Workers' Compensation Safety Board of Nova Scotia

Luc Erjavec, Employer Representative

Luc Erjavec was appointed as an Employer Representative member of the Board of Directors of WCB Nova Scotia in March 2014.  He is a member of the Board’s Governance and Policy Committee as well as the Business Transformation Advancement Program Subcommittee.  

Luc is Vice President - Atlantic Canada of Restaurants Canada, which is one of Canada’s largest business associations, representing more than 30,000 foodservice establishments across the country. Restaurants Canada represents the owners and operators of foodservice establishments, including full-service and quick-service restaurants, bars, pubs, hotels, caterers and institutions, as well as educators and foodservice suppliers.

Luc joined the association in 1995, establishing the organization’s first regional office.  Based in Halifax, Luc is responsible for an ongoing government relations program in Canada’s four Atlantic Provinces.   

Luc’s efforts have raised the profile of the foodservice industry and delivered significant savings to foodservice operators, allowing them to continue investing and creating jobs in communities across the region. Much of Luc’s success is due to his ability to develop strong working relationships with foodservice operators, government, media and other business associations.

Luc is a Professional Engineer with a Bachelor of Civil Engineering from Technical University of Nova Scotia. Before joining Restaurants Canada, he was a partner in a construction business and then became the executive assistant to Nova Scotia’s Minister of Labour.  

Luc is married and has three daughters. In addition to spending time with his family, he enjoys travel, running, mountain biking and hockey. 
 
“It is my goal to bring the small business perspective to the table. Foodservice is the fourth largest job generator in Nova Scotia and gives more youth their first job than any other industry. It is important for youth to learn to work safely from the very beginning. At the same time, the restaurant industry is a dynamic, low margin industry. Operators need an affordable, easy to use safety and insurance system.”