George Brown Chef School Alumn Jud Simpson

Executive Chef

Culinary Arts program

Photo: Couvrette Studio, Ottawa

Judson Simpson

Judson "Jud" Simpson has been executive chef of Food Services at the House of Commons in Ottawa since July 1991.

Jud graduated from George Brown College in 1981 with honours, two scholarships and the Dean's Award.

During his apprenticeship years, Jud worked at many Toronto landmarks such as Fenton's, Hazelton Lanes, the Inn on the Park and Napoleon's. Afterwards, in order to perfect his skills in garde-manger, Jud became part of the brigade at the historical King Edward Hotel. In the spring of 1985, Jud took on the position of executive sous-chef at the Sheraton Toronto East Hotel where he was proudly responsible for Whitesides, the hotel's fine dining room. In 1989, Jud became executive chef at the Chimo Hotel Markham, ushering in a new dimension of cuisine and supporting the hotel chain in its menu planning and food programs.

It was also in 1985 that Jud began competing in various Culinary Salons in Ontario, receiving silver and gold medals and other distinguished prizes and trophies for his entries, including the grand prize gold in the Muskoka and Toronto Culinary Salons in 1987 for the best Canadian theme. In the spring of that year, he earned the captaincy of a city team named "Torcook", which would take him on his first trip to the Culinary Olympics in Frankfurt, West Germany, in October of 1988. The team was awarded 5 gold medals and one grand gold and Jud returned home from his first Olympics with a personal gold medal as Team Captain and a love of international culinary competitions that would engage him for many years to come.

During his next few years at the Chimo, he continued to compete in Canada and the U.S. and was awarded the prestigious Philanthropique Society of New York City's medal of distinction for his restaurant work in the Montreal Salon Culinaire in 1989. In the summer of 1991, Jud and his family made the move to Ottawa when he accepted the position he currently holds as executive chef of Food Services at the House of Commons. He was awarded a silver medal at the Culinary Olympics in 1992 as captain of Team Toronto. However, after his second Olympics, Jud felt the need to take a break from culinary competitions and became actively involved in many associations such as Cuisine Canada, la Chaîne de Rôtisseurs, the Canadian Federation of Chefs and Cooks and Les Toques Blanches International, Ottawa Chapter, of which he was a founding member. As a certified Chef de Cuisine, the highest designation for a chef in Canada, he also served on the provincial advisory committee for cooks.

In October 2000 he was the manager of Culinary Team Ontario, which won gold and ranked second world-wide out of 44 regional teams at the Culinary Olympics in Erfurt, Germany. He managed Culinary Team Canada for the 2004 Culinary Olympics. He actively raised funds and travelled across Canada to recruit members from all regions of the country and took his team abroad to locations such as Luxembourg and Chicago to prepare for the ultimate culinary competition in Erfurt, Germany. The team was rewarded with Olympic gold and gold medals for the cold food display and silver for the "Restaurant of the Nations" hot food competition.

He is also a member of the American Culinary Federation, the International Association of Culinary Professionals, the Canadian Association of Foodservice Professionals and the Canadian Organic Growers to his list of memberships.