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 Jason Sawision
Sous-Chef
Jason Sawision began cooking at Across the Road restaurant in his hometown of Toronto during summers and school breaks from the University of Guelph. In 2004 while in his third year of Hospitality and Tourism Management, he completed a one-year co-op term at the St. Thomas Ritz Carlton in the Virgin Islands. He quickly advanced in the pastry department, starting as an apprentice and ending as department head.
After completing his undergraduate degree, he enrolled at George Brown College and received his red seal certification after graduation. In 2006, he started a position at Canoe Restaurant and Bar where he worked a variety of stations as chef de partie and tournant, and learned about Canadian cuisine and fine dining. Wanting to learn more about butchery, Jason took a job at the Healthy Butcher in downtown Toronto where he was introduced to whole-animal butchery using organic and sustainable sources. In 2009, an interest in farm-to-table and locally sourced products led Jason to Michael Stadtlander’s Eigensinn Farm and Haisai Restaurant where he worked for over a year. While living on the farm, he was exposed to all aspects of farm life, and also developed an interest in working with tasting menus.
Jason moved to Ottawa in early 2011, and was attracted to Atelier’s innovative culinary approach and unique methods of cooking and preparation.
Other Team Members:
• Marc Lepine (Chef/Owner)
• Steve Robinson (Sommelier)
• Luis Calero (Chef de Partie)
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