Cuisine inspired by wild places

 
 
Jack Stewart Picture.jpg

Jack Stewart - Chef

A recent transplant from ‘out east’, our chef Jack Stewart was called to British Columbia for all the usual reasons: her stupendous natural beauty and coveted flavours, both cultivated and wild.

His approach to the meal, in a word, is modesty: “I take the perfect work given to me by the grower, the fisherperson, the cultivator. I assemble that good stuff into hushed mouthfuls.”

Jack was trained at the Stratford Chefs School (Stratford, ON) and had his teeth cut in the kitchen with extensive apprenticeships at, most notably, Au Pied de Cochon (Montreal, QC) and, later, under the steering of chef Jean-Philippe St-Denis (Executive Chef, Trois Tilleuls Hôtel et Spa, Saint-Marc-sur-le-Richelieu). Jack’s first serious tenure in British Columbia was as head chef for the spring and summer seasons at the Spirit Bear Lodge (Klemtu, BC). Jack holds a Master of Fine Art degree from Concordia University (Montreal, QC)