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Chef Romain Avril is pretty busy these days, whether he is traveling, working at his successful restaurant Lavelle in Toronto, appearing on television or training younger chefs, he’s passionate in every sense of the word. We caught up with Romain while he was shooting a magazine spread on a rainy day in Toronto to find out more about this Parisien chef.
Meet Romain Avril, our first ever Chef of the Month Canada, for December!
Tell us a bit about yourself and your background.
I am French, born in Paris, and I studied at cooking school in the West of France. I actually spent 7 years at school, and received my degree at University in Chinese and French culinary arts. I worked in Michelin style restaurants in France and then moved to the United Kingdom and worked there for 4.5 years. I have been in Toronto now for 7 years, and before Lavelle I worked for Chef Claudio Aprile at Origin and Colborne Lane.
Describe Lavelle in one word.
Luxurious
And the food at Lavelle?
Original
Favourite piece of advice for aspiring chefs?
I would say you need to understand what it takes to be a chef, because it’s a lot of hard work. Constantly researching and finding your own style. I believe in finding your own craft to be different. To use creativity truly, it has to come from you. Be yourself!
Name the kitchen tools you can’t live without
Spoons, tweezers, and knives are key.
Favourite ingredient you’re using right now.
A few weeks back I was obsessed with rhubarb, it’s constantly changing with the season. We’re excited to get peaches in. I really love to use what’s best at the right time, what’s really shining at the best time this season.
How do you describe your culinary style?
Fine dining, molecular, gastronomy, French, Asian, feminine, inspiring, elegantly plated.
Your favourite Chef Works gear right now?
My favourite piece is the Springfield Chef Jacket, in fact, I have it in Black AND Gray! Although the Lightweight Slim Pants are super as well.
