Presented By: Aeroplan
- January 24, 2019
- 7:00 PM
Buy your ticket HERE
Join Coquille Restaurant’s Chef de Cuisine, Chris Janowski and his team in welcoming San Diego’s Chef Jason McLeod of Ironside Fish & Oyster.
Ironside Fish & Oyster @ Coquille
Presented by Aeroplan
Produced by Tourism Vancouver and sponsored by Air Canada, The Westin Bayshore Vancouver, and Coquille.
*All Inclusive – includes multi-course dinner, beverage pairings, tax, gratuity. No minors, wheelchair accessible. Please note that this is a seafood and shellfish dinner not suitable to those with fish and or shellfish allergies. Due to nature of the event, we are unable to accommodate dietary restrictions, however, Coquille is a nut-free restaurant at all times. Coquille is wheelchair accessible.
We are going global again! We’ve reached out to our friends in the global culinary community and have invited them to Vancouver. The result? Five of the world’s culinary best join us for a series of delicious collaborations with our own city’s top talent.
Coquille Restaurant Chef de Cuisine, Chris Janowski and his team welcome Chef Jason McLeod of Ironside Fish & Oyster in San Diego back to Vancouver. Chef McLeod, who is originally from British Columbia, earned 2 Michelin stars at Ria in Chicago before moving to San Diego to open Ironside Fish & Oyster. A proponent of sustainable fishing, Chef McLeod will collaborate with the team at Coquille on a multi-course, wine paired menu that offers a taste of what the Pacific Ocean offers us from British Columbia to Southern California. A seafood celebration not to be missed!
About Chef de Cuisine Christopher Janowski
Now the Chef de Cuisine at Coquille Restaurant in Vancouver’s Gastown neighbourhood, Christopher grew up in a small town just outside of Saskatoon, Saskatchewan. He found his passion for food at an early age when he learned to garden and cook with his family.
Christopher began his culinary career in Toronto where he received an Honours Diploma in Culinary Arts from George Brown College. He then went to work in some of the best kitchens in the city before moving to Paris where he earned his first Head Chef position at Ellsworth. During his time at Ellsworth, his food was featured in Le Fooding, via Michelin Guide and Paris By Mouth. During his tenure at Ellsworth, Conde Nast Traveller named it one of the best 24 restaurants in Paris.
Prior to his move into the Chef de Cuisine position at Coquille, Christopher had been working as a Sous Chef at Gastown staple, L’Abattoir, which is also the sister restaurant to Coquille.
The natural and elegant approach that Christopher brings to his position at Coquille is a reflection of both his humble beginnings and his experience travelling, cooking and dining all over the world.
About Chef Jason McLeod
Acclaimed Chef Jason McLeod returned to San Diego in 2011 to collaborate with the pioneering hospitality group CH Projects, ushering in recognition by Bon Appetit, Food & Wine, GQ, The New York Times, Imbibe, The Los Angeles Times and many more. In 2014, he opened a nationally recognized seafood heaven with the launch of Ironside Fish & Oyster in San Diego’s historic fishing community of Little Italy. A proponent of responsible fishing and an ardent supporter of San Diego’s local fisherman, Chef McLeod has become a noteworthy and respected voice across the country in the culinary community. Turning the tide in 2017, McLeod and CH partnered to open Born & Raised, a classic steakhouse featuring tableside service, one of the city’s most coveted reservations. McLeod is a featured chef in food & wine festivals around the nation, has been a guest chef on Food Network’s show Beat Bobby Flay and has hosted a dinner in the legendary James Beard House.
As the opening executive chef of Ria in Chicago’s Five-Star Elysian Hotel, McLeod thoughtfully created and launched the culinary program, which was awarded two Michelin stars during its first year of operation – an honor that only two other restaurants in Chicago were awarded that year.
With more than 25 years of culinary experience, McLeod trained alongside several of the most prestigious chefs in the industry, including legendary mentors Raymond Blanc and Marco Pierre White. A former executive chef of the Four Seasons Resorts worldwide, McLeod spend seven hears launching the culinary operations for several of the company’s Five Diamond, Five-Star hotel, The Grand Del Mar in San Diego, was his first connection to the local community with CH Projects eventually bringing him back to call San Diego home.
CH Projects continues to expand with an impressive 14 projects in their portfolio. While McLeod remains active in the kitchen, he is a critical leader as the culinary director and mentor to the CH culinary teams. He’s inspired by the local fisherman and engaging the chef community across the country, incorporating his values of responsibility and building relationships into every project.