Born in Dartmouth, Nova Scotia, Jeff Gill took his first kitchen job at 16 years old working as a dishwasher and prep cook at the Boomerang’s Steakhouse. He quickly moved up to line cook, where he developed a full-fledged passion for good food and a hunger to study in the culinary arts.
He then enrolled in the Two Year Culinary Arts Course at the critically acclaimed Culinary Institute of Canada in Charlottetown, Prince Edward Island. Jeff completed his internship at Rodd’s Hotel & Resorts, where he also began his apprenticeship as a chef. Once done with the course, he chose to move out to the Rocky Mountains in Alberta, where he continued his apprenticeship at the Lake Louise Inn
In 2007 he became the Executive Chef at the Rundlestone Lodge-Jack Pine Bistro, and achieved his Red Seal Certification in 2008.
Chef Jeff has since further honed his culinary skills and knowledge, moving through different positions in the culinary world and has been an active member in the Canadian Culinary Federation-Lethbridge & Edmonton branches.
Beginning January 2016, he will be overseeing the kitchen brigade as the new Executive Chef at Elkhorn Resort, maintaining and continuing to improve the high standard of food served at the Buffalo Bar and 10 Steakhouse.