Chance Eberhardt
Born in Guelph and raised in Centre Wellington, Chef Chance spent the past 11 years honing his craft in the culinary industry. The phrase "People eat with their eyes first" was the first culinary quote that truly resonated with him, and it continues to shape his approach to food. Every plate he creates is a work of art—designed not only to be visually stunning but also to deliver a perfectly balanced bite.
His inspiration is deeply rooted in molecular gastronomy and Asian cuisine, though his career has largely been shaped by Italian cooking. No matter the dish, his priority is always the happiness of his customers.
As a leader, he takes pride in fostering transparency, trust, and balance within his team—knowing when to be the boss and when to be a friend. Creating exceptional food is his passion, but building a strong, motivated team is just as important to him.
Nick Henley
Born and raised in the heart of Guelph, Chef Nick has spent over two decades refining his craft and creating exceptional culinary experiences. After earning his culinary diploma from Liaison College in Kitchener, he dove headfirst into the restaurant industry, building a reputation for his keen skills and dedication to high-quality, locally sourced food.
For many years, Chef Nick worked throughout Guelph, honing his skills before moving to Rockwood, where he had the honor of working under the esteemed Chef Hubert Bielmann at Heaven on 7. There, Chef Nick absorbed invaluable knowledge from Chef Bielmann for four years. When Chef Bielmann passed away, Chef Nick took over the kitchen and continued to elevate the restaurant for the next decade, creating memorable dishes that celebrated the essence of local and wild ingredients.
A true advocate for sustainable cooking, Chef Nick has always had a deep passion for supporting local farmers and foraging the wild. This passion led him to start his own pop-up business, where he curated exclusive menus that showcased the best of what the region offers. Whether it's from the farm or the forest, Chef Nick is dedicated to crafting dishes that honor the seasons and the community.
With 22 years in the culinary world, Chef Nick continues to inspire and innovate, blending tradition with creativity, and celebrating the flavors of the land. His commitment to local, wild food remains at the heart of every dish he creates.
Chef
Chef
Kristy Lowe
Administrator/Inn Manager
Kristy, a proud native of Fergus, embodies the spirit of her small town in everything she does. With over 25 years of experience in the customer service industry—nearly half of that time in management and supervisory roles—Kristy brings a wealth of knowledge and passion to her work at the Breadalbane Inn. Having been a business owner herself, she deeply understands the significance of every guest and strives to create an unforgettable experience for each person who walks through the door. Her commitment to excellence and her dedication to personalized service ensure that every visitor leaves feeling valued and eager to return again and again. Through her leadership, Kristy is elevating the guest experience at the Breadalbane Inn, one warm welcome at a time.
Norma Mulhall
Event Coordinator/Dining Room Manager
Norma is known as Breadalbane Inn's "Firecracker", filled with enthusiasm and positive energy that resonates within the building. Her goal when planning an event is to make your vision a reality down to the smallest detail. As a past business owner in Centre Wellington she learned how to represent our community in a very positive way and she takes pride in offering a high quality of service and professionalism with everything she does at the Breadalbane Inn. With over forty years of guest service experience there isn't much that Norma hasn't encountered and she has developed the skills to overcome any obstacle.  Big or small Norma can handle it all!