Fuchsia Dragon | [email protected]
It has been five years since the doors of Syrahs of Jasper opened for the very first time.
And chef and owner Jason Munn has sculpted the evolution of the intimate, named-for-a-grape, fine-dining restaurant.
“It’s every chef’s dream to open their own place at some point in time,” he said. “Be your own boss and do your own thing.
“Syrahs here was already sitting here empty so there was the opportunity and I just went for it.”
Before opening Syrahs, Munn was a chef for 20 years and worked at the Best Western and Pyramid Lake resort.
“When we first opened we were just trying to figure out what we were going to be,” he said. “We were super cheap, like that little bistro on the corner, and we are now fixed price, three-course dining.
“We got to this point when we realised what we want to offer for our guests.
"I love it. It’s everything that I hoped, and more. It’s so fulfilling.”
To thank Jasperites for their support, Munn is putting on a special deal over the anniversary fortnight.
“It’s about thanking the locals,” Munn said. “When we opened that was most of the support - and all the way through.
“We want to get as many locals in as possible to say thank you to them.”
Munn credits his dedicated staff for helping him and his restaurant to where it is now.
He has a dozen employees, two of whom have been with him since day one and a couple more who have been there for more than three years.
"They are great staff,” Munn said. “We have very little turnover and the main core staff have been here a long time.
“They have seen the evolution, they have helped with it, given feedback and criticism when necessary.
“We are very much a family.”
Syrahs’ menu is described as a blend of playful inspiration created with the best local, fresh ingredients.
“My favourite thing about it is the freedom to do the type of food that I want - and the size of the restaurant. It’s really intimate, only 40 seats,” he said. “Everybody has their own private dining room experience, and get a very hands-on and private-type experience.”
Munn said his guests tell him they have been recommended Syrah’s by local hotel front desks, cab drivers and shopkeepers.
“Hearing that, it’s a combination of pride and humility,” he said. “I always want to thank them. I’m really proud of what we have built over the years here and I am very humbled by the support we have received.”
And what are the chef’s plans for the future?
“We are just continuously evolving,” he said. “I am searching for better products and new products. I have just recently been contacting farmers and ranchers, knowing the people who deal with our products before we get them, that’s kind of great.
“We are finding new and better ways to launch the experience.”
