{"id":9847,"date":"2025-08-14T00:00:00","date_gmt":"2025-08-14T04:00:00","guid":{"rendered":"https:\/\/www.restaurantscanada.org\/menu\/the-interview-with-chef-romain-avril\/"},"modified":"2026-10-20T13:42:46","modified_gmt":"2026-10-20T17:42:46","slug":"the-interview-with-chef-romain-avril","status":"publish","type":"menu","link":"https:\/\/www.restaurantscanada.org\/fr\/menu\/the-interview-with-chef-romain-avril\/","title":{"rendered":"The Interview with Chef Romain Avril"},"content":{"rendered":"\n
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Few chefs can claim to have stepped into a professional kitchen at 13. Fewer still can say they spent the next two decades immersed in the pursuit of Michelin stars, executive titles, and ultimately, restaurant ownership. Chef Romain Avril\u2019s career has been nothing short of extraordinary\u2014not just for how early it began, but for how boldly it\u2019s evolved.<\/p>\n\n\n\n

A gifted young chef who rose through the ranks with rare speed, Avril has long been celebrated for his technical precision and creative finesse. But it\u2019s the evolution of his leadership\u2014and his growing commitment to lifting others up\u2014that truly defines his influence today. Disillusioned by the systemic inequities and outdated power structures he encountered in fine dining, Avril stepped away from the traditional restaurant model just before the pandemic. In its place, he\u2019s built a new kind of career\u2014one that fuses entrepreneurship, education, and advocacy.<\/p>\n\n\n\n

From the collapse of his own restaurant venture during COVID to a reimagined business grounded in private dining, consulting, and media, Avril has forged a path that honours both his craft and his conscience. Central to that journey is a deep dedication to the next generation. Whether he\u2019s in a classroom, on set, or mentoring young chefs in the kitchen, Avril is focused on sharing what he\u2019s learned\u2014about success, failure, reinvention, and the values that matter most.<\/p>\n\n\n\n

In this conversation, he reflects on the lessons of an early start, the urgency of generational change, and why building a better kitchen starts with the people coming up next.<\/p>\n\n\n\n

MENU: You\u2019ve really transformed the focus of your career over the past few years. Had you already been exploring consulting and private chef work before the pandemic\u2014and COVID simply accelerated that shift? Or was it more of a direct response to what happened during that time?<\/strong><\/em><\/p>\n\n\n\n

Romain Avril:<\/em><\/strong> Absolutely a consequence. I think for a lot of people, COVID got us out of our regular shell and showed us a world that was very different. I mean, I started culinary school at 13, so I didn\u2019t really have a full teenage experience or youth. I was always in the kitchen. Don\u2019t get me wrong\u2014it\u2019s not a sad story. I\u2019m really happy with where I am and how I grew. It allowed me to get to higher positions much younger.<\/em><\/p>\n\n\n\n

That said, I think I would have appreciated having more time to think about other options\u2014other ways of being in the kitchen and in hospitality. COVID gave me that pause for the first time in 20 years. It let me reflect on my life, my health, my mental health, and my physical health. I made a lot of changes in both those areas, which I don\u2019t think I would\u2019ve done if I were still stuck in that grind\u2014getting up in the morning, going to the kitchen, cooking, going home, repeat.<\/em><\/p>\n\n\n\n

So yes\u2014one million percent\u2014it was the breaking point that changed everything in my career and my life.<\/em><\/p>\n\n\n\n

MENU: You\u2019re originally from France, where the perception of chefs and the culinary arts is quite different. What was it like when you came to Canada? What stood out to you in terms of how chefs are regarded in Europe versus here?<\/strong><\/p>\n\n\n\n

RA: <\/em><\/strong>Night and day. I mean, that\u2019s the best way to describe it. I almost packed my bags after a couple of months. I felt like a coward for even thinking that\u2014but maybe it was just too much. I mean, when I moved here, I was 25. I already had 12 years of cooking under my belt\u201412 years of hard labour, of being appreciated and recognized.<\/em><\/p>\n\n\n\n

I came to Canada in 2010 and walked into my first kitchen here and thought, \u201cOh my God, it\u2019s like starting over.\u201d There was just such a world of difference, and I didn\u2019t know if I wanted to do that\u2014to start from scratch again. In Toronto especially, I felt like there was no real connection between guests and food. People cared more about the look of the restaurant, about trying new things\u2014they didn\u2019t care about the food itself. You could serve them an overcooked steak with fries, and they\u2019d
be happy.<\/em><\/p>\n\n\n\n

One of my first jobs was at Colborne Lane, where we were doing molecular gastronomy\u2014highly technical, tweezered-out plates\u2014because that\u2019s all I knew. But we had to shut down because people didn\u2019t understand what we were serving. And I honestly thought, maybe this country isn\u2019t for me. But instead of quitting and going back to what was familiar, I decided to stay, thinking I might be able to help shape a different kind of industry here.<\/em><\/p>\n\n\n\n

