In Culinary | By Fogo Island Inn | November 28, 2017
Chef Jonathan Gushue Joins Fogo Island Inn
Fogo Island Inn looks forward to welcoming Jonathan Gushue as Executive Chef. He will be joining the Inn's culinary team as of February 1, 2018. This will mark Chef Gushue's return not only to his hotel roots, but also to his home province of Newfoundland and Labrador.
Gushue started his career with Four Seasons Hotels and Resorts and, over the next decade, worked in various kitchens in Japan and the UK. Upon returning to Canada, his training lead him to positions in St. John’s, Vancouver, and Toronto. In 2005, he accepted his first Executive Chef position at Langdon Hall Country House Hotel and Spa. Over the next several years he established himself as one of the leading Chefs in Canada, earning such awards as Forbes Top 100 Restaurants in the World and Canadian Chef of the Year 2010, as well as Ontario Chef of the Year 2011. Most recently, Chef Gushue was co-owner and Executive Chef of The Berlin Restaurant in Kitchener, ON. He says, “I am very much looking forward to joining one of Canada’s premier properties. To create with such a talented group of people in such a unique setting is the opportunity of a lifetime.”
Chef Gushue arrives at Fogo Island Inn just months after it was named among six of the best in North America by the Diners Club 50 Best Discovery Series, and was noted by that same organization as “the one to watch to move into the world’s top 100.” He is excited to be joining the Inn’s kitchen team, alongside Chef Tim Charles, in what will be Fogo Island Inn’s sixth year of operation. The Inn’s culinary presence continues to evolve from its solid foundation and earliest honour of being among the top three of ‘Canada’s Best New Restaurants’ in Air Canada enRoute’s listing of 2013.
Dining at Fogo Island Inn is an invitation to dig a little deeper to more fully know the remote island in the North Atlantic. Innkeeper Zita Cobb said, “from the first days of service, our focus has been on our traditional foodways and connecting people to nature and culture through food. We are delighted to be deepening our commitment to Newfoundland culinary development and innovation with Newfoundland-born Chef Gushue. His approach to food celebrates tradition with imagination.”
Image Credit (Jonathan Gushue): Sian Richards
