our story
FREDERICTON’S HOME OF IRISH HOSPITALITY since 1994.
Dolan’s Pub was established in 1994 by Terry and Linda Dolan and sold to Karen Gibson, Barry Hughes and Cyril Hughes in 2010.
Our pub was one of the first (and one of the few) venues in Fredericton to offer live music in the downtown area. To this day, every week, patrons from 19 to 80 years old enjoy Dolan’s hospitality and can enjoy great music from bands and musicians from across Atlantic Canada – accompanied by a cold pint in a vibrant and cozy Irish pub atmosphere.
Our Chef, Steve Mitton, and his amazing team provide high-end pub fare served by our top-notch staff. In addition, we offer select craft brews from our newly designed “Section 90” – now a big draw for many beer aficionados.
Dolan’s Pub also handles a wide variety of events – including weddings, receptions, wakes, anniversaries and fundraising events. In our history over three generations, we’ve strived to keep live music thriving, our food options unique and our price options fair to make Dolan’s one of the top spots in our part of the world to have a fantastic, legendary East-Coast time!
We are proud to continue what Terry and Linda started so many years ago – and we look forward to many more.
Cheers from all of us at Dolan’s.
LEAD STAFF
Karen Gibson
Owner
Barry & Cyril Hughes
Co-Owners
Steve Mitton
Executive Chef
Mike Coffin
General Manager
Executive Chef
Steve Mitton
Steve Mitton was born in Fredericton, NB, into the family of an Artillery officer which saw transfers every 4 years between Germany’s Black Forest and Canada. It was in the final 4 years of a total 14 years in Germany, that Steve was introduced to the industrial food chain. He spent 3 years as butcher’s apprentice and a few years helping a family friend in the kitchen of a traditional Schwartzwald Gasthaus, cutting spaetzle and breading schnitzels.
He returned to Canada and attended St. Mary’s University in Halifax where he obtained a Bachelor of Arts degree in German Studies. Upon the suggestion of his German professor, he then studied at the Culinary Institute of Canada in PEI and fell in love with the field that he has presently been working in for 30 years.
In June of 2008 he opened Murray Street Kitchen, Wine & Charcuterie in Ottawa’s famed Byward Market. His efforts garnered him great accolades including En Route Magazine’s Top 10 best new restaurants in Canada and remained at or near the top of the Ottawa culinary scene for 9 years until Murray Street shut its doors.
After a brief stint catering and organizing events at The Whalesbone Group, he took over the kitchen at Brothers Beer Bistro and then on to the position of Executive Chef of The Shore Club.
After 4 years working and living in both Ottawa and Toronto, it was time to move home — and apparently home turned out to be Dolan’s Pub.
Q: What drew you to a career as a chef?
Apart from the gentle nudge administered by my university professor, the reasons this industry managed to win me over are plentiful. This [food] industry encompasses all things artistic, creative and design based and has provided me with a captive group of individuals, eager to learn, willing to teach and needing to be lead.
Then I studied the history, evolution and impact of cookery — I focused on the local food movement and our place in its environment. Pair this education with my skills as a butcher, my personal relationship with food enriched by a maritime family and years of traveling abroad, my hands were basically tied.