About

A cornerstone of the culinary circuit, combining full-bodied food, a sleek design and an irresistible energy.


Reservations

Book your table online or call (416) 363-3400 and we will do our best to accommodate your needs.

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The Restaurant


Once a pioneer as the first restaurant in the Financial District, Jump is now a pillar of quality in our downtown dining scene.

Offering food that is robust, honest and full of flavour, Jump showcases modern North American cuisine with Italian influences. Subtly reinventing classic favourites, such as handmade pastas and great cuts of meat, Jump is dedicated to using the finest, freshest ingredients and to serving delicious food.

Renowned for its selection of over 90 types of scotch, whiskey and bourbon and its spirit-forward cocktails, the Jump bar buzzes with warmth and excitement.

Originally inspired by the bustle of a Manhattan café, Jump exudes an irresistible energy and a classic style, paired with distinctive modern notes. This vibrancy is brought to life by the sky-high glass atrium, dramatic lighting elements, striking liquor display, warm palette, signature New York style bar and hidden-gem courtyard patio.

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Chef de Cuisine

Luke Kennedy

Shortly after graduating from the Pacific Culinary Institute, Luke Kennedy settled into the role of Chef de Partie at C Restaurant, part of the Kambolis group in Vancouver. Chef Luke spent five years with the company, eventually being promoted to oversee all three restaurants as Executive Sous Chef. In 2006, Chef Luke won the Gold Medal Plates regional championships, going on to compete at the national level.

In 2007, Chef Luke relocated to work as Senior Chef de Partie at The Greenhouse, a Michelin-starred restaurant in London, U.K., refining his skills under Executive Chef Antonin Bonnet. After two years, Chef Luke returned to Canada to take the role of Chef de Cuisine at Oliver & Bonacini Café Grill, Yonge & Front in Toronto’s financial district. In 2011, Chef Luke worked alongside Executive Chef Anthony Walsh and Chef Paul Brans to develop and open Bannock, O&B’s eclectic and approachably Canadian restaurant at Hudson’s Bay. In 2012, Chef Luke accepted the job of Executive Sous Chef at Café Boulud at Toronto’s Four Seasons, where he worked under Executive Chef Tyler Shedden.

Chef Luke is thrilled to return to O&B as Jump’s Chef de Cuisine, bringing his excitement for world-inspired cuisine to the kitchen. Pulling from his international experience, Chef Kennedy’s menu will have an increased focus on charcoal meats, handmade pastas and fresh takes on retro favourites.

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