Jason Morris
Born in Montreal, Jason began his career as a Poissonnier. After Culinary school at the ITHQ, Jason leaves Montreal to continue his career in New York, with the renowned Paul Liebrandt, then in search of his third Michelin star at Corton. He experienced for the first time an impeccable precision in a brigade of about twenty cooks. Then his passion took him across Scandinavia where he works at Geist for Bo Bech, who will teach him to never be afraid to dare, Relae to learn fermentation. Restaurant Brör ran by ex sous chefs of NOMA Sam Nutter & Victor Wågman who teach him that relaxed service can be paired with culinary ambition . Finally in Maaemo to learn absolute precision and three Michelin star standards from chef Esben Holmboe Bang who has taken the cuisine of Norway all the way to San Pellegrino’s 100 Best restaurants in the World (35).
In 2011, he returned to Montreal and helped open Maison Boulud in the Ritz-Carlton with Daniel Boulud, who taught him how to run a restaurant. Even today, Jason owes him the mental stamina that we know him for. Finding his unique perspective on cuisine, creativity and the industry as a whole. This vision is concretized with the opening of Le Fantôme in June 2015 earning many awards and accolades. Wanting to expand and perfect his vision, perspective and product Jason opens PASTEL in Old Montreal district earning a place on Canadas 100 BEST and Canada’s TOP TEN by Air Canada in its first year. Now at the Helm of Four Seasons Montreal Restaurant Marcus.
Having worked in some of the worlds most demanding and meticulous restaurants has granted Jason a truly unique way of cooking and inspiring the next generation of Chefs.