Chef Jamie Kennedy of Gilead Cafe in Toronto on Maui

Chef Jamie Kennedy
Chef Jamie Kennedy of Gilead Cafe in Toronto is on Maui April 9 through April 16 on a cultural chef exchange. Three consumer events are planned (see schedule of events). In addition, Chef Jamie will visit several farms to learn more about Maui agriculture and the islandʻs local food movement. The farms include The Breadfruit Institute at Kahanu Gardens, Hana Fresh Market, Kupaʻa Farm, Yeeʻs Orchard, and others. Chef Jamie will meet several Maui chefs including Perry Bateman of Mamaʻs Fish House, Jeff Scheer of Maui Executive Catering, Chris Spe ere of the Maui Culinary Academy, Craig Erickson of Nāpili Kai Beach Resort, James Simpliciano, and Lyndon Honda.

For over three decades Jamie Kennedy has been instrumental in shaping the culinary landscape in Canada. His innovative approach to gastronomy, commitment to sustainable agriculture and advocacy of local food have been unwavering. He uses his role as Chef to strengthen the vital links within Toronto’s community of artisans, farmers, wineries and fellow chefs, while providing his audience with an educational and nourishing demonstration of the bounty and excellence possible right in our own backyard.

Jamie has applied the slow food philosophy in every aspect of his acclaimed restaurants and his flourishing catering business. His seasonal methods of cooking and involvement with the local food movement continue to inspire progress in agricultural and gastronomical communities across Canada.

In 2010, Jamie was honored for his contributions with two major appointments; with Chef Michael Stadtländer, he was awarded for his leadership at the inaugural Governor General’s Award in Celebration of the Nation’s Table, and soon after he was appointed to the rank of Member of the Order of Canada.

Jamie’s headquarters and restaurant, Gilead, are located in historic Corktown. Jamie Kennedy Event Catering is based out of the beautiful Gardiner Museum, where one can also enjoy the Jamie Kennedy at the Gardiner Café.  Windows by Jamie Kennedy, at the Sheraton on the Falls hotel in Niagara Falls, opened in February 2012.

Visit for more information, including a complete bio. Follow us on Twitter at #MauiAg.

Schedule of Maui Events:

  • “Lunch at The Leis Family Class Act Restaurant” – Friday, April 12, seatings at  11 am – 12:30 p.m. Maui Culinary Academy’s highly acclaimed fine-dining restaurant is a 75-seat facility with a breathtaking ocean view. At the center of this living classroom is the Exhibition Kitchen, where restaurant patrons can watch up-and-coming chefs as they deftly wield pots, pans, knives and spatulas to prepare cuisine that is unrivaled on Maui. Appetizers, salads, soups, entrees and desserts will highlight the Island’s freshest locally-grown produce. Tucked into the corner of the restaurant is a beautifully appointed 16-seat private dining room.
  • “Frites Stand at Upcountry Farmers Market” – Saturday, April 13, 7 a.m. – 11 a.m. Meet chef Jamie Kennedy at the Upcountry Farmers Market. Jamie will prepare his signature ‘frites’ (french fries) from locally sourced Grown no Maui breadfruit, taro, and potatoes sourced from The Breadfruit Institute at Kahanu Gardens, Kupa’a Farm and Nohoʻana Farm. He will also feature Molokai Sweet Potato from L&R Farm. The Frites Stand is a benefit for Slow Food Maui, a member of Slow Food USA.  Chef Jamie Kennedy is a founding member of Slow Food Toronto. Jamieʻs Gilead Cafe is recognized for “best french fries in Toronto”.  Members of Slow Food Maui and chef Jeff Scheer of Maui Executive Catering in Haiku will be on hand to help Chef Jamie at the Frites Stand
  • “Chef Jamie Kennedy presents Grown on Maui Dinner at Merriman’s Kapalua” Four course meal prepared by chef Jamie Kennedy with support from chefs Peter Merriman and Ricky Sakoda of Merriman’s Kapalua, Jeff Scheer of Maui Executive Catering, Lyndon Honda and  students from the Maui Culinary Academy. This event is a benefit for the Maui County Farm Bureauʻs Grown on Maui program. $100 per person, four courses and passed hors dʻoeuvres. Cocktails/Wine charged separately.   5:30 pm – 8:30 pm. Limited to 70 guests. Call 808-669-6400 for reservations.