Jason Morris

Executive Chef, Four Seasons Montreal

Born in Montreal, Jason Morris began his career as a poissonnier before training at the ITHQ. His pursuit of culinary excellence took him to New York, working under Paul Liebrandt at the Michelin-starred Corton, where he first experienced the rigor of a twenty-cook brigade and the pursuit of absolute precision.

Jason’s journey continued across Scandinavia, where he absorbed lessons that shaped his philosophy: bold creativity at Geist with Bo Bech, the craft of fermentation at Relae, relaxed yet ambitious dining at Brör with former Noma sous chefs Sam Nutter and Victor Wågman, and finally three-star perfection at Maaemo under Esben Holmboe Bang, ranked among the World’s 50 Best.

In 2011, Jason returned home to Montreal, joining Daniel Boulud to open Maison Boulud at the Ritz-Carlton. From Boulud, he gained the stamina and leadership discipline that underpin his career today. With this foundation, Jason opened Le Fantôme in 2015, quickly earning acclaim and awards, and later launched PASTEL in Old Montreal, which landed on Canada’s 100 Best and Air Canada’s Top Ten in its very first year.

Now as Executive Chef of Four Seasons Montreal & Marcus Restaurant and Lounge, Jason leads with a vision forged in the world’s most demanding kitchens, a blend of meticulous technique, bold creativity, and the conviction that true luxury dining inspires both guests and the next generation of chefs.