Meet Chef Francois Daigle
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!