Since starting Scout Canning, chef Charlotte Langley is making a mark on the industry, not just with her canned sustainable seafood-focused company, but also through an event series she launched, as well as a buyer and stylist for Top Chef Canada and as a culinary curator for Restaurants Canada.

Chef Charlotte Langley has a lot on her plate.

She’s probably best known for Scout Canning, her nearly four-year-old company focused on canned sustainable seafood that the Prince Edward Island native calls her “PEI alter-ego.” Scout has a loyal following eager for her cured trout, smoked oysters, mussels in tomato and oil and Spanish-style albacore tuna conserva.

In the past year, the 33-year-old has seriously added to her résumé. She launched Bibs & Bubbs, an event series centred on her love of oysters and Champagne, plus worked as the buyer and food stylist for Top Chef Canada. She served as chef and culinary curator at the annual Restaurants Canada trade show and contributed to an upcoming cookbook by John Bil of Toronto restaurant Honest Weight.