It wasn\u2019t about me trying to change the world\u2014it was more like, \u201cLet\u2019s see how this evolves.\u201d And 15 years later, the industry and the relationship between people and food have changed tremendously. I\u2019m really glad I stuck around. People here are valuing food in a much deeper way than when I first arrived.<\/em><\/p>\n\n\n\n

So yes\u2014there was definitely a big difference. But also, the world has changed. And outside of hospitality, just in terms of culture and geography, it was good for me to learn that there isn\u2019t just one right way. There are many ways\u2014and they all deserve to be embraced and appreciated equally.<\/em><\/p>\n\n\n\n

MENU: You\u2019ve talked so much about elevating Canadian culinary talent on the world stage. As an immigrant and top chef, what do you wish the global food community understood about what Canada has to offer?<\/strong><\/em><\/p>\n\n\n\n

RA: <\/em><\/strong>We\u2019re in a moment not unlike where Denmark was 15 years ago. Back then, people underestimated Nordic cuisine. Then restaurants like Noma put it on the map\u2014and suddenly everyone was paying attention to the ingredients, the technique, the philosophy. Canada has that same potential. Our geography, our climate, even our culinary DNA\u2014it\u2019s all here. But we\u2019re still waiting for the world to recognize it.<\/em><\/p>\n\n\n\n

I was recently blown away by a tasting menu at Joni, in Toronto. The chef, Jonathan Williams, created a meal that perfectly embodied what modern Canadian cuisine could be: precise, ingredient-driven, balanced, expressive. It was refined without being showy. If that restaurant were in Copenhagen or Tokyo, it would already have a Michelin star or two.<\/em><\/p>\n\n\n\n

But Canadian fine dining still doesn\u2019t always get the recognition it deserves\u2014especially when it\u2019s rooted in Canadian identity. Restaurants that proudly showcase Canadian ingredients and culture often go unnoticed, especially if they aren\u2019t part of the traditional fine dining mould.<\/em><\/p>\n\n\n\n

And we need to change that. Canada has world-class lamb, beef, wild game, fish, berries\u2014you name it. In some ways, we have the land and resources to be one of the most sustainable food cultures on the planet. But we need to invest in showcasing it, both at home and internationally.<\/em><\/p>\n\n\n\n

Because when our own chefs don\u2019t feel recognized, they leave. They go to Europe, Asia, the U.S. We lose our best talent. But if we can celebrate what makes Canadian food unique\u2014and tell that story with pride\u2014then we can build an ecosystem that nourishes talent, keeps it here, and helps it thrive.<\/em><\/p>\n\n\n\n

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MENU: Let\u2019s talk a bit about the lingering misconceptions around culinary and hospitality careers. You teach, you mentor\u2014you\u2019ve supported a great many young chefs. Based on your experience, especially coming from France where the culinary arts are often held in higher regard, what are you hearing from young people today? What are the myths or perceptions that hold them back from fully pursuing careers in this industry?<\/strong><\/p>\n\n\n\n

RA: <\/em><\/strong>The two biggest misconceptions I still hear are about the long hours and the low pay\u2014and unfortunately, they\u2019re often true. I\u2019ve spent a lot of time thinking about how we can shift that. In Europe, especially in France, change has come through government intervention. Chefs were required to limit staff to 35\u201338 hours a week, so they restructured schedules\u2014working longer days over fewer shifts. It wasn\u2019t perfect, but it was a step in the right direction.<\/em><\/p>\n\n\n\n

Here in Toronto, the cost of living makes it incredibly hard for people in hospitality to get by\u2014especially when wages haven\u2019t kept pace. I\u2019ve seen firsthand how hard it is to pay people fairly and still keep the business afloat.<\/em><\/p>\n\n\n\n

In my view, the true root of the problem is the cost of rent. If operators had more manageable overhead, they could invest in higher wages and better staffing. I\u2019ve run the numbers\u2014what really puts pressure on restaurants isn\u2019t the food or labour costs, it\u2019s the rent. Until that changes, it\u2019s difficult to make the kind of improvements we need to retain talent and build more sustainable careers in hospitality, especially in large cities.<\/em><\/p>\n\n\n\n

MENU: Are these ideas partly what first drew you to teaching?  <\/strong><\/em><\/p>\n\n\n\n

RA: <\/em><\/strong>I come from a family of teachers\u2014my mother and brother both teach\u2014so education has always been a big part of my values, even though I wasn\u2019t exactly a model student. I was the kind of kid who got bored easily, disrupted class, and cracked jokes. But I still loved learning, especially once I got into culinary school. Later, I even went back for management training and university courses. So while I wasn\u2019t the best classmate, I deeply respected the value of education.<\/em><\/p>\n\n\n\n

