Our Chefs
Chef Bob Murphy, MBA, RSE
Chef Bob Murphy entered the fast-food industry as a high-school student looking to earn a paycheque. What began as a practical decision quickly became a passion for kitchen culture — the hierarchy, organization, fast pace, and adrenaline of succeeding together under pressure.
Culinary school laid the foundation for a career spanning more than 30 years. At the London Hunt and Country Club, Bob’s creativity began to flourish; later, his first Head Chef position at La Casa helped him hone his leadership, patience, business instincts, and respect for simple, high-quality ingredients. His cooking remains rooted in classical French technique while freely exploring global flavours. Presentation matters, but Bob’s guiding principle is straightforward: if it doesn’t taste exceptional, nothing else matters.
After years on the front lines, Bob moved into collegiate teaching to give back, inspire young chefs, and help raise industry standards. He also completed an MBA focused on hospitality, strengthening his full-picture approach to food, service, and business. As co-founder of Monarch Culinary, Bob is building a collaborative connection between the hospitality industry and the community — supporting independent restaurant owners, educating the public, and creating elevated experiences that feel both exceptional and comfortably relaxed. He remains energized by his own learning journey and the opportunity to grow Monarch into an industry-recognized brand.
Chef Jason Miller, CDMP, RSE
Chef Jason Miller’s career began at 18 in the dish pit at a local bar and grill, where the cooks recognized his potential, put a knife in his hand, and invited him onto the line. The spark became a calling in 2002, during a demanding apprenticeship at Rundles in Stratford, where discipline, local ingredients, and exceptional mentorship reshaped how he understood food.
Over the next three decades, Jason built an unusually well-rounded career across restaurants, hotels, large-scale banquets, corporate dining, and culinary education. A Red Seal chef and Collegiate level culinary instructor, he is known for teaching not just how to cook, but why techniques work — always with an approachable style, plenty of questions, and a little humour.
As co-founder of Monarch Culinary, Jason brings together his love of global flavours, local sourcing, thoughtful hospitality, and hands-on learning. His goal is simple: help guests leave with more confidence, more curiosity, and the courage to experiment. Today, he is focused on growing Monarch as a catalyst for collaboration, strategic partnerships, and a stronger local food community.
Interested in becoming a member of the Monarch team?