Portrait of Jeffrey Finkelstein
i. Biography
Jeffrey Finkelstein has been chef-owner of Hof Kelsten in Montréal, Canada, since 2013. The work is defined by artisanal baking, and that line runs straight through his own breakfast memory: "I grew up eating rye bread and bagels for breakfast. It’s still my favourite meal."
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The Path
Training at The French Culinary Institute gave Jeffrey Finkelstein a formal base before his baking became the focus of Hof Kelsten.
The Work Today
Hof Kelsten Gastronomy Inc in Montréal, Canada sits under the same operator as the chef-owner role, putting the business side and the kitchen side in one set of hands.
Signature
Carraway rye, croissants, pain au chocolate, babka, and shakshuka with merguez are named among Jeffrey’s signature dishes. The list points to a baker’s range, with rye and laminated doughs carrying the same weight as the savory plate.
In Their Words “I grew up eating rye bread and bagels for breakfast. It’s still my favourite meal.” “There, I learned that I knew nothing!”
Acclaim
The craft note attached to Finkelstein’s career is artisanal baking, and 2013 is the date attached to it. That year marks the point at which his bread-focused work became central to his Montréal restaurant identity.
FAQ
Asked of Jeffrey
What is Jeffrey Finkelstein's current role?
As of 2026, Jeffrey Finkelstein is Chef-owner.
Where did Jeffrey Finkelstein train or study?
Jeffrey Finkelstein trained at The French Culinary Institute.
What is Jeffrey Finkelstein known for?
Artisanal baking.
The Sunday email
Read about chefs like Jeffrey Finkelstein in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.