Charlotte Langley

Culinary Curator & MSC Ambassador, canada

Never bound by titles or labels, Charlotte Langley is constantly reinventing herself and what it means to be a chef, culinary curator, entrepreneur, ambassador for sustainability and champion of the people and causes she believes in. 

Hailing from PEI, Canada, Charlotte embodies what her peers often call “Maritime Chic” – a love for honest food shared with warmth, charm and that famed East Coast hospitality that has chefs, farmers, restaurants, collaborators and clients across provinces and borders knocking on her door.

Over 10 years of honing her expertise working with and elevating seafood has taken her through some of the country’s most recognized restaurants (C Restaurant, Whalesbone, Catch, Rodney’s Catering) and in 2014, led her to create Canada’s first fresh canned seafood company, Scout Canning.  

Since then she has expanded her repertoire with Scout Events, the Bibbs and Bubs event series, judging culinary competitions (PEI Shellfish Festival, Boston Seafood Expo North America), being featured on TV and in multiple print articles (Breakfast Television Toronto, The Globe and Mail, Toronto Life, City Bites, The Journal Pioneer), participating in speaking panels (Terroir Symposium, Restaurants Canada Show, The Walrus), and in 2017 becoming Ambassador for the Marine Stewardship Council (MSC). It is in this role that Charlotte helps educate about the importance of caring for the oceans that provide for and feed millions, and inspire chefs and consumers alike to choose certified sustainable and traceable seafood. 

Taking her cues from the ingredients and purveyors she respects and honours, Charlotte has the vision, personality and skill to tell a story and take you on a voyage, or simply make you feel at home with reimagined classics like her ‘Smores in Can’ or her award-winning Seafood Chowder.

For Charlotte there is no greater pleasure or privilege than to play, share, laugh, educate, nurture and love through food.