MEET THE CHEF AND OWNER

Stuart Abrams is the Chef and owner of Restaurant L’Ambroisie since 2006. Curious and passionate, his restaurant is his playground. In his laboratory, Stuart hones his craft: smoked salmon, kombucha, fresh cheese, charcuterie, sprouts, international cuisine, and much more. The restaurant is a creative workshop where Stuart renews and perfects his recipes, shares them with his customers and passes them on to his brigade.

Supported by a competent team, he is also a mentor for the next generation. As a Master Chef in the Red Seal Program, he trains new cooks on the job and helps them earn a diploma that is recognized across Canada.

In 2013, Stuart began designing The Canal room, a multi-functional venue for large-scale private events. This is not his first project: he has collaborated on the design of several restaurant kitchens in Montreal. He is a daring and agile entrepreneur, trained in the corporate and hotel business in Canada.

During restaurant hours, the kitchen is a hive of activity producing events of all kinds: conferences, weddings, fundraisers, corporate parties and even a few culinary festivals, bringing together some 20 restaurants in the city. Stuart Abrams is respected by his peers, who often request him for their own weddings.

Stuart is always on the move - from the dining room to the kitchen to the office he shares with his sales team. He produces over 100 weddings and corporate events each year and operates the restaurant with the agility and poise of a master.

LOOKING FOR A JOB?

Check out our list of posted positions.