Two slices of beef Wellington showing medium-rare beef and mushroom duxelles in pastry, plated with root vegetables and rich sauce

Distinct by Design

The former Baron Mount Stephen residence, rich with carved panels, oil paintings, and stained-glass windows, forms the backdrop for elevated cuisine, expertly crafted beverages, and an atmosphere designed to inspire.

Under Executive Chef Kevin Ramasawmy, classic British fare is reimagined with local ingredients and playful twists. Signature dishes like Beef Wellington, lobster risotto, and seasonal creations offer bold flavour and meticulous presentation, creating dining experiences that are both memorable and approachable.

At the heart of the space, our bar hums with momentum, while service remains polished, intuitive, and warm. From celebratory dinners to intimate gatherings, every detail lingers, leaving its mark.

Endive salad with caramelized pears, toasted nuts, and watercress on a pale green ceramic plate
Click me!a portrait of a man in a suit and tie
Chef Kevin Ramasawmy seated in elegant restaurant setting with green velvet curtains and gold accents

Kevin Ramasawmy

Executive Chef

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.

In early 2017, Chef Kevin reunited with mentor Chef Anthony Walsh to open Bar George at Le Mount Stephen. Since then, he has been instrumental in leading the kitchen brigade and earning Bar George both local and international acclaim.

In 2021, Chef Kevin’s role expanded to oversee culinary operations at Bar George, Le Mount Stephen and Le Westin Mont Tremblant. Driven by an innate desire to connect with people through food, Chef Kevin looks forward to cooking playful, eclectic cuisine for his guests for years to come.

Read More
Ornate Victorian stained glass windows with historical figures and portrait medallions, set in dark wood archway

Donnel English

Chef de Cuisine

In his own words, Chef Donnel English grew up immersed in the food industry. His grandparents ran a farm and produce shop in Grenada, and although Chef Donnel wasn’t thrilled about his shop duties as a young boy, he learned to respect and appreciate the value of fresh ingredients. It also didn’t hurt that both his grandparents were amazing cooks whose homemade meals trained his taste buds from a young age.

Coming to Montréal in 2007, Chef Donnel was studying computer science and working as a dishwasher and line cook at Italian restaurant Antico Martini. His talents became evident to the chefs, who convinced him to shift gears and go to cooking school. After getting into the Pearson School of Culinary Arts, he never looked back. His extensive culinary career includes stints at the Ritz-Carlton and Maison Boulud in Montréal (where he first met Bar George’s Chef Kevin Ramasawmy) and New York’s Michelin-starred NoMad.

Though he cherishes the formative experiences he had at NoMad, he came back to Montréal to work with Chef Kevin at Bar George. To him, it’s home. He’s proud to work in Bar George’s grand, historic atmosphere, and after three years as Sous Chef, he’s stepping into the role of Chef de Cuisine. Expect the menu to emphasize more seasonal and local ingredients — call it his grandparents’ influence.

Outside the kitchen, Chef Donnel always makes time for the gym or playing soccer. He’s made it his mission to learn more about wine, and he loves getting comfy with a glass and good book in hand.

Read More
Chef de Cuisine Donnel English in white chef's coat and black apron, seated in elegant restaurant setting