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.

Jamie has helped pioneer ‘farm to table’ practices nationwide and has continued to foster important ties between farmers and chefs across Ontario. He has applied the slow food philosophy in every aspect of his business. His seasonal methods of cooking and involvement with the local food movement continue to inspire progress in agricultural and gastronomical communities across Canada.

In 2010, Jamie was honoured for his contributions with two major appointments; with Chef Michael Stadtländer, he was awarded for his leadership at the inaugural Governor General’s Award in Celebration of the Nation’s Table, and soon after he was appointed to the rank of Member of the Order of Canada.

Curriculum Vitae

  • High School Diploma, Loomis Chaffee School Windsor, Connecticut 1974
  • Basic and Advanced Cook, George Brown College, Toronto 1975 - 1976
  • Certification Course for Sommelier George Brown College, 1998
  • Apprenticeship in Cooking, Windsor Arms Hotel, 1974 - 1977
  • Red Seal Certified Journeyman Cook, Canada 1977
  • Partner Chef with Michael Stadtländer at Scaramouche Restaurant 1979 - 1982
  • Owner Chef of “Jamie Kennedy Menus Gastronomiques”, a catering company 1983 - 1985
  • Partner and Chef at Palmerston Restaurant 1985 - 1990
  • Chef de Cuisine at Founder’s Club 1991 - 1992
  • Partner and Chef at Palmerston Restaurant 1992 - 1994
  • Owner and Executive Chef at J.K. ROM 1994 - 2003
  • Owner and President, Jamie Kennedy Kitchens, 1994 - present
  • Owner and Executive Chef of Jamie Kennedy Wine Bar 2003 - 2009
  • Terra Madre, a world meeting of food communities in Torino, Italy 2004
  • Terra Madre, a world meeting of food communities in Torino, Italy 2006
  • Owner and Executive Chef at Jamie Kennedy at the Gardiner 2006 - 2014
  • Owner and Executive Chef at Gilead Café and Wine Bar 2007 - 2015
  • Executive Chef at Windows by Jamie Kennedy, Niagara Falls 2012 - 2018
Other Accomplishments:
  • Author, “Jamie Kennedy Cookbook”, Oxford University Press, 1985
  • Represented Canada at the “Bocuse d’Or” International Cooking Competition in Lyon, France, 1987
  • Prime Mover in Establishing Knives and Forks, an Environmentally Conscious Alliance of Farmers and Chefs, 1989
  • Gold Award Recipient,  Chef of the Year 2000,  The Ontario Hostelry Institute
  • Pinnacle Award Recipient, Independent Restaurateur of the Year, 2005
  • Author,  “Jamie Kennedy’s Seasons”,  Whitecap Books, 2000
  • Author, Great Soup Empty Bowls, Whitecap Books, 2002
  • Member of Culinary Tourism Steering Committee, Ministry of Tourism, 2006-2008
  • Member of the Board of Directors, Stratford Chef’s School 1987-2014
  • Co-Founder, Slow Food Toronto, 2003
  • Slow Food Toronto Steering Committee Member 2005-Present
  • Slow Food Prince Edward County Steering Committee Member
  • Recipient Governor General’s Award for “The Nation’s Table” Leadership Category, 2010
  • Invested to the rank of Member of the Order of Canada, 2010
  • Gold Award Recipient, Lifetime Achievement, Ontario Hostelry Institute, 2011
  • Author, “J.K. The Jamie Kennedy Cookbook”, Harpercollins Canada, 2014
  • Participated in Canada C3, a scientific and cultural expedition exploring Canada's three coastlines with an emphasis on engaging with First Nations communities
Community Work:
  • Picnic at the Brickworks, a fundraiser benefiting Slow Food Toronto and Evergreen
  • Empty Bowls, A fundraiser benefiting Anishnawbe Street Patrol
  • Bloor Street Entertains, a fundraiser benefiting Canadian Aids Research
  • What’s on the Table, fundraiser benefiting The Stop, a community kitchen and garden project
  • Toronto Taste, a fundraiser benefiting Second Harvest
  • Feast of Fields, annual event of Knives and Forks, an alliance of environmentally conscious Farmers and Chefs