That\u2019s why it bothers me when I see people online saying things like, \u201cSchool is useless\u2014I didn\u2019t learn anything.\u201d You absolutely can learn, and what\u2019s most important isn\u2019t just the cooking\u2014it\u2019s everything else. In France, our culinary schools were rigorous. We studied geography, math, economics\u2014things that have nothing to do with cooking, until suddenly they do. When you become a chef or run a kitchen, you need those skills. You\u2019re dealing with formulas, inventory, costing, staffing\u2014things that aren\u2019t taught when you\u2019re just peeling potatoes at 15.<\/em><\/p>\n\n\n\n

MENU: Why do you believe accessible education is so critical to the future of the hospitality industry?<\/strong><\/em><\/p>\n\n\n\n

RA: <\/em><\/strong>Here in Canada, I think we\u2019re still catching up. I often hear from mentees who are already in leadership roles but don\u2019t know how to build a cost sheet or manage inventory\u2014because they never learned it in school. That gap between school and the reality of the industry is something we really need to close. We should be preparing students not just to cook, but to lead, to run a business, to thrive in the real world of hospitality. Teaching has become a passion of mine. It\u2019s not about the money\u2014it\u2019s something I do for the joy of it. The feedback I get tells me my approach is different\u2014I\u2019m not rigid, and I try to go beyond the curriculum to bring real-world context. That\u2019s what we need more of: not just teaching what\u2019s on the page but preparing people for what it\u2019s really like out there. And we also need to ensure the industry is ready to receive them. The better we align education with reality, the stronger our sector will be.<\/em><\/p>\n\n\n\n

MENU: Alongside teaching, you\u2019ve also leaned into competition, media, and social platforms. These are areas many chefs are exploring more and more\u2014especially when balancing multiple career paths. How do those experiences fit into your own journey, and how do they help emerging talent break through?<\/strong><\/em><\/p>\n\n\n\n

RA: <\/em><\/strong>For me, those experiences have been essential. I did my first cooking competition at 15 or 16. It\u2019s not for everyone, and that\u2019s okay, but I think everyone should try it at least once. I was a shy kid, especially in the kitchen, and competing really helped me come out of my shell. It gave me confidence and pushed me to grow into a leader.<\/em><\/p>\n\n\n\n

But competition shouldn\u2019t be about ego. It\u2019s not about being \u201cthe best\u201d\u2014that means nothing to me. It\u2019s about being better than you were yesterday. If more people approached it that way, the industry would be less ego-driven and more collaborative. That mindset\u2014of continuous self-improvement\u2014is something I try to pass on.<\/em><\/p>\n\n\n\n

Competitions can also shine a light on untapped talent. I\u2019m currently involved with Bocuse d\u2019Or Canada, which is about showing the world that Canadian chefs are a force. We\u2019ve had incredible candidates making it to the global top 10, and that kind of recognition matters\u2014not just for the individuals, but for the national culinary identity.<\/em><\/p>\n\n\n\n

Some of the most talented chefs in the world will never be seen, simply because there\u2019s no spotlight on them. Media visibility can help create those opportunities\u2014whether it\u2019s a career breakthrough, a job offer, or simply the chance to be recognized. And I\u2019ve seen the impact firsthand. In England, I once competed in a year-and-a-half-long program where 12 sous chefs were selected from across 50 hotels. We met regularly, learned about local farming, business, and cooking\u2014and the winner was promised their own hotel. It was intense and incredibly motivating. I was leading the competition, but chose to move to Canada before it wrapped. They weren\u2019t thrilled with me\u2014but I have no regrets.<\/em><\/p>\n\n\n\n

Competitions like that can unlock potential and offer real growth for people who might otherwise go unnoticed. That\u2019s also how I lead. I\u2019ve never been the type to hide recipes or hold back knowledge. I want my team to know everything\u2014because when they succeed, we all succeed. I never understood the idea of hoarding information. I\u2019d rather come in at 9 a.m. and have a well-oiled kitchen than hide a technique and make everyone\u2019s life harder.<\/em><\/p>\n\n\n\n

MENU: You work closely with emerging talent. What should restaurant operators understand about this next generation\u2014and how can they better prepare to welcome them into the workplace?<\/strong><\/em><\/p>\n\n\n\n

RA: <\/em><\/strong>That\u2019s a great question, and honestly, I\u2019m still figuring it out myself. There\u2019s a real generational gap right now\u201420 or even 30 years between the people who own restaurants and those just entering the workforce. And the codes, the communication styles, even the values are different. As someone in my late 30s, I already feel a disconnect when I return to my old culinary school each year to speak with students. The first few times, they were curious about my work. Now, the focus is more on social media\u2014\u201cCan I get a photo with you?\u201d\u2014and less about the craft itself.<\/em><\/p>\n\n\n\n

