Jed Smith was born in Ipswich, England. As a teenager, he started cooking in London under chefs Pierre Gagnaire and Jean-Denis Lebras at Sketch. In 2010, he moved to New York to join the team at Momofuku Ssäm Bar. After a stint in Montreal working for Chef Martin Picard and Vincent Dion-Lavallée at Cabane à Sucre Au Pied De Cochon, Jed relocated to Toronto as one of Daishō’s opening Sous Chefs. At the end of 2015, he transitioned to Shōtō and, in August 2016, was appointed Chef de Cuisine
Steven has worked in restaurants since the age of 15, but he became passionate about food and wine after completing his BSC in Psychology at the University of Toronto. He went on to complete his sommelier diploma with the Canadian Association of Professional Sommeliers.