Stewart is curious by nature and specifically when it comes to the world of food. Stewart’s innate curiosity and passion for cooking has provided him the opportunity to work at some exceptional restaurants throughout his career.
Stewart started his professional career at Auberge in Toronto under Chef Kyle Rose, during his two-year tenure he was promoted to Sous Chef. This maturation process was invaluable and helped launch Stewart’s career. During his time at Auberge, Stewart developed a passion for charcuterie and butchery in general.
The next step in Stewart’s career was Head Chef at BabelFish in Guelph. Stewart embraced the expanded responsibility and successfully transformed the restaurant to the next level. During his time at BabelFish, Stewart evolved his Charcuterie and whole animal butchery and was nominated for Charcuterie Master on two occasions.