The old is celebrated in new ways at Bar George, a modern-day rendezvous set in the grand heritage home once belonging to Sir George Stephen. Honouring the former resident’s roots, our chefs cook up contemporary takes on classic U.K. fare, spiked with Québécois quirks, while our bar pours time-tested bevvies. Our space’s beauty and history is humbling, yet we fight formality with eccentricity, welcoming the wacky and the gnarly.
Our spirit is strong, and our food and drink are proper—and we’re not just all mouth and no trousers. We’re about heady nosh, strong hooch and bloody good Sunday joints.
Designed in 1880 by William Tutin Thomas, Le Mount Stephen was originally the home of Sir George Stephen, a Scottish- Québécois business tycoon, philanthropist and then president of the Bank of Montréal and of the Canadian Pacific Railway. In 1962, his home became the Mount Stephen Club, a private gentlemen’s business club that hosted many notable dignitaries, such as Princess Margaret and Pierre Trudeau.
Today, this national historic site breathes new life as a modern boutique hotel, event venue and all-day dining destination. Restoring original features like 300-year-old stained glass windows, 15-foot Ceylon satinwood paneled walls and 22-carat gold fixtures, Bar George highlights the heritage elements and celebrates the nostalgic charm of this historic Victorian mansion.
Corporate Executive Chef
One of Canada’s most highly revered and respected chefs, Anthony Walsh is the Corporate Executive Chef of Oliver & Bonacini Restaurants. In this role, Chef Walsh oversees the culinary direction of all properties in the diverse O&B portfolio, including the restaurants, the event spaces and the catering arm.
Prior to his appointment to O&B’s Corporate Executive Chef, Chef Walsh served as Executive Chef for the iconic Canadian restaurant Canoe. There, his leadership, unrivaled culinary craftsmanship and visionary sense for haute Canadian cuisine played a vital role in the restaurant’s meteoric ascent on the country’s fine dining scene. Over the course of his career, Chef Walsh has won critical acclaim by national and international media and has received numerous awards, including gold medals from Taste of Canada, Black Box, Salon Culinaire and the Ontario Hostelry Institute. Deemed a ‘culinary titan’ by Chef Michael Bonacini, Chef Walsh continues to inspire and influence media, foodies, and the culinary world alike.
As a Montréal native, Chef Walsh is excited and humbled to be rejoining the city’s vibrant food community with Bar George, bringing with him an unparalleled level of experience, creativity, and leadership.
Chef de Cuisine
From the young age of four, Kevin Ramasawmy has had a distinct curiosity for cooking. Whether he was flipping omelettes and making curries with his mother, or tagging along with his father at the hotel and restaurant where he worked, Kevin’s life revolved around cooking, hospitality, and – best of all – eating.
In 2004, at the age of 19, Kevin moved from Mauritius to Montréal. He fell in love with the city and his future wife, and was compelled to stay and make a living. Although he started out in front of house, working from busboy to waiter to manager, Kevin decided to make the leap into cooking when he was offered a Garde Manger position with Chef Jeff Stirrup.
In 2011, Chef Kevin moved to Toronto to work as Saucier under Chef Anthony Walsh at Canoe. Chef Walsh quickly became a mentor, and changed the way Chef Kevin interpreted Canadian fine dining. Following another stint at Splendido working with Chef Victor Barry, he upped the ante by moving to New York City for the role of Tournant at Daniel. There, he embraced brand new challenges and constant intensity. He was inspired by Chef de Cuisine Eddy Leroux and Executive Chef Jean-François Bruel, as well as Chef Daniel Boulud himself, to think big. Upon returning to Montréal, Chef Kevin continued to cook and perfect his craft at Maison Boulud at the Ritz-Carlton.
Now, Chef Kevin has reunited with mentor Chef Anthony Walsh to lead the kitchen at Bar George. Driven by an innate desire to connect with people through food, he looks forward to cooking playful, eclectic cuisine for his guests.