Bijou Restaurant

Our Team

chefs in the kitchen



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.

After BabelFish, Stewart took the Sous Chef position under Chef Roddy Eastman at Bijou Restaurant in Stratford. The Bijou is a larger establishment and was founded on the “farm to table” philosophy. Stewart was stimulated by the challenges and opportunities of a daily changing menu. Stewart has evolved to the Head Chef position at Bijou Restaurant. Where he continues to push his curiosity of food to the limit. On Bijou’s menu you’ll find dry aging, fermentation, curing, charcuterie, all driven by Stewart’s passion and creativity for the world of food.

Stewart is a team player, and this philosophy is demonstrated everyday at the Bijou. He encourages his chefs to… never stop evolving…never stop pursuing optimum results. Maintain daily enthusiasm and always remember every patron that enters the Bijou expects a memorable food experience.

Stewart realizes a great food experience is enhanced with the perfect wine pour. Stewart participates in all Bijou wine purchase tastings and relishes the opportunity to help patrons pair the perfect wine with their selected dish. Stewart’s talent for wine pairings is featured at Bijou special events, chef tastings and epicurean-themed evenings.

Bijou ownership is proud to showcase Stewart’s talents for cooking, butchery, and wine knowledge.



Mark Simone is a business executive with extensive C-Suite experience in the development and management of businesses in the insurance, finance, and medical sectors.

He was the President of Medipac International Insurance, Canada’s largest retailer of long-term travel medical insurance, the Executive and Managing Director of the Canadian Snowbird Association, one of Canada’s largest lifestyle affinity groups, the President of Ontario Health Clinics, serving over

fifty thousand patients and, most recently, the Vice President of Strategic Relations with Pinnacle Wealth Brokers, Canada’s largest Exempt Market Dealer.

Mark has developed successful sales and marketing programs throughout his career and has personally founded and managed largescale consumer and trade shows. He has a passion and talent for developing strategic relationships and maintaining mutual paths to success for all stakeholders.