Our Story

Named after our only son, Edward, you might say the Bistro is a labour of love. I fell in love with food from a young age. Not only is the kitchen a creative space, where the result is always a healthful and delicious meal, but the process of turning raw ingredients into a gourmet plate is like mixing fine art with the rules of chemistry. As a Quebec-born up-and-coming chef, I learned to use the tools of the trade to transform my experiments into true works of art. Over the years, the classical techniques I acquired as chef behind the counter of some truly high-end establishments have allowed me to hone and build on my craft. As a professional Red Seal Chef, I can get back to basics and start experimenting again - after all, you need to know the rules before you break them! 

However, looking back, it has been the years with my family that have truly made me the chef I am today. All of my Asian-inspired dishes are down to my beautiful and brilliant wife, Rosie - and, as any husband will tell you - she does most of the real work! When we cook, we cook with our family in mind. The way I see it: now that Edward's is cooking for Cornwall, we're really just expanding our family. 

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-Jason Wagner, Owner & Executive Chef