Director of Culinary Development, Donnelly Group
New Brunswick born Chef Stewart graduated from Prince Edward Island’s Holland College in 2001. He honed his skills through stages at the Auberge du Pommier in Toronto, as well as Thomas Keller’s French Laundry and Bouchon Bistro in California, before returning to Canada as Chef de Cuisine at Rimrock Resort Hotel’s Five Diamond Eden Restaurant in Banff. In 2009, Stewart began his tenure with Heston Blumenthal at the renowned three Michelin-starred Fat Duck in Bray, England, which was named ‘Best Restaurant in the World’ for two consecutive years. In 2016, Stewart followed his love of the ocean and seasonal ingredients out to Vancouver, where he took the position of Chef de Cuisine at Hawksworth Restaurant, after previously spending five years in the Okanagan as the Executive Chef at Mission Hill Family Estate. Now, as Director of Culinary Development for the Vancouver-based Donnelly Group, Stewart oversees the culinary operations of 12 different venues on the West Coast. The Donnelly Group has also recently expanded into the Toronto market, opening two Free Houses and preparing to open a third in late fall of this year. Stewart’s extensive resume and love of teamwork have put him in an ideal position to lead the culinary team at Donnelly Group.