBCC in 2015, building a strong technical foundation to support his growing creativity.

Ryan’s journey has been fast-paced and full of challenges, with formative experience working in Fort McMurray under Chef Christina Bard of Hartland, New Brunswick. Her mentorship played a major role in shaping both his approach to food and the cook he is today.

At The Joyce, Ryan brings a refined but familiar style to the table—rooted in classic French technique with an unmistakable East Coast influence. He thrives on experimenting with flavour and colour, always aiming to strike the balance between creativity and comfort. His goal is simple: food that feels satisfying, approachable, and just elevated enough to keep guests coming back for more.