Chef Jason Inniss, BA

Jason Inniss

Biography

Born and raised in Barbados and educated in Canada, Jason has been a full time professor at GBC since 2013. After selling his Restaurant Amuse-Bouche in 2010, Jason opened a catering company under his namesake that promotes local and sustainable products for high-end dinners and cocktail parties. Jason discovered his passion for cooking while studying History and International Relations, (BA Mount Allison University, Sackville, NB) he started his culinary career washing dishes in Victoria where he quickly landed a job as personal chef on a private yacht. This enabled him to pay his way through chef school (Professional Culinary Degree with Honours- Dubrulle French Culinary Institute, Vancouver, BC). Jason has worked under Chefs and Restaurateurs Pino Postararo and Marc Thuet- and has worked at the Fifth, Centro, Cioppino’s, to name a few. At George Brown Jason teaches Butchery and Food Theory and is the creator of Foods of the World. When he is not teaching or researching heritage, artisanal and interesting cooking methods- he is raising 2 daughters and cooking and preserving food that his wife grows on their farm Matchbox Garden and Seed Co. 

Academic Credentials

Profession Culinary Degree with honours, Dubrulle, BA Mount Allison University, History 1999,

Areas Of Specialization

Butchery, Food Theory, Foods of the World, Café Production 

Areas Of Expertise

Advocate for local and sustainable food

Career Highlights

Owner and Executive Chef: Amuse-Bouche Restaurant 2005-2010Owner: Inniss and Jacobs 2010-PresentSous Chef: The Fifth 2002-2005