Chef de Cuisine
Growing up just outside of Montreal, Shawn Jackson fell in love with the restaurant industry from a young age. From the long hours to the staff camaraderie, Chef Shawn was always naturally suited for the kitchen lifestyle.
In his first leadership role as Executive Chef of Cunningham’s Pub in Quebec, Chef Shawn revitalized the menu and food vision, launched a catering arm for the business, and helped the owner open two more locations. Following this success, Chef Shawn made the decision to complement his real-world experience with formal training at George Brown. At 30 years old, he started over with a clean slate.
Since graduating, Chef Shawn has helped open Café Dominion in Montreal, and enjoyed Chef de Cuisine stints at Mill Street Brew Pub locations in Toronto and Ottawa. Craving more knowledge and experience, Chef Shawn spent four months staging at various notable restaurants, from the innovative Park Restaurant in Montreal, to the molecular-gastronomy-focused Atelier in Ottawa.
Chef Shawn started his career with Oliver & Bonacini in Toronto as Chef de Cuisine at O&B Café Grill, Yonge & Front. During this time, he was presented with an opportunity to follow his passion for beer and left to open the first Goose Island Brewhouse in Canada and later, Bier Markt on Toronto’s Esplanade. Having fulfilled his desire to work closely with some of the best beer and brewers in the country, Chef Shawn has returned to Oliver & Bonacini as Chef de Cuisine at The Guild, where he focuses on sharing his creative cooking with the city of Calgary.