Culinary Team

Jason Peters

Executive Chef

Leading the innovative and acclaimed culinary team at Ottawa’s Infinity Convention Centre, the city’s newest, most vibrant, and luxurious wedding and events venue. Executive Chef Jason Peters graduated with honours from the Professional Cuisine Program, Le Cordon Bleu Paris in 2003 and possesses over 15 years of progressive experience in fine dining and hotels across Canada and around the world.

Originally from Orleans, Ontario, Peters’ stellar resume includes leadership roles in kitchens at Le Cordon Bleu’s Signatures Restaurant, Fairmont Properties, Shangri La Hotels, Rimrock Resorts, Buffalo Mountain Lodge and as a member of the opening team at the Ottawa Convention Centre (now the Shaw Centre).

Having worked with different cultures in various countries and at some iconic Canadian properties, Chef Peters has developed an appreciation for fresh, local, and sustainable Canadian cuisine. He constantly seeks out the best ingredients and has crafted exceptional farm to table menus for Infinity’s guests. Locally raised meats, sustainable fish and seafood, organic produce and cheese from expert local craftsman play a major role in his menu development.

Chef Peters teaches at Ottawa’s La Cite Collegiale, where he shares his training in classic French cooking and culinary management best practices. Jason enjoys collaborating with and motivating new chefs to create innovative flavor combinations that celebrate authentic and distinctly Canadian cuisine.

An up and coming player on the Ottawa scene, Peters lends his talent and time as a participant in several charitable culinary events (including Feast of Fields – October 5th and Taste for Hope – Spring 2017). Chef Peters is thrilled to use his creative talent to deliver gourmet custom menus and impeccable service to the myriad of Infinity events, including culturally diverse social events and weddings, top tier corporate events, and Charity Galas.

Tim Wasylko CCC

Director of Food & Beverage

Starting with a position of Chef de Partie at the Canadian Pacific Château Whistler Resort in 1997, it was his very first opportunity to work alongside other industry professionals who taught him so much, not only from a culinary perspective, but also on aspects of customer service and what it means to be on the cutting edge.

Tim took his skills south and was Chef Instructor at the Escuela Culinaria Internacional, in Toluca, Mexico. Before permanently relocating back to Canada, Tim took one short-term contract with the Canadian Armed Forces as a Chef. During this time, Tim became a Certified Food Stylist from the Culinary Institute of America. His time away gave him a greater career perspective; it taught him about the sheer power of food and the magnificent way it can bring people together or evoke strong emotions in one way or another.

Returning to Ottawa, Tim held different roles including Acting Executive Chef at the National Arts Centre where he had the privilege of working alongside the late Chef Kurt Waldele, great friend and mentor to many. In 2008, Tim joined Fairmont Le Château Montebello as Executive Sous-Chef. Montebello was Tim’s first taste of a French-speaking brigade. During this time, Tim was also a Chef Instructor at Algonquin College in Ottawa. Tim left both Fairmont Le Château Montebello and Algonquin College and became the Executive Chef to the Official Residence of the Prime Minister of Canada at 24 Sussex. A true highlight of his career, this opportunity allowed Tim the honour to cook for some of the world’s most powerful men. During this time, Tim was also part of an elite Chefs Club known as Chefs des Chefs and became a Certified Chef de Cuisine from the Southern Alberta Institute of Technology and the Canadian Federation of Chefs.

Today Tim serves as the Director of Food and Beverage at the Infinity Convention Centre working alongside Chef Jason Peters to ensure amazing food and exceptional services are delivered to every visitor.


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