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.

With more than 13 years of experience in Montreal’s cocktail scene, Jay Lawson has developed a distinctive style defined by technical precision, creative restraint and an instinct for storytelling. His career includes Le Fantôme, Pastel and Cloakroom Bar, which earned three consecutive placements on North America’s 50 Best Bars during his tenure as Bar Manager. Today, as Head of Mixology at Marcus, Jay brings an olfactory approach to cocktail creation, exploring the relationship between aroma, flavour and memory. Drawing on fermentation, seasonality and thoughtfully selected ingredients, he creates layered compositions that engage the senses and reveal themselves gradually with every sip.