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Jeff Massey - Executive Chef / Owner of Restaurant 62 |
| | I have been cooking and creating as long as I can remember. My passion for food started with my mom, who, ever the teacher, was constantly inventing meals in our kitchen. She would hoist me up on a stool beside her where we would bake and broil our way through countless family dinners. I admired her innovation and creativity with ingredients. At fourteen my passion for cuisine led me to my first job as a dishwasher at a golf course in Ontario. It was here, elbows deep in dish water, that I decided to pursue a career in the culinary arts. After finishing high school I spent the next several years working at such establishments as the White Crystal Inn and The Falls Golf and Country Club before receiving formal training at Vancouver's Dubrulles Hotel and Culinary Institute (now the Art Institute of Vancouver). Immediately upon finishing my degree I began working under Executive Chef Pino Posteraro at Cioppino's Mediterranean Grill. Two years later I left Ciopinno's to work with Executive Chef Sean Riley at Glowbal Grill and Satay Bar, and later became the Restaurant Chef of the Glowbal Group's second location, Coast in the spring of 2004. In the mid-summer of 2006 I relocated to Abbotsford and soon became Executive chef/owner of Restaurant 62. We started catering in Abbotsford shortly thereafter through our catering company - R62Catering. Since becoming the Executive chef/owner of Restaurant 62 I have worked very hard to create a menu that stays true to the ingredients and inviting to our sophisticated guests. My philosophy has always been this: create and maintain a menu where the food is locally inspired, ingredient driven, and above all else, simple and clean |
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