Paul Senecal has a Bachelor or Arts from Queens University in Astrophysics 

While studying at Queens Paul worked in the kitchen at Chien Noir and there, he learned the bones of the kitchen and it was the beginning of his culinary career. 

When Paul moved to Toronto, he worked for Canoe where he worked through all the stations over two years. His intrigue grew and he move to Paris France were he gleaned more while working at a one Michelin star restaurant. He passion for food grew as well as his taste for wine and he has completed WSET and CMS courses - one step away from gaining his Sommelier certification.

Back to Canada, he jumped to sous chef at Jump , O&Bs first restaurant.

From there, Paul moved over to Biffs Bistro under Amanda Ray where he learned the magic of charcuterie and natural preservation/fermentation. After a few years at Bilff’s Paul naturally promoted to Chef de Cuisine at O&Bs new restaurant Beaumont Kitchen. Following his time at Beaumonts, Paul worked for a short time at Mildred’s Temple Kitchen before being presented the opportunity to settle his skills in PEC. Paul is a welcome addition to our School House restaurant at Jackson’s Falls family!

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Originally from London, Ontario, Chef Michael Potters cooked in some of Toronto’s finest restaurants for over two decades, building his reputation for detail and mastery at the helms of kitchens, such as Rosewater Supper Club, Winston’s and Accolade.  


In 2003, Michael set his culinary sights on the newly emerging wine region of Prince Edward County. Here, he pioneered Ontario’s local food movement by opening Milford Bistro, and then the critically acclaimed Harvest.  By 2008, Harvest had numerous accolades to its credit, including the prestigious awards of being rated among the Top 10 dining rooms in Canada by EnRoute magazine and Best New Restaurants by Toronto Life magazine. 


Michael’s ease and comfort in talking about cuisine caught the attention of the television world. Kitchen Aid had Michael endorse their appliances in an extensive series of up close and personal vignettes about his thoughts on cooking. From there, Michael went on to shoot several more commercials before landing his own televisions series called Chef Worthy, which ran for two seasons on W network. 


In 2010 Harvest closed, and Michael embarked on new culinary adventures leading him away from Prince Edward County.  He opened “Cabin” a farm to table restaurant for Hockley Valley Resort, designed and developed “Localista” a food truck concept, and opened Carver’s Block a naturally sourced butcher shop. 


Michael was involved in the re-invention of the Little Inn of Bayfield as Executive Chef. The transformation of this historic landmark by owners Mike and Joanne Oliver was destined to elevate the Inn to new culinary heights.


Michael always felt he was missing something and, that was PEC. Michael resides at Jackson's Falls and we are honoured that he is our culinary advisor.

We are happy for Michael's new full time position at The CAPE as their General Manager - Welcome home Michael!

@ 2010-2017 Jacksons Falls Country Inn