Chef Jason Lynch
Our chef Jason Lynch creates regional fare with global flair
Straight from the Line
Recipes and reflections from a chef at work
From our own award-winning chef and straight talker Jason Lynch comes this beautiful collection of appetizers, mains, soups, sauces, sides and desserts you can successfully make at home.
You can purchase the print edition at Le Caveau Restaurant, our Wine Shop, or buy ordering online.
Chef Jason Lynch and his dynamic staff are known for creating incredible food using only the finest ingredients. Lynch grew up in the Annapolis Valley and has worked in the Wolfville food industry for more than 15 years. He prefers to use local produce and over 80 per cent of the restaurant’s ingredients have been farmed nearby. Having been the senior chef for four years, Lynch certainly knows what our customers want and love.
While focusing on regional products, Lynch provides guests at Domaine de Grand Pre a real taste of Nova Scotia. After studying at Le Cordon Bleu in Ottawa, Ontario, Lynch returned to his home province and joined Le Caveau’s team in 2003. In 2007, he was named the restaurant’s executive chef and has proven himself to be one of the province’s leading masters in cooking.
Among this season’s delectable dishes—which will change again in September—are pan-seared Acadian tofu, poached Fundy lobster, crisp Martock Glen pork belly, and a warm chocolate boule.
Join us for lunch or dinner and let Jason and his team prepare an unforgettable dining experience.