Chef Jeremy Austin
Jeremy Austin
Chef Jeremy is the owner of The Pine and L O R E, a newly opened contemporary Canadian restaurant in Collingwood, Ontario.
Chef Jeremy Austin is a Michelin-starred chef celebrated for his contemporary approach to Chinese cuisine. His career has taken him across Italy, Shanghai, Wuxi, and Hong Kong, with each chapter shaping a distinctive culinary voice that bridges classical Chinese tradition, modern technique, and global perspective.
At his acclaimed restaurant, The Pine, in Creemore, Ontario, Chef Jeremy brings these influences together in refined yet approachable dishes that honour culinary heritage while shaping the future of Chinese cooking in Canada. The Pine holds one Michelin Star and was ranked #11 on Canada’s 100 Best Restaurants list in 2026.
Today, Chef Jeremy is the owner of The Pine and L O R E, a newly opened contemporary Canadian restaurant in Collingwood, Ontario.
"What I love about All-Clad, because it’s stainless steel it’s nice and shiny and I’m not afraid to put it over light fire and charcoal. Simplicity is a vibe, but simple is not easy to achieve. It’s actually the hardest to achieve. Just serve it simple and right.”
- CHEF ALEX CHEN
All-Clad Must Haves
These are the pieces Chef Jeremy told us he can’t live without, both at home and in his restaurant kitchens.
Copper Core Core 5-ply Bonded Cookware; 15 Piece Set
Copper Core 5-ply Bonded Cookware Set, 14 piece Set
Copper Core 5-ply Bonded Cookware Set, 10 piece Set
Copper Core 5-ply Bonded Cookware, Essential Pan, 6 quart
Copper Core 5-ply Bonded Cookware, Sauce Pan with lid, 2 quart
Copper Core 5-ply Bonded Cookware, Fry Pan, 12 inch
Copper Core 5-ply Bonded Cookware, Fry Pan, 10 inch
Exclusive Recipes
Signature dishes developed by Paul Kahan using his favorite All-Clad cookware of course.
Pan Roasted
Walleye with Steamed Clams,
Spicy Sausage and Tomato Broth
A delicious Italian inspired seafood preparation combined with my favorite Midwestern lake fish.
Chicken Thighs with Pancetta,
Caramelized Onions and Charred Radicchio
Delicious, full-flavored, oven-to-table dish for the Fall.
Piquillo Pepper
Tomato Sauce
In classical French cooking, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for creating an enless amount of recipes. This recipe is take on a classic 'sauce tomate' - one of the French mother sauces that has become the mother sauce of my award-winning restaurant, avec, for the last 19 years.
Restaurants
If in the area, stop by to enjoy some of Paul's culinary delights at any of his restaurants.
