Team
Our Team
Proprietors
Ryan & Alicia MacDonald
Executive Chef
Michael McKnight
Sous Chef
Cailen Shaw
Estate Gardener
Kaley Paul
Chef Laureate
Chris Aerni
Hostess Emerita
Graziella Aerni
Executive Chef Michael McKnight
Executive Chef Michael McKnight, known to many as Chef Michael, is a Red Seal–certified culinary professional from Moncton, New Brunswick, and a graduate of the Culinary Institute of Canada.
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Having developed under the mentorship of Chris Aerni, Chef Michael brings both a strong classical foundation and an intimate understanding of Rossmount’s culinary philosophy. His approach is grounded in precision, seasonality, and a deep respect for exceptional ingredients—paired with a thoughtful, contemporary perspective.
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As Executive Chef, he leads the kitchen with clarity, consistency, and collaboration, fostering a culture that honours tradition while embracing evolution. His menus reflect a balance of creativity and restraint, allowing each ingredient to speak while delivering a refined and memorable dining experience.
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Chef Michael’s leadership represents the next chapter of Rossmount’s culinary story, one that continues to uphold its legacy while quietly pushing it forward.
Chef Laureate Chris Aerni
After a traditional chef’s training in Switzerland and extended education in business studies in the hospitality industry, Chris Aerni travelled and worked in various restaurants and hotels gaining experience in the different kitchen ranks and corporate managerial positions from Australia to Toronto. In 2001 he and his wife purchased the Rossmount Inn in St. Andrews by the sea, New Brunswick, an 87 acre estate, set between the forest and the sea including an 18 room country Inn with a fully licensed bar and restaurant.
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While fulfilling his chef’s dream and culinary vision, the restaurant at the Rossmount Inn has gained a wonderful reputation for its creative, market fresh cuisine honoring local ingredients and the people who produce them.
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Today, Chris Aerni’s kitchen has become a reputable training ground for young chefs and culinary students. They have the opportunity to obtain culinary knowledge in a kitchen that focuses its daily menu on the availability of the products from the kitchen garden, the nearby organic farmers, the community supported fisheries and not least the seasonal foraging of wild foods such as mushrooms, cat tails, goose tongue greens, kelp, etc.
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With a focus on demonstrating the use of local products in his restaurant at the Rossmount Inn and as an avid promoter of the Bay of Fundy, New Brunswick and Atlantic Canadian products, Chris has become a regular speaker at sustainable seafood events along the Atlantic coast.