Chef Romain Avril

“For me, cooking was a calling. I consider it an art and a way to express myself. Working with the seasonality of ingredients allows me to be creative based on my mood and how I feel. Creating dishes and then seeing guests smiling, enjoying the food; it’s very fulfilling.”

“Food breaks down all barriers–it’s a passport to another dimension. You can travel to other countries, where ethnicity or religion doesn’t matter because we have food on the table.”

Born in Paris, Chef Romain Avril’s culinary journey began early, ignited by a profound passion for cooking at the tender age of thirteen. By seventeen, he was honing his craft in a Michelin-starred restaurant in Brittany, France—a formative experience that set the foundation for his illustrious career. Balancing academic rigor with professional excellence, Romain earned his bachelor’s degree in French and Chinese gastronomy while working in Michelin-starred kitchens and prestigious Relais & Châteaux establishments.

At 21, Romain’s ambitions led him to London, where he joined acclaimed restaurant, The Greenhouse. Immersed in the elite world of Michelin-starred dining, he cooked for distinguished politicians and celebrities, refining his skills and expanding his culinary perspective. It was during his time in England that Romain began to diverge from the strict confines of classical French cuisine, embracing fusion and the innovative techniques of molecular gastronomy.

In 2010, Romain brought his expertise to Canada, starting as Sous Chef at Toronto’s Colborne Lane restaurant. His journey continued with the launch of Origin North, where he served as Chef de Cuisine, followed by his appointment as Executive Chef at the iconic La Société Bistro. Romain serves as the dean of Chefs Academy, part of Chefs Canada, the entity which oversees the Bocuse D’or, Pastry World Cup and the World Cup of Pâté Croûte. At each establishment, Romain’s visionary approach and dedication to excellence has made an indelible mark on Toronto’s culinary landscape.

Romain then took a leap into entrepreneurship, founding Romain Avril Inc. as a platform to share his culinary philosophy with the world. His endeavours have expanded into merch and apparel, media, and publishing, with the launch of a YouTube channel, a podcast, and a cookbook, The Vegan Bridge, released in 2023. Through these channels, Romain combines his mastery of technique with a commitment to sustainability, inspiring a new generation of chefs and food enthusiasts.

Romain’s charisma and expertise have also made him a sought-after figure in television and media. Leveraging his playful personality and extensive knowledge of French pastry and cooking, Romain has garnered an avid social media following by sharing honest and witty commentary on cooking trends, home cook recipes and a tongue-in-cheek series as theCroissant Connoisseur, rating croissants from around the world. He has also graced the screens of Food Network Canada and appeared in numerous food, lifestyle, home, and fashion magazines, solidifying his reputation as a sought-after chef and tastemaker.

Romain continues to push culinary boundaries, blending tradition with innovation to create experiences that are as unforgettable as they are delicious. His journey from Paris to Toronto is a testament to his relentless pursuit of excellence in the art of cuisine.