About the Chef

Jason has been cooking professionally for 20 years starting in Toronto with Chef’s Didier Leroy, Keith Frogett of Scaramouche and Anthony Walsh of Canoe.  

 Jason then moved to Montreal to work with Martin Picard at Au Pied du Cochon and with Joe Mercuri at his restaurant Mercuri.    

As a head chef in Montreal, Jason ran restaurants (Le Grillon), boutique hotels (Hotel Gault) and supper clubs (Harlow) in the Old Port until moving to Vancouver and running restaurants in Gastown. In 2017 Jason made the move to Vancouver Island to run a restaurant in Victoria (The Livet) which led to starting a catering company.

Our Team

We have a great roster of talented people with a lot of experience and will put together the perfect team for any type of event.