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Our Story

OUR STORY

Drawing inspiration from Québécois roots while encompassing multicultural flavours, our warm and inviting brasserie embraces a blend of casual elegance and sophistication. Our ever-evolving menu features everything from fresh seafood to hearty steaks, changing with the seasons to highlight the finest local ingredients.

At night, our lively hub for après-ski drinks and all-day dining transforms into a buzzing bar and lounge. Sip expertly crafted cocktails while snacking on small plates and savoury bites, elevating your evening with delightful indulgence.

LUC LE GOURVELLEC

CHEF DE CUISINE
Born in Brittany, France, Luc Le Gourvellec’s passion for cooking is fueled by his family’s rich culinary traditions and a desire to explore the flavours of the world. Working in Michelin star kitchens on the French Riviera and developing his craft at Montreal’s Bar George, he brings a fresh approach to each dish in his latest role at Léo as Chef de Cuisine, celebrating the seasonal bounty of the region with each exquisite creation.

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KEVIN RAMASAWMY

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

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ANTHONY WALSH

CORPORATE EXECUTIVE CHEF
One of Canada’s most highly revered and respected chefs, Anthony Walsh is the Corporate Executive Chef of Oliver & Bonacini Hospitality. In this role, Chef Walsh oversees the culinary direction of all properties in the diverse O&B portfolio, including the restaurants, the event spaces and the catering arm.

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LUC LE GOURVELLEC

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 Léo, Luc eagerly embraces new challenges, savouring every moment by focusing on flavour and celebrating seasonality.

KEVIN RAMASAWMY

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.

ANTHONY WALSH

Prior to his appointment to O&B’s Corporate Executive Chef, Chef Walsh served as Executive Chef for the iconic Canadian restaurant Canoe. There, his leadership, unrivaled culinary craftsmanship and visionary sense for haute Canadian cuisine played a vital role in the restaurant’s meteoric ascent on the country’s fine dining scene. Quickly recognized by media, foodies and the culinary world, the restaurant earned four stars in Toronto Life magazine, was named Best New Restaurant by The Globe and Mail and Where Toronto magazine, and ranked #3 in Gourmet magazine’s list of Top Tables.

Prior to joining O&B, Chef Walsh opened JAW, a boutique restaurant in Toronto’s Queen West neighbourhood, which received unanimous critical acclaim for its inspired fresh market cuisine and frequently changing menu. It was his work at JAW that caught the attention of local restaurateurs, Peter Oliver and Michael Bonacini, who then brought Chef Walsh onto the O&B team in 1996.

Over the course of his career, Chef Walsh has won critical acclaim by national and international media and has received numerous awards, including gold medals from Taste of Canada, Black Box, Salon Culinaire and the Ontario Hostelry Institute. He has been a featured guest chef at James Beard House, and has cooked for a number of notable dignitaries, including Canadian Prime Minister Justin Trudeau, Brian Mulroney, U.S. President George Bush, and Princess Diana. In 2016, he was named Chef of the Year by Foodservice & Hospitality Magazine as well as one of Toronto Life’s Most Influential People.

For Chef Walsh, defining Canadian food and elevating it to the world stage is not only a top priority, but a passion.

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RESERVATIONS

Please note that all available tables are listed on OpenTable. Please consider another time if you are unable to find your requested reservation. Thank you for your understanding!

BOOK YOUR TABLE

HOURS

We’re now open in Mont-Tremblant! 

Breakfast
Mon–Fri: 7:30–11:00am
Sat & Sun: 7:30–10:00am

Weekend Brunch
Sat & Sun: 10:00am–2:00pm

Lunch
Mon–Fri: noon–2pm

Dinner
Mon–Thurs: 5:30–9:30pm
Fri & Sat: 5:30–10:30pm
Sun: 5:30–9:30pm

Après Ski
Mon–Sun: 2:30–5:30pm