Meet the Chef
Originally from Canada’s capital city, JP Filion made a name for himself working up the ranks in Ottawa’s top restaurants. Setting his sights on Vancouver, where at age 26, he was the youngest chef to win Vancouver's highly-publicized Master Chef Competition.
He then worked his way up the culinary ranks in several renowned Vancouver restaurants. Eventually landing the coveted Executive Chef position at the Westin Grand. During that time, JP oversaw the rebranding of the hotel’s restaurant while orchestrating all catering during the 2010 Olympic Games.
Following the success of the 2010 Olympics, JP travelled to Sochi Russia spearheading the cuisine for notables and athletes alike, at the XXII Winter Games. With the success of both Olympics, JP was asked by London based company Living Hospitality to lead the culinary program for USA at the 2016 summer Olympics in Rio De Janeiro and then again at the 2018 Winter Olympics in Korea; organizing high end catering at exclusive & highly publicized international events.
Previously, JP was based in Kauai, HI where he led the award winning Red Salt restaurant at Koa Kea Hotel and Resort as Executive chef for five years. He has worked a multitude of projects overseas, as well as, owned and operated a catering service on Kauai.
As the Executive Chef, at the upscale Boutique hotel The Current, JP has infused flavors from his travels around the world –Canada, Brazil, France, Spain, Russia, Korea, and more –into his artistry of delicately selected plates to delight and inspire your senses.
JP has been featured on local and national networks and is excited to bring new favorite flavors to the award-winning restaurants: Julian and ROX.