The local difference
The EY Centre is proud to showcase the culinary panache and commitment to excellence. Here at the EY Centre we pride ourselves with high culinary standards with the use of seasonal, local and sustainable ingredients. Our guests are treated to the culinary uniqueness and remarkable service whether joining us for a small private function, memorable weddings or large galas.
Executive Chef Jason Juarez has over 20 years of culinary experience in small local restaurants to the Fairmont Hotels to most recently, at the University of Ottawa, under the Compass Group. Jason has many culinary accolades; most recent being the opening gala for Nordstrom in Ottawa. Through the years Jason has created his own distinct culinary style and creativity. He believes in only using the freshest and highest quality ingredients as well as seasonal, local and sustainable product.
Greg Rankie joins the EY Centre with a diverse culinary palate and experience. His culinary background extends from some of Ottawa’s finest restaurants, including Lago, to his most recent endeavor as Culinary Director of The Beaver and Bulldog’s four locations in the Toronto area.
Greg is a local with a passion to push the limits of the local culinary scene. He believes in using seasonal, local and sustainable ingredients. In his spare time, he has a hand in raising beef cattle on his own farm, as well as growing a variety of crops.