On April 3, 2019, Stofa Restaurant will be hosting Domaine Queylus for a 7-course dinner. They will be pouring their premium wines and winemaker Kelly Mason will be on hand to talk wine and all about Queylus Vineyards.
It's shaping up to be a fun evening of food and wine! Tickets are $150/person with pairings included (plus tax and gratuity).
Reservations can be made by calling Stofa Restaurant at 613-722-6555
Before opening Stofa, Jason Sawision worked at Ottawa-based Atelier restaurant for six years, most recently as Chef de Cuisine. He competed with Marc Lepine and the Atelier team at the Canadian Culinary Championships in Kelowna, BC in 2012 and 2016, winning gold both times. Jason has been a professional chef for more than 15 years, and recently worked as a chef instructor at Algonquin College.
Prior to moving to Ottawa in 2011, Jason worked in the Toronto area at Canoe Restaurant and Bar(Anthony Walsh), Eigensinn Farm/Haisai Restaurant (Michael Stadtlander), and The Healthy Butcher. He received his chef training at George Brown College, and holds a Hotel and Food Administration degree from the University of Guelph. In his downtime, he enjoys sports, movies, and spending time with his family and friends.
Shortly after graduating from culinary school at Algonquin College, Imrun headed to England and interned at several Michelin Starred restaurants. His time at culinary school gave him professional training in wine, patisserie, and charcuterie.
Upon his return he was able to work with some of Ottawa’s most successful chefs including stints at Brookstreet Hotel and Atelier as well as working as the Chef de Cuisine at the renowned Bartlett Lodge in Algonquin Park. Imrun is committed to always growing in his field and learning from the best in the industry and is a valuable member of the Stofa Team.