Jameson Watermulder

Eating a meal can sometimes be a simple matter of making a sandwich or opening and heating a can of soup. For Toronto chef Jameson Watermulder, however, food is about exploring unique and interesting ways to use ingredients to create rich and varied flavors.

Jameson Watermulder studied at the University of Manitoba before beginning his career as an executive chef and restaurant owner. His last position had him working in Toronto as an executive chef at the Summerhill Market, a high-end market that specializes in catering as well as preparing fresh recipes for market patrons. Notably, at Summerhill Market, Jameson grew and developed a kitchen brigade from 15 to 125 staff members in the market’s bustling catering kitchen.

Besides his work in Toronto, Jameson Watermulder also owned and operated the Winnipeg restaurant and specialty store Gluttons, which has been named one of the top restaurants in Canada both online and in the EnRoute magazine. In addition, the restaurant has received positive reviews in Toronto Life Magazine for its high quality food, inviting atmosphere, and good service. The quality of food at the restaurant earned Jameson and chef Makoto Ono the prestigious Gold Medal Plates prize in 2007.

One of the reasons for Jameson’s high regard in culinary circles is his willingness to embrace unique recipes that use unusual ingredients to produce flavorful results. His part in the creation of a sweet and salty candy made from olives caught the attention of Globe and Mail writers, and moreover, chef John Lee mentioned him as an inspiration for his own career in the culinary industry.

Jameson Watermulder was once a guest on a television episode of Eat, Shrink & Be Merry, where he shared his technique for making chicken cordon bleu. He has posted many of his recipes online and looks forward to sharing many more in the future. Additionally, Jameson participated in the 2010 Chef’s Challenge for a Cure to raise money for cancer research, and has supported other charities, such as Zac Brown’s charity Camp Southern Ground.

When he is not working or experimenting with new recipes, Jameson Watermulder likes to spend his time relaxing and enjoying his hobbies. He belongs to the Granite Country Club in Toronto and is also part of the Saturns Drives car club, where he shares his love of exotic cars with other enthusiasts.