Chef Jamie Kennedy
Toronto, Canada

One of Canada’s most celebrated chefs, Jamie Kennedy is known for his legendary commitment to environmental issues and his support for organic agriculture, local producers and traditional methods. Fundamental to everything Jamie Kennedy does is an underlying respect for the products he buys and sells, and the world we live in. This translates into choices about the fish we buy, the meat and vegetables we serve and increasingly the wines we choose to offer. Jamie makes every effort to minimize the impact of our operations on the environment, and we continuously search out like-minded suppliers and better methods of work.

When Jamie set out in the craft of cooking, he respected the traditional approach to apprenticing; working for one Chef for 3 years under whose tutelage one learns basic kitchen skills, including how to manage staff and achieve life balance with one’s career as a Chef. Having graduated from the cook apprenticeship program at George Brown in 1977, Jamie finessed his cooking training and experience as Journeyman Cook in Europe from 1977 – 1979. In this evolving learning environment, Jamie experienced what he describes as “a gradual awakening to gastronomy”.

The restaurants of JK

Returning to Toronto Jamie opened what is now one of Toronto’s most renowned and respected restaurants, Scaramouche. Scaramouche was modeled on the French three-star system and was heralded as a new phase in Canadian culinary history, which has led to Jamie’s recognition as a pioneer of contemporary Canadian cuisine. In 1985 he opened Palmerston Restaurant where he developed a network of local artisan producers. This was a period of tremendous creative growth where Jamie really began to identify his own style.

From 1994 to 2003, J.K. ROM restaurant at The Royal Ontario Royal Museum was a popular lunch spot with à la carte dining complimented by private events held in the evening.

In 2003, JK Kitchens was successfully launched at 9 Church Street to include an event space and the Jamie Kennedy Wine Bar. The Wine Bar was named as one of “Toronto’s Top 20 Restaurants” in the respected Toronto Life Magazine, April 2006 issue. The following month, Conde Nast Traveler put both Jamie Kennedy Wine Bar and Restaurant on its 2006 Hot List, bringing further international acclaim. To satisfy demand for a more conventionally styled menu and allow patrons to make reservations, the Jamie Kennedy Restaurant was opened in August 2005, and has since been met with critical acclaim.

Jamie Kennedy Restaurant’s seasonally driven menu offers Kennedy's unique Canadian interpretation of international classics. The criterion for food resources is artisan produced and all foods served are, whenever possible, from local artisan suppliers. All food served in both the Wine Bar and the Restaurant is produced on-site.
In June 2006, Jamie Kennedy at The Gardiner opened in the newly renovated Gardiner Museum and is open daily for lunch reservations. In the evening, a private event space invites groups of up to 120 people for formal plated dinners and up to 300 for cocktails.

Commitment to the community and the environment

Community is very important to Jamie and he has long been a generous supporter of local causes and an enthusiastic participant and organizer in charitable events including Empty Bowls and Feast of Fields. In 2000, Jamie was honored with the Gold Award as Chef of the Year by Ontario Hostelry Institute. In the same year he published “Jamie Kennedy “Seasons” cookbook in which he presents innovative recipes featuring seasonal ingredients that celebrate the produce of Canada and the food it inspires. Jamie was also Executive Editor of Great Soup, Empty Bowls” in 2002. In the fall of 2005, Chef Kennedy was the recipient of “Pinnacle Award for Restaurateur of the Year 2005”

A devoted supporter of our ecological systems and with great concern for the welfare of our environment, Jamie has spoken for such causes as the Endangered Fish Alliance, World Wildlife Foundation, Living Ocean Society and Seafood Watch, to name a few.

“I want to talk about the beauty of fish in general, from a historical or evolutionary perspective. I want to tie in the idea that we are exploiting nature’s bounty for short-term economic gain, and stress the importance re-establishing equilibrium. I want to give examples of how chefs might do this. I want to stress the importance on the role of the chef in influencing the public as to the types of fish they should be eating etc.”

With much success behind him and numerous developments in the near future, Jamie Kennedy continues to oversee a demanding and evolving business. To the same degree that he is produces exceptional cuisine and consistently ensures an unparalleled gastronomic experience, Jamie is a devoted father of 4 and prioritizes his time so that he is an integral part of his family life. Balancing the importance of spending time with his children, leading the growth of Jamie Kennedy Kitchens and promoting the cause of a sustainable, environmentally friendly approach to gastronomy illustrate the character of the person who is Chef Jamie Kennedy.

For reservations at any of Jamie’s restaurants, visit www.jkkitchens.com

Recipes

Sautéed Dandelion Sandwiches

Clams steamed in Lovage

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