Name: Louis Gervais
Occupation: Director & Executive Chef of Louis Gervais Fine Foods & Catering
Who is your role model: Michael Jacob of Le Crocodile he has helped me from my humble beginnings.
What do you like most about your job: Having a creative outlet is one of the greatest parts of my job; writing custom menus lets me funnel all things I’ve read, seen and tasted into art that I am incredibly proud to share with my clients.As a business owner I also love closing deals. Knowing that I’ve communicated my vision properly and that my clients are just as excited as I am to see it come to life; the salesman in me loves that moment.
Daily ritual: Wake up, drink 3+ cups of coffee while I read emails & write out my “To-do list” for the day, head to the gym for my workout and then spend the rest of the day in my kitchen: writing menus, prepping food for events and chatting with the customers that come into my bistro.
The most rewarding part of my job is: Making people feel special. I love connecting with my clients, seeing them smile, seeing them enjoy my food and then watching them leave happy and satisfied; it’s the best drug ever.
What has been your biggest strength that’s helped you succeed in your industry? Anyone who knows me knows that I’m not short on energy or drive. I work hard, fast and with the kind of passion you would expect from a French Canadian chef. I’ve always been a competitive guy too, humble (he says, ever so humbly) and respectful of other people’s accomplishments, but always looking to improve on my own work and surpass their’s at the same time.
Occupation: Director & Executive Chef of Louis Gervais Fine Foods & Catering
Who is your role model: Michael Jacob of Le Crocodile he has helped me from my humble beginnings.
What do you like most about your job: Having a creative outlet is one of the greatest parts of my job; writing custom menus lets me funnel all things I’ve read, seen and tasted into art that I am incredibly proud to share with my clients.As a business owner I also love closing deals. Knowing that I’ve communicated my vision properly and that my clients are just as excited as I am to see it come to life; the salesman in me loves that moment.
Daily ritual: Wake up, drink 3+ cups of coffee while I read emails & write out my “To-do list” for the day, head to the gym for my workout and then spend the rest of the day in my kitchen: writing menus, prepping food for events and chatting with the customers that come into my bistro.
The most rewarding part of my job is: Making people feel special. I love connecting with my clients, seeing them smile, seeing them enjoy my food and then watching them leave happy and satisfied; it’s the best drug ever.
What has been your biggest strength that’s helped you succeed in your industry? Anyone who knows me knows that I’m not short on energy or drive. I work hard, fast and with the kind of passion you would expect from a French Canadian chef. I’ve always been a competitive guy too, humble (he says, ever so humbly) and respectful of other people’s accomplishments, but always looking to improve on my own work and surpass their’s at the same time.
Memorable celebrity encounter/interview: John Travolta & his family lived at the Sutton Place Hotel while I was Executive Chef and they became regulars in my restaurants. They were super nice, funny people that would always visit me in the kitchen, ask me to make these awesome custom menu items and then hang out while I cooked.
Favourite quote: Drives my staff and my wife crazy but whenever I think I’m doing something adventurous or creative I say: “Edgy” with an over the top French Canadian accent. I’m a dork!
Describe your personal style: Casual, kind of an old beach hippie.
Dream vacation spot? Santa Teresa, Costa Rica
What is your favourite cooking accessory? I’m a master saucier so I can’t live with out a good heavy-bottom saucepot and a piano whisk.
What has been your favourite event to attend? Cirque de Soleil with my family. A fantastic combination of my girls, French Canadian crazies and creativity!
Favourite Vancouver Restaurant: Chambar… so many beers… must try them all!
What is your biggest indulgence? Scotch, preferably Aberlour, but I’m not fussy if you’re offering.
If there was more time in the day you would: In the summer, play more golf; in the winter, snowboard more.
Favourite quote: Drives my staff and my wife crazy but whenever I think I’m doing something adventurous or creative I say: “Edgy” with an over the top French Canadian accent. I’m a dork!
Describe your personal style: Casual, kind of an old beach hippie.
Dream vacation spot? Santa Teresa, Costa Rica
What is your favourite cooking accessory? I’m a master saucier so I can’t live with out a good heavy-bottom saucepot and a piano whisk.
What has been your favourite event to attend? Cirque de Soleil with my family. A fantastic combination of my girls, French Canadian crazies and creativity!
Favourite Vancouver Restaurant: Chambar… so many beers… must try them all!
What is your biggest indulgence? Scotch, preferably Aberlour, but I’m not fussy if you’re offering.
If there was more time in the day you would: In the summer, play more golf; in the winter, snowboard more.
Favourite social network: I leave this to the women in my company who have far greater knowledge of such things but they tell me that Twitter is our favorite; tons of great information being shared keeping us on top of the latest trends. (Did I say that right ladies?)
Favourite Blog: Again, I leave this to the brains of my operation but they tell me that Countdown Events has an awesome blog.
Where do you go for good ideas? I like surfing the web, checking out the competition and being inspired by those that work in my industry. I also love going to Indigo Books and sitting in the recipe book section for hours; free ideas are the best kind. My produce and meat suppliers also provide lots of inspiration; anything fresh and local gets my creative juices following.
Last song you downloaded: Something by John Mayer, you’d have to ask my daughter though, she’s my music manager.
What is the most challenging thing you have ever done? The Canadian Masterchef exam was tough; I’m a high energy, active guy and sitting for hours on end to study for that test was rough.Opening the business was also a challenge; I was used to being surrounded by a brigade of chefs and all of a sudden it was just me. At first the pressure was intense but ultimately it fueled me more than anything else ever has.
What are you obsessed with right now? My staff would laugh if they heard this question. I’m always stuck on one ingredient or another. In the past it’s been watermelon radishes, pea shoots, purple potatoes, squid, figs, balsamic crema and so many others I can’t even remember. Currently it’s banana leaf, I use it for everything, lining platters, weaving bowls for salads, steaming fish, making cones for popcorn; you name it I’m trying it!
Favourite Blog: Again, I leave this to the brains of my operation but they tell me that Countdown Events has an awesome blog.
Where do you go for good ideas? I like surfing the web, checking out the competition and being inspired by those that work in my industry. I also love going to Indigo Books and sitting in the recipe book section for hours; free ideas are the best kind. My produce and meat suppliers also provide lots of inspiration; anything fresh and local gets my creative juices following.
Last song you downloaded: Something by John Mayer, you’d have to ask my daughter though, she’s my music manager.
What is the most challenging thing you have ever done? The Canadian Masterchef exam was tough; I’m a high energy, active guy and sitting for hours on end to study for that test was rough.Opening the business was also a challenge; I was used to being surrounded by a brigade of chefs and all of a sudden it was just me. At first the pressure was intense but ultimately it fueled me more than anything else ever has.
What are you obsessed with right now? My staff would laugh if they heard this question. I’m always stuck on one ingredient or another. In the past it’s been watermelon radishes, pea shoots, purple potatoes, squid, figs, balsamic crema and so many others I can’t even remember. Currently it’s banana leaf, I use it for everything, lining platters, weaving bowls for salads, steaming fish, making cones for popcorn; you name it I’m trying it!
Louis Gervais has just recently started offering cooking classes. For years they hosted private cooking evenings and people begged Louis to run public classes so they could come with their husbands and friends. The classes are educational but also a lot of fun. “It’s fantastic watching people get excited about food and seeing their pride when they sit down to enjoy the meal they have prepared for themselves. “ – Louis
CountDown Events would like to thank talented Chef Louis for being part of our #FF Feature this week!
CountDown Events would like to thank talented Chef Louis for being part of our #FF Feature this week!
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