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.
Jamie opened what is now one of Toronto’s most renowned and respected restaurants, Scaramouche. Modeled on the French three-star system, Scaramouche was heralded as a new phase in Canadian culinary history and solidified Jamie’s reputation as a pioneer of contemporary Canadian cuisine. However, it was not until 1985 when he opened Palmerston Restaurant and established relationships with a number of local artisan producers that Jamie began to identify and develop what would become his own definitive style.
From 1994 to 2003, this style became the distinguishing feature of J.K. ROM at The Royal Ontario Museum. This restaurant quickly became one of the most popular lunch spots in Toronto, offering à la carte dining during the day complimented by private events held in the evening.
In 2003, JK Kitchens was successfully launched at 9 Church Street becoming home to both Jamie Kennedy Wine Bar and a private event space. Offering tasting-sized portions and an extensive wine-by-the-glass list, the Wine Bar was named one of “Toronto’s Top 20 Restaurants” in the April 2006 issue of the respected Toronto Life Magazine.
To satisfy demand for a more elaborate à la carte menu and allow patrons to make reservations, Jamie Kennedy Restaurant was opened in August 2005. The seasonally driven menu offers Kennedy's unique Canadian interpretation of international classics and has been met with critical acclaim.
In June 2006, Jamie Kennedy at The Gardiner was unveiled in the newly renovated Gardiner Museum. Open daily for lunch as well as on Friday evenings for dinner, Jamie continues his long-standing tradition of serving seasonal fare to eager patrons. Jamie Kennedy at the Gardiner also houses a private event space, providing an elegant atmosphere for friends, colleagues and family to come together and enjoy Jamie’s cuisine before a picturesque backdrop of the Toronto skyline.
A devout 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…”