STEPHEN JENKINS
Montreal,Canada
Summary
Accomplished Executive Chef with 18 years of fine-dining leadership across Michelin-starred restaurants, luxury resorts Adept at globally inspired cuisine, precise budgeting, remote provisioning and HACCP-level. Renowned for tailoring memorable gastronomic journeys for owners, charter guests and crew, while coaching multicultural teams and upholding ISM safety standards. Flexible for worldwide itineraries, from Caribbean and Bahamas seasons to Mediterranean summers.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Chef de Partie (Garde-Manger & Sauce)
Maison Boulud, Ritz-Carlton Montréal
01.2018
- Supported 2-Michelin-star Chef Daniel Boulud’s high-volume fine-dining operation producing 500+ plates/shift.
- Developed sous-vide protocols still in use, reducing prep time by 14 %.
Raw Bar Chef
Hotel William Gray (4-Diamond)
01.2017
Chef de Partie
“W” Hotel Montréal (Starwood 5-Star)
01.2014
Sous Chef
Au Pied De Cochon “Cabane Au Sucre”
01.2010 - 10.2011
- Earlier positions and full sea-going log available upon request; includes stage at Blue Hill at Stone Barns (2016).
Chef de Cuisine
Ripplecove Hotel & Spa, 5-Star Relais-Châteaux
01.2023 - 01.2024
- Directed a 15-person brigade delivering up to 350 covers/day; raised guest satisfaction score from 88 % to 95 %.
- Engineered 7-course tasting menu featuring hyper-local produce, elevating revenue per cover by 23 %.
- Implemented HACCP system and allergen matrix; passed provincial inspection with zero non-conformities.
Private Dining Chef
Cabot Cape Breton, Luxury Golf Resort
01.2020 - 01.2022
- Designed bespoke menus for high-net-worth villa guests and PGA clientele; 100 % 5-star guest feedback.
- Managed end-to-end sourcing, cold-chain logistics and budget in remote coastal setting.
- Delivered interactive chef-table experiences, wine pairings and culinary storytelling.
Chef de Partie
Tuck Shop Bistro (Top-10 Canada)
01.2015 - 01.2017
Education
STCW ENG1
SEVEN SEAS
06-2025
Level 2 Award in Wines -
Wine & Spirit Education Trust
01.2018
Advanced Culinary Stage - undefined
Blue Hill at Stone Barns
01.2016
Diploma - Professional Cooking
Pearson School of Culinary Art
01.2004
Skills
- Menu Engineering & Seasonal Tasting Menus
- Charter & Private Service
- Remote Provisioning (Caribbean, Med, Pacific)
- Dietary Accommodations (vegan, gluten-free, kosher)
- Wine & Cocktail Pairings
- Farm-to-Table & Foraging
- Budget & Inventory Control
- HACCP / Galley Hygiene
- Silver Service Liaison
- Team Leadership & Training
- Culinary Trend Analysis
- Costing & Accounting (Excel, Adaco)
Accomplishments
- Created complete restaurant menu alongside executive chef. Daniel boulud
Languages
English
Full Professional
Affiliations
- Canadian Culinary Federation (CCFCC)
- Worldchefs / PYA Certified Chef de Cuisine - Level 3
Certification
- Canadian Passport (valid 2035)
- B1/B2 US Visa (valid 2028)
- Schengen access (ETA)
- ENG1 Medical (Jan 2025)
- STCW 2010 Basic Safety Training
- Food Safety & Hygiene Level 3 (HABC)
- WSET Level 2 Wines & Spirits
Timeline
Chef de Cuisine
Ripplecove Hotel & Spa, 5-Star Relais-Châteaux
01.2023 - 01.2024
Private Dining Chef
Cabot Cape Breton, Luxury Golf Resort
01.2020 - 01.2022
Chef de Partie (Garde-Manger & Sauce)
Maison Boulud, Ritz-Carlton Montréal
01.2018
Raw Bar Chef
Hotel William Gray (4-Diamond)
01.2017
Chef de Partie
Tuck Shop Bistro (Top-10 Canada)
01.2015 - 01.2017
Chef de Partie
“W” Hotel Montréal (Starwood 5-Star)
01.2014
Sous Chef
Au Pied De Cochon “Cabane Au Sucre”
01.2010 - 10.2011
Advanced Culinary Stage - undefined
Blue Hill at Stone Barns
STCW ENG1
SEVEN SEAS
Level 2 Award in Wines -
Wine & Spirit Education Trust
Diploma - Professional Cooking
Pearson School of Culinary Art
Hobbies and Interests
Open-fire & sous-vide cooking, fermentation & charcuterie, beekeeping, downhill skiing, surf lifesaving (Bronze Medallion), conversational Spanish & French
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