Jeremy Charles, Executive Chef
Jeremy Charles spent a lot of time with his grandmother growing up. They’d cut out cod tongues together and Jeremy would sell them to make money to buy fishing rods. Today, cod tongues are one of his favourite things to cook up for guests who come to his restaurants. And boy, do they come. They come from far and wide to check out what all the fuss is about. Jeremy has been recognized, many times over, as one of Canada’s top chefs and his first restaurant, Raymond’s, has been called one of the best in the world. A true food philosopher, Jeremy prides himself on relationships with local fisherman, farmers, and foragers to ensure the ingredients in his kitchen are fresh, local, and beautiful.