Jennifer Dewasha’s vast culinary experience began during her teenage years, where she spent her weekends farming, gardening and hosting local community events. As a member of the Wahta Mohawks First Nations, Jennifer developed a deep passion for food through community focused events and celebrations, which led her to attended the Aboriginal Cuisine Program at George Brown College where she developed her techniques and broadened her culinary repertoire.

After college and looking to explore fine dining, Jennifer moved to Las Vegas. She began by working for Chef Daniel Boulud at DB Brasserie, in the Wynn Hotel. Jennifer then moved to L’Atelier de Joel Robuchon and then finally onto the three star Michelin rated restaurant, Joel Robuchon in the MGM Grand hotel.

Ready to return to Canada, Jennifer took an opportunity to open the Ritz Carlton Toronto. Then, as fate would have it, when Daniel Boulud decided to open Café Boulud at the Four Seasons Hotel Toronto, Jennifer rejoined his team.

In 2016 Chef Jennifer joined the team at Chase Hospitality Group as Executive Chef of Colette Grand Café.  She brings her passion for local agriculture, sustainable products and traditional preparations to the menu at Colette.