Jeremy MacKinnon
Jeremy McKinnon has been appointed executive chef for the St. John’s Convention Centre (SJCC), reports Centerplate and St. John’s Sports and Entertainment Ltd.
“Chef Jeremy has created culinary masterpieces throughout Canada including Vancouver, Toronto, and Lake Louise, as well internationally in Scotland,” said Rejean Roch, general manager for Centerplate at St. John’s Convention Centre. “Now, he’s ready to stir the pot at SJCC with inspired dishes that reflect NL culture while catering to the high expectations of conference organizers and event attendees.”
Seared scallops with chilled pea puree
“We’re getting rave reviews from Jeremy’s first clients at SJCC, including the recent Supply Chain Management Association conference that landed in St. John’s from Toronto,” said Michelle Eagles, operations manager, St. John’s Convention Centre. “I hear compliment after compliment about the food, Jeremy’s ability to execute his menu, and his attention to visual design and detail.”
Chicken picata with demi glaze and capers
McKinnon studied culinary arts at Windsor, Ontario’s St. Clair College. He was part of the award-winning team at Fairmont Vancouver Airport before heading to Scotland to work as an executive sous chef. After spending some time in Toronto and Western Canada, McKinnon accepted a position as executive chef at the Sheraton Hotel Newfoundland. He has more than 20 years experience in the industry.
Centerplate was recently chosen as the exclusive food and beverage partner for the SJCC. The 10-year contract encompasses all food and beverage services for events at the facility, and began June 1, 2018.
The newly expanded and renovated St. John’s Convention Centre opened in May 2016. The $70M facility has 47,000 square feet of divisible meeting room space.
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