"Chef Jason says that when he was growing up, his Chinese mom did most of the cooking, so it is her dishes he usually associates with comfort. Her meals were robust, drawing from a mix of cuisines, including shepherd’s pie, chili and scented roast chicken, which remains a favourite to this day."
"Ottawa is a gold mine for top-notch restaurants that serve seasonal comfort food in a relaxed atmosphere. I could rhyme off 20 in 10 seconds flat. At the other end, we have a smattering of destination restaurants, places you cross town for. Atelier is the most prominent of that genre, with the newly re-opened MeNa muscling in — restaurants where the dining experiences are completely guided by the kitchen and dishes are designed to knock your socks off.
Jason Sawision could do either model well. He may look 19, but his CV is deep and eclectic..."
"... He can roam all over the culinary map as much as he wants if it means we get to indulge in Stofa’s sublime seafood tower with Korean accents, or its pork loin main course that unites spaetzle, jalapeño and tamarind, or its impeccable passionfruit soufflé."
"... It is open, comfortable and minimalist, with varying tones of pale grey complemented by dark wood. A lengthy bar fronted with intriguing tile runs across the back of the space; it has a wide white stone countertop, ideal for drinks or dining."
"The chef, who has also enjoyed stints at the much-celebrated Canoe (Toronto) and Eigensinn Farm (near Collingwood), says he has been inspired by his well-regarded mentors “but you come to a point where you want to start creating your own menu.”
"...I’m pretty stoked for this place. Jason Sawision, chef de cuisine at Atelier restaurant for six years, Marc Lepine’s sous chef for both the 2012 and 2016 golden wins at the Canadian Culinary Championships..."