Growing up on a small farm in southwestern Ontario, where “farm to table”, “local” and “fresh” was a way of life, provided inspiration for Jerome's life long love affair with food, and led him to a notable career in the restaurant industry.
Since graduating from the Culinary Management program at George Brown College, Jerome has worked at Toronto restaurant favourites such as Mercer Street Grill and North 44º as well as internationally for Hilton Hotels.
Jerome comes to us most recently from Byzantium, where as executive chef for over fifteen years, he was responsible for consistently amazing food from a Church Street institution.
He was a wise man who invented beer - Plato
At Morgans we aim to do for beer what the restaurant industry has done for food over recent years. Namely, we take its provenance, cellaring and serving seriously.
We celebrate choice and quality with an extraordinary range of strange and wonderful brews, both bottled and on tap.