Jenn’s extensive background in the food & beverage industry includes everything from hotel cooking, fine dining and business management for the past 15 years. Her passion for local food, people and ingredients has been the common thread wherever she has worked.

Graduating as red seal chef, Jenn left the hotel industry to open Chinched Bistro alongside the co-owners and fell in love with the art of charcuterie. She then moved to Calgary to become the butcher for CHARCUT, a nose to tail restaurant with bold flavors in a hotel setting. Moving back home to start a family, Jenn worked through her pregnancy at Mallard Cottage before switching gears when returning from maternity leave and becoming the Operations Manager for 7 locations of Ches’ Fish and Chips. There, Jenn fell in love with management and helping local businesses thrive. She returned to Chinched and played an integral part of developing a sister business, Chinched Meats. This honed her skills in business management and project development, allowing her to grow something from scratch she truly believes in.

To pair with her love of management, Jenn began enrolling in Psychology courses from Queen’s University to help better understand people empathetically and intelligently.

In addition to this, she is a certified end of life doula which has led her to us here at Bishops Gardens, where she gets to pair her love for food and people with seniors whom
she respects and holds in high regard. She looks forward to developing a lasting relationship within the Bishops community.