About The Menu
My culinary journey began right here in Toronto, where I had the incredible opportunity to train under some of the city’s top French and Italian chefs at iconic restaurants like Centro, North 44, Zucca, and Biff’s with Oliver & Bonacini. That foundation eventually took me across the pond to England, where I continued to refine my craft at The Fat Duck under Heston Blumenthal.
For the past 17 seasons, I've proudly served as Chef de Cuisine of the Platinum Club in Scotiabank Arena. From creating memorable dining experiences for our guests to fueling the Toronto Maple Leafs and Raptors before game time, every dish I’ve prepared has been rooted in passion, precision, and purpose. These experiences continue to inspire and shape the way I create every meal.
For me, every great dish starts with three essentials: top-quality seasonal ingredients, flavours that highlight ingredient’s natural beauty, and textures that elevate every bite.
Together with our talented brigade, we bring a mix of classic and modern approaches to the table—chasing layered flavours and building dishes that feel both exciting and comforting and most importantly, delicious for our guests..
This menu is a reflection of that philosophy: a balance of creativity and familiarity, designed to offer something meaningful for every guest. I hope you enjoy every bite as much as we enjoyed making it.
- Jason Bailey, Chef De Cuisine Scotia Club
