Chef de Cuisine Paul Benallick
Chef Paul’s passion for food goes as far back as his childhood days, where he worked alongside his grandfather in the garden and developed a love of raw ingredients. Born and raised in Wellington County, Paul began his culinary career at Pronto. At the age of 26, he was promoted to Chef de Cuisine at Auberge du Pommier. After having been mentored by some of Toronto’s top chefs, such as Anthony Walsh, Michael Bonacini and Brad Long, Paul decided to explore the culinary arts in the UK, where he partnered an intimate restaurant in North Yorkshire. After five years, Paul decided to return to Canada, bringing back with him the understanding of what it is to respect the history and culture of dining. He had the opportunity to share that passion with students at George Brown College, where he ran The Chefs’ House, staffed entirely by students. Most recently, Paul opened the kitchen at STOCK as Chef de Cuisine. Paul brings to Jump a wealth of experience and a fresh approach to Jump’s modern menu.