Jason Parsons (Kunst)

*****

Since Chef Jason Parsons’ arrival at Peller Estates Winery Restaurant, it has gained recognition as the leading dining destination in Niagara-on-the-Lake, Canada's premier Wine Region. The restaurant has been awarded the CAA 4 diamond rating, 3 stars in Toronto Life magazine, the Golden Plate Award from Le Clefs d’Or as well as being recognized with Zagat’s highest rating for food – “Extraordinary”. The winery was delighted to receive the prestigious honour of being awarded Canada’s Winery of the Year by the International Wine and Spirit Competition sponsored by the Rothschild family in London, UK.

Jason brings over twenty years of culinary experience to the Peller Estates Winery kitchen that he has gathered from some of the world’s most renowned restaurants. Jason’s resume boasts six Relais & Châteaux properties, two Michelin Star restaurants and numerous Leading Hotels of the World destinations. He was part of the opening brigade at Langdon Hall Country House Hotel and then headed overseas to the Chewton Glen, a one star Michelin restaurant, and Cliveden Hotel, one of Britain’s most luxurious hotels. He has also held positions at Waterloo House in Bermuda, at Hillebrand Winery Restaurant in Niagara-on-the-Lake, Executive Sous Chef at Biff’s in Toronto and prior to coming to Peller Jason was the Executive Chef of the Millcroft Inn where he elevated the dining experience to new levels. Rounding out his experience, Jason completed stages with renowned chefs Charlie Trotter in Chicago, Albert Roux in Amerstadam and Gordon Ramsay in New York City.

More recently you may recognize Jason from television. For the past seven years Jason has been a Guest Expert on CityLine. Working along side some of Canada’s top design, fashion and culinary experts to entertain and inform viewers across Canada.

Now Jason is starting into his fifth year at Peller Estates and is continuing to focus on awakening the palates of those that dine in his restaurant.

“I am eager to continue our constant pursuit of excellence,” states Chef Parsons, “excited to further develop one of Canada’s most talented culinary teams and continue my passionate journey of Wine and Food, The Joy of Life.”