Jamie Kennedy

For nearly three decades Jamie Kennedy has been instrumental in shaping the culinary landscape in Canada. His innovative approach to gastronomy, commitment to sustainable agriculture and advocacy of local food have been unwavering.

In 1989 Jamie co-founded Knives and Forks which helped  pioneer ‘farm to table’ practices nationwide and has continued to foster important ties between farmers and chefs across Ontario. Each year Knives and Forks hosts its Feast of Fields fundraiser which brings together artisans, local farmers, wineries and chefs in a celebration of the now burgeoning slow food movement.

Jamie has applied the slow food philosophy in every aspect of his acclaimed restaurant empire and his flourishing catering business. His seasonal methods of cooking and involvement with the local food movement continue to inspire progress in agricultural and gastronomical communities across Canada.

Ken Steele

A graduate of George Brown’s famed Culinary Management program in 1988, Ken Steele’s career in the kitchen began at Chateau Lake Louise where he worked as second cook.

It was a chance encounter in 1994, however, that landed Ken at Jamie Kennedy Kitchens.

On recommendation from a friend unable to work a large-scale event for the Toronto International Film Festival, Ken found himself working alongside Jamie for the night. By the end of the shift, Ken was hired at Jamie Kennedy at the ROM and has been an integral part of the company’s operations as Production Chef ever since.

Ken calls Jamie his colleague, friend and mentor. In the myriad incarnations of Jamie’s career, Ken has always been a stone’s throw away.

Boris Coquerel

Originally from Normandy, Boris Coquerel's career in charcuterie is not a stretch considering his family has owned a farm raising their own livestock for three generations. He recalls visiting a delicatessen as a schoolboy in Normandy and marveling at the pates and terrines every lunch hour.

As a young teenager in 1996, Boris attended charcuterie and catering school for five-years before working in several kitchens throughout France. In 2006 Boris moved to Canada to further pursue his career. He originally worked in production at Jamie Kennedy Wine Bar under then-sous chef, Tobey Nemeth.

Now the Charcuterie Chef at Gilead Bistro & Café, Boris spends his days preparing a wide variety of charcuterie, (such as Pork Rillette, Boudin Noir and Saucisson a L'ail) that enhance both the daytime and evening menus with an art that is enjoying a renaissance.