Meet Chef Francois Daigle

Chef Francois Daigle Chef Profiles

It’s almost scary to look back and find out that Foodservice has been already 30 years of my life!

At the age of 14, I begged my mother for several months to get permission to work. She finally approved and I found my first job in a restaurant… as the dishwasher boy!

I have always liked and practiced many sports and I quickly find a correlation between a kitchen staff and a sport team: spirit and high energy! I Had the chance to work with many passionate people that helped and coached me. From there everything moved quickly, from cooking in hotels with big, high-end restaurants to becoming the Executive Chef in several Steak Houses.

A big satisfaction in cooking is to use a simple product and turn it into a star dish.
Seafood has always occupied a large place on my menus mainly because of its versatility and profitability. Even though I love many kinds of seafood, scallops remain my favorite product because of their delicacy.

I would describe my Cooking Style in 3 words = Simple, Local and Tasty!