Inspired by family culinary traditions, Jennifer trained at the Dubrulle French Culinary School in Vancouver now part of the Art Institute in Granville Island.
She started her culinary career in Vancouver taking on the Executive Sous Chef roles at Joe Fortes and sister restaurant, Goldfish before taking on the Executive Chef position at the Teahouse in Stanley Park.
Following her role in Vancouver, Jennifer’s culinary career expanded to a more tropical locale where she spent nine years working as the Executive Chef at Seven at The Ritz Carlton Grand Cayman.
Over the past 20 years, Jennifer has honed her culinary skills, experimenting and playing with seasonal and local ingredients developing a reputation for creating innovative and inspired cuisine. Matching the restaurant’s philosophy of fresh simplicity and menus inspired by regional Okanagan and West Coast ingredients prepared in the classical tradition, Jennifer is passionate about playing with seasonal ingredients, working alongside local producers to create dishes that showcase the best our region has to offer. Plans are already in place to visit neighboring farms this year.
In addition to her career as a chef, Jennifer loves to travel and explore culinary expertise from around the globe. She also remains grounded by practicing yoga.
