About Jump Restaurant
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.
The Restaurant
Once a pioneer as the first restaurant in the Financial District, Jump is now a quality pillar in our downtown dining scene.
Jump offers rich, honest, and flavourful food and showcases modern North American cuisine with Italian influences. Subtly reinventing classic favourites, such as handmade pasta and excellent cuts of meat, Jump is dedicated to using the finest, freshest ingredients and 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.
Initially 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.
Chef de Cuisine
Andrew McKay
Born in Markham and raised in Aurora, Ontario, Chef de Cuisine Andrew McKay found his passion for food not in a kitchen, but on the couch after school — watching episode after episode of Diners, Drive-Ins and Dives. It was an unlikely beginning, but one that sparked a genuine love for the craft.
That passion found its footing during a high school co-op placement at a local restaurant. He went on to study culinary arts at Niagara College, beginning a journey that would take him across Ontario, from brew pubs like The Merchant Alehouse in Niagara Falls to the lakeside kitchens of Taboo Resort in Muskoka, before finding his home in Toronto.
He arrived in the city, splitting his time between Oliver & Bonacini restaurants Jump and R&D, quickly establishing himself in the O&B family. Over the years, he has contributed to an impressive roster of restaurants, including The Rabbit Hole, The Bentwood at Second City, Liberty Commons, Auberge du Pommier, and most recently Luma. Along the way, he has been guided by mentors, including Chef John Horne and Chef Ryan Lister, whose influence has helped shape both his culinary philosophy and his approach to leadership.
His cooking style is Canadian at its core, with Italian influences woven in — inspired by his wife (a fellow chef) and the friendships he formed in those early days in the city. Personal, grounded, and always in service of the dish.
Now, as Chef de Cuisine of Jump, Chef Andrew is committed to honouring the honest, flavourful cuisine the restaurant is known for, while bringing his own voice to the menu. It’s a homecoming of sorts — Jump is where he and his wife celebrated their wedding, making this chapter all the more meaningful. One dish he’s especially eager to share is the Pappardelle Bolognese made with beef and boar ragù, a deeply satisfying plate that he’ll happily talk anyone into trying for the first time.
When he’s not in the kitchen, you’ll find him exploring Toronto’s restaurant scene or unwinding with video games, and from September straight through to the playoffs, cheering on the Buffalo Bills with unwavering loyalty.
