Chef Jason Lynch

Grand-Pré NS

Labelling each bottles one by one
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Bacon Jam
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Chef in action
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Preparing Dijon Mustard
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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.


Le Caveau was named one of twenty world's best winery restaurants by Wine Access magazine. Jason is also Chef at the Black Spruce Restaurant in Gros Morne National Park.





Chef Jason Lynch