Jay Legere, Chef

You may not know him by name, but if you’re a Kingston “foodie”, chances are you’ve eaten his cooking – and loved it.  Jay Legére has been cooking in Kingston’s best restaurants, including Le Caveau, Le Chien Noir, and AquaTerra, for years.  Born in Toronto, he moved to Kingston as a child where he was inspired to be a chef while working his first job as a dishwasher at the young age of 15.  Jay trained under local chef Jack Francis (chef of Clark’s by the Bay and Clark’s on King); having his Red Seal further adds to his credentials, but what he’s best known for are his uncomplicated yet intense flavours, and his consistency. 
Jay describes his style of cooking as “global-local”.  He wanted the menu to be approachable and fun, providing diners with the option of having a full meal or a few small plates.  Jay has a love of food (and eating!) and enjoys working with local farms to source the freshest products.  His passion and talent are evident on each plate he puts out.


Matthew Day, Owner

Spend an afternoon in the Day family household and a person can be inspired to love food; grow up in the family, and it’s a given.  Matt’s passion for the business was instilled at the tender age of 12, when he could be found bussing tables at Clark’s by the Bay.  Matt worked in his father’s restaurants for years, before traveling and working out West (Kananaskis) and internationally (Amsterdam).  The middle of Clark and Laurie Day’s three children,  Matt honed his skills through the Hotel and Restaurant Management program at St. Lawrence College before managing several local establishments, most recently AquaTerra by Clark, always leaving an indelible mark.
Matt has always wanted to open his own restaurant, and after returning to Kingston he noticed a void in the city’s west end.  Furthermore, he wanted to contribute to the local food community by supporting local farms and businesses.  His passion is for local food, but his vision, in terms of menu items, décor and atmosphere, is inspired by his international travels.  Matt’s goal is to “take a high quality product and apply it in an approachable atmosphere”; Days on Front is the result.   

VEGETABLE & FRUIT

CHERRYVALE ORGANICS-PICTON 

CORN ACRES FARM-LYNDHURST

FREEDOM FARM·BATTERSEA
LEMOINE’S POINT FARM

CONTINENTAL MUSHROOM FARM·MANOTICK

FORMAN FARMS-SEELEY’S BAY


MEATS

QUINN’S MEATS·YARKER

BOB’S BUTCHER SHOP·A STONE’S THROW

LYON’S FARM-SPENCERVILLE
WALLACE BEEF INC.·GLENBURNIE


CHEESE

CROSSWIND FARM·KEENE

WILTON CHEESE FACTORY-WILTON

ST·ALBERT CHEESE COMPANY GLENGARRY


LOCAL SHOPS

COOKE’S FINE FOODS • CHA CHA TEA • PASTA GENOVA


BAKERY

BREADMAN BAKERY-KINGSTON

SWEET DAYS BAKE SHOP-KINGSTON

SUE’S GLUTEN FREE


SUPPLIERS

WENDY’S MOBILE MARKET-LYNDHURST

CREATIVE DESIGN SERVICES - SKW CREATIVE


We are proud to offer locally sourced ingredients.

About Us

Days on Front offers contemporary Canadian Cuisine, reflective of a simplified, yet refined approach to taste. We are proud to offer the finest ingredients, sourced locally whenever possible.  We shop for quality and consistency, and we strive to maintain our menu with the most interesting and intriguing seasonal ingredients. With our attentive knowledgeable staff, we are confident you will enjoy your dining experience