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Executive
Chef, House of Commons
Born and raised in Toronto, Jud got his start in a local fishmarket where he learned the basics of cooking that still serve him today. Later Jud decided to enroll at Toronto's George Brown College to study cooking in a formal environment, graduating with honours and achieving the Dean's list. During his apprenticeship years, Jud worked at such Toronto landmarks as Fenton's, Hazelton Lanes, Inn on the Park and Napoleon's. After finishing his apprenticeship, Jud moved on to the historical King Edward Hotel where he began to hone his skills in Gardemanger. His next step was as Executive Sous Chef at the Sheraton Toronto East Hotel where he took great pride in being accountable for Whitesides Fine Dining Room. Jud became Executive Chef at the Chimo Hotel Markham in 1989, bringing in a new dimension of cuisine as well as supporting the Chimo Chain of Hotels in Menu Planning and Food Programs. In 1991, Jud and his wife Lisa along with their family moved to the Nation's Capital where, to this day, he continues to practice and teach his artistically personal brand of Canadian Cuisine. As for culinary achievements and awards, Jud's list is long and distinguished including 1987's Grand Prize Gold in Muskoka and Toronto's prize for Best Canadian Theme; he was awarded the prestigious Philanthropique Society of New York City's Medal of Distinction for his restaurant work in Montreal in 1989. One would think that Jud has enough on his plate being Executive Chef at Parliament yet he still finds time to actively participate as Secretary of Les Toques Blanches International, Ottawa Chapter, of which he was a founding member, Cuisine Canada, Chaîne des Rotisseurs and the Canadian Federation of Chefs and Cooks as well as serving on the Provincial Advisory Committee for Cooks. Jud is also very proud of the low fat cooking course he is currently teaching called "Healthy Bites", which he personally designed for the Weight Management Clinic at Ottawa's Civic Hospital, the largest weight management clinic in North America. Jud has also been appointed Manager of Culinary Team Canada 2001 - 2005 by the Board of Directors of the Canadian Federation of Chefs and Cooks. As a certified Chef de Cuisine, the highest designation for a chef in Canada, Jud is a firm believer in the abilities of Canadians to cook and has made it one of his goals to promote and teach the fine art of Canadian Cuisine. He ensures that all his staff and apprentices work with him.... a vital part of his team. International Competition Resume
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f one were looking for an expert opinion on Canada and the Culinary
Arts then one need look no further than Jud Simpson, not just because
he is the Executive Chef of Food Services at the House of Commons
in Ottawa, but also because he is proud to have been born, raised
and trained in Canada.
