Private Chef Jamie Moose Jaw, SK, Canada

Keep it fresh, keep it local, keep it simple.

My style focuses on using fresh ingredients and using fundamental techniques to make good, delicious food. Pairing ingredients together to balance contrasting flavours, aromas and colours to make a dish that is both beautiful esthetically as well as mouth wateringly delicious.

I have been working in the food service industry for 20 years now. My formal education was done at the Culinary Institute of Canada in Charlottetown, PEI. I've studied both Culinary Arts and Pastry Arts. Over the years I've worked for many Chefs all over Canada, including Lake Louise, Saskatchewan, and the Maritimes. My time out east is where my philosophy on food was really formed, with great focus on using the best, freshest ingredients and treating them with the love and respect they deserve.

African, American, Asian, BBQ