Straight From The LineRecipes and reflections from a Chef at work

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About (Chef) Jason Lynch

Born and raised in Nova Scotia’s Annapolis Valley, Jason studied at Le Cordon Bleu Culinary Arts Institute in Ottawa. Upon returning to Nova Scotia he was part of the team at Acton’s Restaurant in Wolfville before joining Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003.

In 2007 he took over as Le Caveau’s chef. At the forefront of the local food movement in the region, Jason sources roughly 80 percent of the restaurant’s ingredients locally.

Le Caveau was named one of twenty world’s best winery restaurants by Wine Access magazine. Jason is also Chef at the Black Spruce Restaurant in Gros Morne National Park.

Visit one of Jason's Restaurants

Le Caveau

One of Wine Access magazine's 20 best winery restaurants

The Black Spruce

A gourmet dining experience in Gros Morne National Park.