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For Chef Jonathan Gushue, locality is expressed when nature and culture come together through food. After more than two decades away from his home province, Newfoundland-born Gushue returned to his hotel roots as Executive Chef of Fogo Island Inn in February 2018. Gushue’s work experience throughout Canada, England, France, and Japan have further influenced his precise style of cooking that balances imagination and tradition with a focus on the still-wild world. Gushue works with Fogo Island Inn’s kitchen team to add human knowledge to natural offerings and reflect a place-specific food identity.

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