Born in Montreal, Executive Chef Jason Morris began his career as a poissonnier. After graduating from the Institut de Tourisme et d’hôtellerie du Québec (ITHQ), he travelled to New York to continue his career with chef and restaurateur Paul Liebrandt. Celebrated for his role in elevating the Canadian culinary scene, Morris brings an innovative approach to Montreal fine dining at Marcus Restaurant, a leading Montreal downtown restaurant and bar. Known for his dedication to local ingredients and forward-thinking techniques, he has been recognized among Canada’s Top 10 Chefs and Canada’s 100 Best Chefs. Experience in some of the world’s most demanding kitchens has shaped his precise, thoughtful style and his commitment to inspiring the next generation of chefs.

Jay Lawson began his journey in the world of spirits with a background in chemistry before moving into mixology. Over the past 13 years, he has refined his craft at some of North America’s most respected cocktail destinations, including Stillife, Cloakroom, Le Fantôme and Pastel. His leadership contributed to multiple placements on North America’s Top 50 Bars list, highlighting his commitment to precision and innovation. Known for his focus on fermentation, technical detail and thoughtful storytelling, Lawson brings a unique artistic approach to cocktail creation. At Marcus, he continues to elevate the bar program, shaping a new generation of bartenders through creativity, expertise and an unwavering dedication to the craft at our cocktail bar in Montreal downtown.