Chef Jason Lynch

Meet our first featured chef! Introducing Chef Jason Lynch, of Le Caveau Restaurant. Chef Jason will be featured during our first night of the cooking series on November 5th. Jason’s featured ingredient is the ever versatile SQUASH! Born and raised in Nova Scotia’s Annapolis Valley, Jason studied at Le Cordon Bleu Culinary Arts Institute in Ottawa.

Upon returning to Nova Scotia he was part of the team at Acton’s Restaurant in Wolfville before joining Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2007 he took over as Le Caveau’s chef. At the forefront of the local food movement in the region, Jason sources roughly 80 percent of the restaurant’s ingredients locally.

He has authored a cookbook, Straight from the Line, hosts a podcast of the same name, and is a featured chef with Devour! The Food Film Fest. You can find out more information about Chef Jason on his website