An Entrepreneurial Fighter

Photo by Amy Zambonin
A disagreement with a partner meant Jae-Anthony Dougan’s first Ottawa restaurant closed just six months after it opened, but he plans to open another one in Ottawa this summer. In the meantime, he’s running a new restaurant in Montreal and a ghost kitchen in Ottawa.
Dougan, top left, says his goal is always to be original. And then, he makes sure to include long marinating processes, different textures and beautiful colours.
“When you think of the Caribbean, you think of fresh beautiful ingredients, beautiful fish. I'm trying to portray that on a canvas in North America, even though we can’t get things like Caribbean lobsters and water from fresh-grown coconuts.”