executive chef / owner scott kapitan Scott Kapitan began his culinary career in Kitchener Waterloo at The Charcoal Steakhouse where he apprenticed. Originally a summer job to pay for art school, cooking became an all consuming passion. Scott took jobs at various restaurants in order to learn as much as possible. (The Rivoli, Sassafrazz, Il Posto Nuovo, Zola) Seven days a week at as many as three restaurants at a time taught him discipline and a respect for hard work. Scott has had no formal schooling. Scott advanced rapidly in his culinary career to become sous-chef of Herbs Restaurant. Two years of working for chef Antony Nuth allowed for development in a strong French foundation that only increased when Scott went to work at Crush Wine Bar. At Crush Scott worked for Masayuki Tamaru. Artistic expression developed and after a year Scott took over for Masayuki as chef. For the next two years Scott developed his own style combining his love of fine art, his culinary training and his admiration for great European chefs. Scott believes that “in order to create one needs a solid foundation. No matter what career. Otherwise your end product falls flat...” A desire to preserve the natural essence of each product is reflected through out Scott's cooking. “...a direct connection between the land and the product must be present. I respect the methods of organic farming and I use organic local product whenever possible... “ A desire to have a closer connection to organic product was a major influence in the decision to open a restaurant in Prince Edward County. "...there is a developing food community here that is very exciting. Farms, wineries and restaurants are working together in such a way that has a wholesome feel to it. Where else could I go and have access to organic duck, geese, lamb, and boar. Not to mention farmers' food stands along every county road." pastry chef / owner jacqui vickers Jackie is British by origin. Having begun her career in London England as a cook she changed focus and began pastry after a few years. Training amongst some of Britain's best she developed a respect for all things done simply; but done well. This is her mantra. "Far too many people want to run before they can walk. Basics aren't stressed upon enough." Her solid foundation and the twenty years experience she brings with her are reflected in the product she puts out each day. Pastry, breads, ice creams, jellies, and preserves are a few of the areas that Jackie is developing for the Carriage House and the Marshmallow Room. An appreciation for subtleties Jackie's style is understated focusing on clean flavors that enhance what the true product is. "A berry should taste like a berry... food should not desensitize the palette throughout the course of a meal. The diner needs to be wowed by what they are eating."