Jesse Smith has been cooking professionally for 18 years. For the last 7 years he has been based in Muskoka, where he creates refined dining experiences for private clients and special occasions.

 

His career has taken him through Michelin-starred and hatted kitchens across 11 countries and six continents. He has worked in three of the world’s 50 best restaurants — Nahm in Bangkok, Clove Club in London, and Pujol in Mexico City — as well as Canada’s number one restaurant, Pearl Morissette, and the renowned Langdon Hall.

 

For nearly a decade, Jesse has cooked private dinners for A-list clients while bringing the same level of care, technique, and attention to detail to every event — from intimate gatherings and weddings to larger celebrations.

 

Recent Plates

 

These are examples of dishes Jesse has created for private dinners. Every menu is thoughtfully designed for each client, using the best seasonal ingredients and refined technique.