Stofa is built on a passion for food, traditional and modern cooking methods, and creativity. We look to the ingredients to bridge the gap between time-honoured techniques and modern progression, producing a comfortable, inventive, and evocative dining experience.
Our name, Stofa, represents a place of warmth and comfort where people can gather to eat, drink and be amongst friends. We proudly support local and sustainable products, and participate in the farm and food community, all while providing guests with vibrant and engaging food presented in an approachable yet innovative dining setting.
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.