Discover Comfort Cuisine
Beaumont Kitchen has a welcoming buzz about it. Amidst its sleek design, rich textures and whimsical accents, the space features plush loungers and banquettes, formal dining tables and relaxed bar seating, making it ideal for long lunches, midday snacking, casual dinners and special occasions.
Owning a deep understanding of and respect for food, Beaumont Kitchen’s chefs source interesting, quality ingredients from nearby purveyors, and trust in the ingredients’ natural flavours and beauty to shine with minimal preparation.
Chef de Cuisine
Originally from Seoul, South Korea, Chef Suyeon Myeong studied cooking at Le Cordon Bleu in Ottawa. After landing a Sous Chef position at The Courtyard Restaurant, Suyeon found a mentor in Executive Chef Michael Hay, with whom she twice competed in Gold Medal Plates. After four years at The Courtyard, she moved on to another Sous Chef role at the historic Wakefield Mill Inn in Quebec. In 2015, Chef Suyeon and her husband (Chef Jonathan Harris of O&B Café Grill, Oakville) opened Tante Carole in Chelsea, Quebec. A 34-seat gem, the rustic farm-to-table restaurant was met with critical praise.
Ready for a new challenge, Chefs Suyeon and Jonathan moved to Toronto to join Oliver & Bonacini Restaurants in 2016. Now, as Chef de Cuisine of Beaumont Kitchen, Suyeon is back working alongside Chef Michael Hay. Chef Suyeon is passionate about cooking with the seasons and preserving the fresh flavours of locally sourced ingredients to deliver the rustic and soulful dishes for which Beaumont Kitchen has become known.