In just over a year since opening its doors, Mamattuk is making waves on the national stage. The Happy Valley-Goose Bay restaurant has been awarded “New Operator or Business that Launched a New Experience” at the 2025 Indigenous Tourism Association of Canada (ITAC) Awards Gala—an honour that celebrates not just excellence in Indigenous tourism, but bold ideas brought to life with heart, heritage, and vision.
For Executive Chef Nabil Dahmani, the moment was deeply personal. “Receiving this award from ITAC is incredibly meaningful,” he says. “It’s a reflection of the passion and pride our entire team brings to Mamattuk—staying true to our values, our culture, and our vision.” From the kitchen crew to the front-of-house team, and the leadership at Nunacor Development Corporation, the win is a testament to the collective effort that made Mamattuk more than just a restaurant—it made it a community.
At the centre of the recognition sits a powerful symbol: the Tamarack Decoy trophy, a hand-crafted piece by Cree artist Gordon Blackned. Rooted in traditional knowledge passed down through generations, the tamarack goose decoy represents resourcefulness, cultural strength, and resilience—values that Mamattuk holds close. The award now proudly sits inside the restaurant, surrounded by the team that brought the vision to life and the guests who continue to support it.
Following the gala, Mamattuk and Nunacor hosted a private celebration to honour the win and everyone behind it. The restaurant was filled with laughter, food, and heartfelt speeches—including a toast from Nunacor CEO Andy Turnbull, who captured the spirit of the evening: “For the first time in my 15 years at Nunacor, I’m looking forward to coming home for the food—not traveling away for it. And I know a lot of people in Goose Bay feel the same way.” One of the most touching moments came when the sous chef’s young son helped cut the celebratory cake alongside his father—a perfect example of the family feel Mamattuk has nurtured from day one.
Susie Rumbolt, Manager of the NunatuKavut Business Centre and one of the project’s early champions, reflected on the journey:
“Building Mamattuk from the ground up has been inspiring. It took vision, grit, and commitment—not only from Andy and the Nunacor team, but from the incredible talent we brought on board. Chef Nabil is a master at his craft, and Ernest is a standout leader. Together, they’ve built something beyond expectations.”
More than a dining destination, Mamattuk is a celebration of place, people, and purpose. With a strong focus on sustainability, the restaurant works with local growers, fishers, and eco-conscious suppliers to ensure ingredients are both fresh and responsibly sourced. From reusable water bottles and handmade soaps to local artwork and Labrador-made coasters, every detail has been carefully considered to reflect environmental and cultural responsibility. “We stand for efficient, environmentally friendly success for the community,” says Rumbolt.
For Ernest Kurish, Mamattuk’s General Manager, this recognition marks an important milestone—but not a finish line. “We’re proud of this achievement, especially as a remote destination where success comes with its own challenges,” he says. “But more importantly, we’re excited for what comes next. This award gives us momentum and motivation to reach even higher.”
Chef Nabil echoes the sentiment: “This honour brings visibility to Indigenous excellence in the culinary world. It opens doors, sparks conversations, and shows what’s possible when you lead with authenticity and pride.”
The team invites everyone to come see the award in person and experience the hospitality, flavours, and cultural richness that define Mamattuk. Whether it’s your first visit or your fiftieth, you’ll find something special waiting at the table.
📍 2C Tenth Street, Happy Valley-Goose Bay
⏰ Open daily, 7 am – 9 pm
