Chef Hugo Saint-Jacques

Hugo Saint-Jacques

Dock 619 & Chef on TVA Salut Bonjour

Hugo Saint-Jacques discovered the culinary world at a very young age, thanks to his parents. After earning a DEP in cooking, he honed his skills in the kitchens of the renowned restaurant Chez l’Épicier. He then co-founded Duo Chefs Fleurs de Sel, a business specializing in private chef services and catering, before opening his own restaurant, Le Bazz, in 2014.

However, it was his standout participation on the show Les Chefs! that brought Hugo into the spotlight. His boundless energy, zest for life, and contagious passion for cooking won over the public. In 2014, after his final appearance on the show, he was crowned Chef of the Year in Canada at a competition organized by the Canadian Culinary Federation.

Since 2015, he has been the executive chef of Zeste kitchens and the multifunctional reception hall Dock 619, where he stands out with innovative culinary creations. In parallel, he shares his expertise on various media platforms, including Zeste, Salut Bonjour weekend, and Station Potluck, helping to inspire a new generation of food enthusiasts.

What is your favourite Canadian dish to make and which All-Clad pan do you use to create it? As a Quebecker, products from our lakes and rivers are a source of inspiration. However, I love slow cooked Charlevoix lamb wrapped in royal kelp from the St. Lawrence River. It’s a beautiful marriage of treasures from our land and sea. To execute this, you need a great searing pan like the All-Clad Copper Core, a five-ply construction designed for professional or those who’d like to be.

What local Canadian ingredient do you love cooking with? Definitely sea buckthorn berry (also known as Argouses). With its vibrant orange colour and unique, tangy taste, this small gem from the Lanaudière region pairs exceptionally well with desserts and seafood. A scallop ceviche with sea buckthorn gel, lemon balm leaf, and fleur de sel from Grandes-Bergeronnes delights me on every level.

What’s your #1 cooking tip for foodies? The number one piece of advice I’d like to share is the importance of cooking an ingredient to its fullest potential. Using 100% of the product is essential not only for profitability but, more importantly, to honour every trade involved—from the farmer to the forager to the distributor, and so on.

Every ingredient requires special attention and great respect when being used.