Jay Gladue graduated from North Vancouver Culinary School in 1995 and began his cooking career at the vegan/vegetarian Vancouver institution, The Naam. He has worked in a number of restaurants on the west coast, the Maritimes and Montréal. After holding a chef position at a popular scotch and cigar bar in Halifax (Tom’s Little Havana), Jay returned to Vancouver to work and train under two of the city’s esteemed chefs, Don Letendre (executive chef) and Julian Owen-Mold (chef de cuisine) at Elixir restaurant. Most recently before joining the team at BALNEA’s LUMAMI, Jay spent four years at Les Enfants Terribles in Outremont, as sous chef for S’Arto Chartier-Otis and Guillaume Daly.
Born in Chetwynd BC, at the foothills of the Rocky Mountains, Jay’s cooking is influenced by his Cree/Métis heritage in which food is medicine. His passion for gardening reflects his love of what the earth can provide.
Rather than a selling point, he sees ethical sourcing, the use of local ingredients and respect for the seasons as part of a chef’s responsibility and essential to providing diners with inventive and nutritious options.
At Restaurant LUMAMI, Jay’s seasonal and creative menu reflects the healing and restorative environment of BALNEA réserve thermale.