But that\u2019s not a criticism. It just means we need to adapt. The best thing operators can do is focus on communication. One-on-one check-ins. Saying hello and goodbye. Asking how someone\u2019s day is going. We need to treat staff as individuals, not as a single group. You might have a 17-year-old, a 30-year-old, and a 50-year-old all on the same team. They\u2019ll each bring different expectations and communication styles. So don\u2019t treat them the same. Meet them where they are.<\/em><\/p>\n\n\n\n

The more we personalize our approach, the better our kitchens will function\u2014and the more successful we\u2019ll be at bridging that generational gap.<\/em><\/p>\n\n\n\n

MENU: As a chef and a leader, what would you say are your most deeply held values\u2014and how do you instill those in your staff and students?<\/strong><\/em><\/p>\n\n\n\n

RA: <\/em><\/strong>My values in the kitchen are the same ones I live by outside of it. I don\u2019t think we should check our principles at the door when we come to work. I\u2019ve heard too many times, \u201cHe\u2019s a great guy, but in the kitchen\u2014watch out.\u201d That\u2019s not okay. You shouldn\u2019t be two different people. If you\u2019re respectful at home, be respectful at work.<\/em><\/p>\n\n\n\n

I try to lead by example. I keep my private life fairly private, even on social media, but my approach is consistent. I also believe strongly in respecting the country I live in. I\u2019m an immigrant, so it\u2019s important to me not to walk into a kitchen and say, \u201cWell, this is how we did it in France.\u201d Instead, I adapt to my surroundings and make sure my team feels comfortable and safe.<\/em><\/p>\n\n\n\n

I grew up in a socialist family, so fairness and equality are at the core of everything I do. That means making space for everyone\u2014regardless of gender or background. My kitchens have always been close to 50\/50 in terms of gender, and that\u2019s not by design, it\u2019s just what happens when you hire based on merit and create an inclusive culture. Same goes for race and background. If you\u2019re good, you\u2019re good\u2014end of story.<\/em><\/p>\n\n\n\n

When I was younger, I saw how toxic and discriminatory kitchens could be. I\u2019ve had to fire incredibly talented staff because they crossed a line with a female colleague. I won\u2019t tolerate that. Kitchens need to be safe spaces. If something happens, people need to know they\u2019ll be heard, and that we\u2019ll take action. That\u2019s non-negotiable. And I know this might sound idealistic, but I really believe it\u2019s possible. And it\u2019s why I speak up\u2014especially to the next generation of white male chefs. We need to model a different kind of leadership. If I can leave behind even a small shift in mindset\u2014that it\u2019s not about ego or dominance, but about integrity and respect\u2014I\u2019ll be happy with that legacy.<\/em><\/p>\n\n\n\n

MENU: Was there a moment early in your career where a mentor really shaped how you show up for younger chefs today?<\/strong><\/em><\/p>\n\n\n\n

RA: <\/em><\/strong>Honestly, I didn\u2019t really have a mentor. I have one now\u2014in the cannabis culinary space, where I\u2019m still learning\u2014but earlier in my career, no. I had chefs who praised me constantly, and at the time it felt great. But looking back, it created an inflated sense of ego. I was being told I was the best student, the best cook, the best everything\u2014and that\u2019s dangerous. It made me arrogant. I\u2019ve since learned that the better message is: \u201cYou\u2019ve got potential, and if you keep working, you\u2019ll go far.\u201d<\/em><\/p>\n\n\n\n

That\u2019s how I try to mentor now. I want to help young chefs avoid the mistakes I made. I know I\u2019m midway through my career\u2014and I don\u2019t want to take up space forever. There are people in this industry who are holding on to the spotlight for too long. I want to pass the mic. I\u2019m happy to be in the wings, to support the next generation and help them shine.<\/em><\/p>\n\n\n\n

Follow Chef Romain Avril:
IG @chefromainavril<\/a> | chefromainavril.com<\/a><\/strong><\/p>\n","protected":false},"featured_media":9851,"template":"","menu_author":[471],"menu-category":[491],"menu-tag":[486],"class_list":["post-9847","menu","type-menu","status-publish","has-post-thumbnail","hentry","menu_author-menu-magazine","menu-category-leadership","menu-tag-back-of-house"],"acf":[],"yoast_head":"\nThe Interview with Chef Romain Avril - Restaurants Canada<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.restaurantscanada.org\/menu\/the-interview-with-chef-romain-avril\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Interview with Chef Romain Avril - Restaurants Canada\" \/>\n<meta property=\"og:description\" content=\"Few chefs can claim to have stepped into a professional kitchen at 13. 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