Chef Jeff McCourt

Welcome to my kitchen!
As a native of Prince Edward Island, I am proud to be leader of Team Cuisine, here at The Inn at Bay Fortune. As a Chef I thrive on the closeness to my ingredients and everything that working in rural Prince Edward Island has to offer. Whether it's foraging for wild mushrooms in the backwoods or picking wild watercress next to our stream before evening service, I have access to the freshest ingredients available. Most of our produce is grown right here at the Inn or picked up at the Farmer's Market in Charlottetown. Our chicken and lamb are raised to our specification on nearby farms and fresh seafood arrives in the kitchen daily from local fishers.

Jeff McCourt and Team Cuisine Team Cuisine is the heart of the restaurant; each member is important to the creative process. The drive and passion the members of the brigade bring to the kitchen every day keeps us fresh. The creative learning environment that the Inn is noted for is an integral part of our kitchen and can also incorporate our guests. Our kitchen is always open for guests to visit, they are encouraged to come in, look around, ask questions, and learn.

An artist of edible and inedible art, I continually strive to please the eye and the palate. My menus reflect the seasonality and regionality that is PEI and continually evolve as the muse strikes. I am inspired by the beauty that surrounds me. Pencils, pastels, and driftwood carvings are my mediums of choice. Drop by The Inn's kitchen gallery where some of my recent work is exhibited.

A top honours graduate of the Culinary Institute of Canada in 1991, I further honed my creative culinary skills as Sous Chef under Chef Michael Smith at The Inn At Bay Fortune from 1994 to 1998. Before that I worked in Halifax and Montreal, exploring the regionality of Canadian Cuisine.

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