Jack is an outstanding hospitality professional, with a decade of experience as manager, maître d’, and director of operations in the US and Canada. After opening several restaurants for the Kenzo Group in Massachusetts, he relocated to his native Montreal and joined the service team of the world-famous, La Queue de Cheval, before being recruited by Maison Boulud, at the Ritz-Carlton, where he spent five informative years as maître d’ under the tutelage of chefs Daniel Boulud and Riccardo Bertolino. His experience in multi-million dollar operations led him to become director of operations during the launch of the spectacular Spanish restaurant, Iberica, before joining Henri Brasserie Française.