Born in Brittany, France, Luc’s fervent passion for food was sparked by his family’s rich culinary traditions. Enchanted by his grandmother’s skill and fueled by the encouragement of loved ones, he embarked on a flavourful exploration, immersing himself in the world of cooking.

While studying culinary arts at Lycée Paul-Valéry in Menton, seventeen-year-old Luc earned an internship at La Réserve de la Pinède, a Michelin-star restaurant in Saint-Tropez. After two transformative seasons under the tutelage of renowned Chef Arnaud Donckele, he had found his calling.

Following years of experience in sun-drenched restaurants along the French Riviera, his path intersected with a Québécois who made a compelling case for Canada. With a mere 400 euros in his pocket, Luc and his wife relocated to Montreal in 2014. Several years and a stint at Jatoba later, Luc found a home at Bar George, swiftly ascending to Chef de Cuisine with the support and mentorship of Chef Kevin Ramasawmy and Chef Anthony Walsh.

Now as the Chef de Cuisine at Margaux and Léo, Luc eagerly embraces new challenges, savouring every moment by focusing on flavour and celebrating seasonality.

From the young age of four, Kevin Ramasawmy has had a distinct curiosity for cooking. Whether he was flipping omelettes and making curries with his mother, or tagging along with his father at the hotel and restaurant where he worked, Kevin’s life revolved around cooking, hospitality, and – best of all – eating.

In 2004, at the age of 19, Kevin moved from Mauritius to Montreal. He fell in love with the city and his future wife, and was compelled to stay and make a living. Although he started out in front of house, working from busboy to waiter to manager, Kevin decided to make the leap into cooking when he was offered a Garde Manger position with Chef Jeff Stirrup.

In 2011, Chef Kevin moved to Toronto to work as Saucier under Chef Anthony Walsh at Canoe Restaurant & Bar. Chef Walsh quickly became a mentor, and changed the way Chef Kevin interpreted Canadian fine dining. Following another stint at Splendido working with Chef Victor Barry, he upped the ante by moving to New York City for the role of Tournant at Daniel. There, he embraced brand new challenges and constant intensity. He was inspired by Chef de Cuisine Eddy Leroux and Executive Chef Jean-François Bruel, as well as Chef Daniel Boulud himself, to think big. Upon returning to Montreal, Chef Kevin continued to cook and perfect his craft at Maison Boulud at the Ritz-Carlton.

In early 2017, Chef Kevin reunited with mentor Chef Anthony Walsh to open Bar George at Le Mount Stephen. Since then, he has been instrumental in earning Bar George both local and international acclaim. Currently, Chef Kevin oversees culinary operations at Bar George, Le Mount Stephen, and Le Westin Mont Tremblant. Driven by an innate desire to connect with people through food, Chef Kevin’s culinary prowess continues to impress at Léo and Margaux.