RANL inducts first Hall of Famers

ST JOHN’S—With its first three inductees, the Restaurant Association of Newfoundland and Labrador’s Hall of Fame is no longer empty.

The Johnson Family of The Johnson Foodservice Corporation, Stan and Jenny Parsons of Seaside Restaurant in Trout River and the Steele Family of Steele Hotels and Restaurants were accepted into the Hall in mid-January.

Induction ceremonies took place during the annual dinner of the St. John’s Branch of the Canadian Culinary Federation at the Delta St. John’s Hotel and Conference Centre.

Eighty-year-old Paul Johnson has a legacy of running a number of successful independent restaurants in St. John’s, starting with Woodstock Colonial Restaurant in the 1960s.

RANL recognized Johnson “for his role as a pioneer and innovators, in a part of high business involvement that received little public recognition.”

After breathing new life into the Woodstock, Johnson and his Food Service Corporation opened the Starboard Quarter, the Light, Galley, and Anchor, Granny’s and the Top Ten restaurants, between the 1960s and 1990s.

He also purchased the Old Colony Club, a landmark St. John’s banquet, dining and entertainment hall, first opened in the 1940s. 

“Through the Food Service Corporation, Johnson brought a commitment to excellence in the careful development of staff,” RANL said in honouring Johnson.

“They emphasized ‘continuous learning’, when this was a new concept in Newfoundland.  The Food Service organization was a long-term member and supporter of industry associations in Newfoundland and Labrador.  Because of their efforts, many fine people achieved a great start and future in the restaurant business.”

Seaside Restaurant is located within Gros Morne National Park, in the small fishing village of Trout River, and is operated by Stan and Jenny Parsons, and their daughter, Kendra.

Sam Parsons started the Seaside in his fishing shed and car garage. The restaurant used to be the place where Sam would mend fishing gear and build lobster traps. The garage is now the kitchen.

In the last 1970s, Jenny Parsons opened an ice cream parlour in the restaurant, but by 1981, the family was serving more fish dinners at Hann’s Snack Bar and Restaurant.

It was only after Sam replaced a wall with windows to offer a view of the ocean that the restaurant became the Seaside, offering seating for 25.

Word of mouth and a mention in Where to Eat in Canada brought the crowds to the Seaside. The restaurant has expanded with a two-level licensed dining room, with seating for 90 customers.

“We take great pride in our special place by the sea. This is the story of our humble beginnings, which has led us to international acclaim. We are very proud of our family heritage,” the family said.

In inducting the Seaside, RANL said, “through their long-standing commitment to tourism and rural communities, the Seaside Restaurant has demonstrated a commitment to excellence and encouraged an appreciation of, and respect for, our natural, cultural and aesthetic heritage.”

Catherine and Harry Steele launched their hospitality career with the purchase of the 42-room Albatross Hotel in Gander in 1970. The Albatross has undergone expansion over the years to turn it into a full-service hotel with 90 rooms and suites, a restaurant and bar.

In 1974, the Steeles bought Corner Brook’s Glynmill Inn, which housed two fine dining establishments: The Wine Cellar and the Carriage Room, which originally opened in 1924. As last as 1993, customers would still right up their own orders on a menu card that was delivered to the kitchen.

Their third hotel was the Sinbad’s Hotel and Suites, constructed next to the Water Fall restaurant, which the Steeles purchased in 1976. The hotel opened two years later.

Son John Steele took over the hospitality side of the business in 1991 and changed the company’s name to Steele Hotels.

“Across the island, Steele Hotels has earned a reputation for quality experiences in accommodations and food service,” RANL said in the induction presentation.

“Over 40 years of menu development and culinary excellence means customers eat out at Steele restaurants, but feel like they are at home.”

Steele Hotels added the Holiday Inn Gander to its portfolio, changing the name to Irving West. The company also operates the Capital Hotel in St. John’s.

---Photo: Front row: Jenny Parsons of Seaside Restaurant, Nancy Brace, RANL executive director with award for the Johnson family, John Dicks of Steele Hotels Back Row: Stan Parsons of Seaside, Chris Rusted, chair of selection committee, Kathy Barbour, president of RANL