In an exclusive interview with CanadianSME Small Business Magazine, Isaac Murphy, Owner/Operator of Mysa Nordic Spa & Resort, shares the inspiring journey behind creating Prince Edward Island’s first Nordic Spa. Driven by a passion for wellness and a desire to introduce year-round employment to rural Eastern PEI, Isaac transformed Mysa into not only a relaxation destination but also a vital contributor to the local community.
From sustainable practices like biomass heating to locally sourced culinary delights crafted by Chef Seth Shaw, Mysa embodies a holistic approach to health, sustainability, and community growth. Recognized among Spas of America’s Top 100 Spas of 2023, Mysa stands as a testament to Isaac’s dedication to enhancing well-being while nurturing the surrounding environment and local economy.
Isaac Murphy is the Owner/Operator of Mysa Nordic Spa & Resort, PEI’s first Nordic Spa. Mysa was Isaac’s eighth project, which he managed from concept to opening, for his family’s business, Murphy Hospitality Group. Projects have included Gahan House Harbourfront, The Barrington Steakhouse & Oyster Bar and Pickford & Black in Halifax, Nova Scotia, Gahan House Hub City in Moncton, New Brunswick, Gahan House Port City in Saint John, New Brunswick, Gahan House Riverside in Fredericton, New Brunswick, and bar1911 in Charlottetown, PEI.
Isaac is a music, travel and wellness enthusiast. His passion for creating a wellness destination on Prince Edward Island has earned Mysa a place on the coveted Spas of America’s Top 100 Spas of 2023 list.
What inspired you to establish Mysa as the first Nordic Spa on Prince Edward Island, and what unique experiences does it offer to visitors?
Nordic Spas have always made me feel relaxed and refreshed. My partner Celia and I visited many throughout Atlantic Canada leading up to the idea and thought why not bring one to PEI. A place for people to recharge and refresh mentally and physically. The closest spa before Mysa opened was 2 hours away and required taking the confederation bridge. It seemed like a unique business opportunity to bring something new and exciting to PEI.
How has Mysa contributed to year-round employment in rural Eastern PEI, and why was creating local opportunities important to you?
We currently have about 45 year round employees at Mysa. 60% of those reside in the rural surrounding areas. Hospitality shuts down in rural PEI in most areas during the winter months. This business opportunity was a chance to create careers for people in the rural areas, something that wasn’t just seasonal or available to them prior to Mysa opening. Our staffing only continues to increase with people in the local community and surrounding areas. It was important to me because the community is the heart of the area and believed in the idea from the beginning. St.Peters Bay was excited about the venture from the beginning, and offered support wherever they could. This really allowed us to grow and complete the project. Having year round jobs in the rural area was of most importance to us. The community of St.Peters Bay is a great example of a small rural community believing in new creative ideas to help grow the rural economy and job market.
With Mysa’s commitment to sustainability, can you share some of the eco-friendly practices you’ve implemented and the impact these have had on St. Peters Bay?
Our biggest sustainability success story has been in our biomass gasification boiler. This boiler powers the spa and lodge for all heating purposes. Instead of propane or oil we use woodchips (some weeks going through a tractor trailer of wood chips a week). This sustainable practice in PEI uses dead tree wood to power the boiler, specialized harvesting equipment is used to identify and remove trees that are either standing dead wood or are crowding/stunting the surrounding growth. Over time, sustainable thinning increases the overall density of woodland. This process expedites natural re-generation (normally influenced by fire, flood, pests, etc.) through stewardship and sustainable management of the ecosystem.
Our commitment to sustainability aligns with the community’s continued focus on sustainability. As most notably UPEI recently opened the center for climate change based in St.Peters Bay.
From your on-site greenhouse to the locally sourced dishes created by Chef Seth Shaw, how does Mysa emphasize local and sustainable practices?
One of our biggest accomplishments has been the world-class food menu. Chef Seth Shaw and team have delivered a world class experience while maintaining sustainable practices. This is done through using ingredients from our own site greenhouse, on-site smoking, pastry and vegetable pickling. All items on the menu are thought out to reflect and appreciate the greenhouse and local suppliers.
Reflecting on the journey so far, what aspect of building Mysa are you most proud of, and what are your future aspirations for the spa and the community?
I think the thing I’m most proud of in simple terms is creating a space for people to feel better – mentally and physically. That was always the goal. An option for islanders and tourists to come .. relax and feel a little bit better than when they walked through the doors. Whether it’s a guest who is coming to indulge and celebrate with friends, or a guest who is having a hard time and needs a place that may foster that healing experience.
