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Chef Justin Kehoe

Professional chef

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About me

Passionate and highly skilled chef with over 10 years of experience in professional kitchens, including fine dining, catering, and high-end private events. Adept at creating diverse, globally inspired menus while maintaining the highest standards of food safety and presentation. Extensive experience in managing kitchen operations, provisioning, and adapting to guests' dietary preferences. Seeking a yacht chef role to bring my culinary expertise and professionalism to an elite onboard dining experience.

Contacts for References

(Contact Information available on request)

Paul Laforet

Laforet Catering

Head Chef

Adriano Lombardi

The Queens Hotel

Head Chef

Abigail Lopez Velasco

L’oca Quality Market

Head Chef

Saige Friedman

Restaurants Canada

Events Specialist

Duncan Biggs

Ocean Wave Monaco

Director

Full Name: Justin Patrick Kehoe   
DOB: 17/March/1988 (37)
Nationality: Canadian
Visas: Schengen Area Entry Status: Visa-Exempt (Canadian Citizen)
Discharge Book: No
Driver’s License: Yes
Visible Tattoos: Yes
Marital Status: Married
Languages: English (Fluent), Portuguese (Beginner)
Availability: Immediate
Location: Barrie, Ontario, Canada
Health: Non-smoker, Fully Vaccinated

Professional Experience

Sous Chef
Chef Megoo Yacht Catering • Fort Lauderdale, Florida • October 2025 - Present
Provided high-volume yacht catering services for 24 vessels for over 150 crew, while creating all canapés and hors d'oeuvres for VIP cocktail events at the Fort Lauderdale International Boat Show. Assisted with Jamaican Relief benefit at Bradford Marine.

 

Event Coordinator
Ocean Wave Monaco (Monaco yacht chef competition) • Monaco • April 2025
Managed end-to-end operational setup for a major yacht chef competition in Monaco. Coordinated logistics for high-value equipment and liaised with yacht crew, competing chefs, and Monaco yacht club.

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Owner / Head Chef
Cantina Co.lab • Barrie, Ontario • January, 2020 – Present
Owned and operated a catering company specializing in modern fine dining for weddings and events with 30 to 110 covers. Created menus and managed kitchen staff, building relationships with local suppliers to source premium, sustainable ingredients.
 

Sous Chef
Laforet Catering • Oro, Ontario • May, 2024 - September 2025
Catered weddings and events with live fire cooking techniques, serving 45 to 150 covers. Coordinated multiple cooking stations with a team of 2 to 4 chefs, maintaining strict food safety and hygiene standards.
 

Sous Chef
Garland Canada Culinary Competition • Toronto, Ontario • April, 2024
Collaborated with the head chef in a high-level culinary competition featuring modern Mexican contemporary cuisine. Managed mise en place and executed refined dishes under strict time constraints.

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Sous Chef
The Queens Hotel • Barrie, Ontario • May, 2021 - February, 2024
Prepared elevated comfort dishes and modern bar fare, catering to 100–120 daily covers with a team of 3 kitchen staff. Managed inventory, food storage, and cleanliness, ensuring compliance with strict food safety standards.

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Chef de Parte
Mcreilly's Public House • Barrie, Ontario • September, 2015 - May, 2018
Prepared elevated English pub-style dishes with seasonal ingredients, ensuring consistency across 80–100 covers daily. Maintained organized, sanitary kitchen environment and assisted in inventory control to reduce waste.

Qualifications & Certifications

  • RYA Powerboat level 2

  • STCW 

  • ENG1 Medical Certificate 

  • Food Safety Level 3

  • Ships’ Cook Certificate

  • Proficiency in Security Awareness (PSA)

  • Proficiency in Designated Security Duties (PDSD)

  • Culinary Skills Diploma (George Brown College, Toronto)

  • Smart Serve (Ontario, Canada)

  • Drivers Licence (Ontario, Canada)

  • Food Handler's Certificate (Ontario)
     

Additional Skills

  • Participation as a contestant in Garland Canada's cooking competition.

  • Strong mixology knowledge with experience in beverage pairings and craft cocktails.

  • Menu development / including dietary accommodations.

  • Strong knowledge of food safety regulations and HACCP principles.

  • Efficient in galley organization and adapting to confined kitchen spaces.

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Hobbies

​Surfing (ISA Instructors License) | Scuba Diving (PADI Open Water) | Culinary Competitions | Culinary Classes 

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