shot of Jump dish


Chef de Cuisine Luke Kennedy

Shortly after graduating from the Pacific Culinary Institute, Luke Kennedy settled into the role of Chef de Partie at C Restaurant, part of the Kambolis group in Vancouver. Chef Luke spent five years with the company, eventually being promoted to oversee all three restaurants as Executive Sous Chef. In 2006, Chef Luke won the Gold Medal Plates regional championships, going on to compete at the national level.

In 2007, Chef Luke relocated to work as Senior Chef de Partie at The Greenhouse, a Michelin-starred restaurant in London, U.K., refining his skills under Executive Chef Antonin Bonnet. After two years, Chef Luke returned to Canada to take the role of Chef de Cuisine at Oliver & Bonacini Café Grill, Yonge & Front in Toronto’s financial district. In 2011, Chef Luke worked alongside Executive Chef Anthony Walsh and Chef Paul Brans to develop and open Bannock, O&B’s eclectic and approachably Canadian restaurant at Hudson’s Bay. In 2012, Chef Luke accepted the job of Executive Sous Chef at Café Boulud at Toronto’s Four Seasons, where he worked under Executive Chef Tyler Shedden.

Chef Luke is thrilled to return to O&B as Jump’s Chef de Cuisine, bringing his excitement for world-inspired cuisine to the kitchen. Pulling from his international experience, Chef Kennedy’s menu will have an increased focus on charcoal meats, handmade pastas and fresh takes on retro favourites.   

Tel: 416.363.3400 18 Wellington St. W. Commerce Court East
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