He’s been the Executive Chef at Opus since 2001. It’s safe to say that Jason Cox has never compromised on quality since day 1. He can often be found at the St. Lawrence Market in downtown Toronto, hand-picking the freshest ingredients in order to prepare his daily delicacies. That being said, Chef Jason takes great pride in consistently creating culinary delights that coincide with the changing seasons.
His dinner menu is considered by many to be a ‘feast for the senses’. Dishes such as Quebec foie gras, Isle Verte rack of lamb and Atlantic lobster have become stuff of legend. Meanwhile, his selection of Persian caviars and fascination with Asian cuisine can often be found in a variety of his creations.
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