Kevin Ramasawmy

Executive Chef at Bar George and Léo Tremblant.

Born and raised in Mauritius, Kevin’s love for cooking was sparked early by family meals and his parents’ warm hospitality. After moving to Montréal at just 19, he worked his way up through some of the country’s top kitchens, training under acclaimed chefs Anthony Walsh at Canoe and Victor Barry at Splendido. His time at New York’s Michelin-starred Daniel further shaped his craft, blending French technique with global influences. Today, Kevin leads with creativity, precision, and heart—bringing a modern touch to classic cuisine and celebrating the connection between flavours, people, and the stories shared around the table.

Local Canadian ingredient you love cooking with?

Québec maple syrup without hesitation. It’s pure, versatile, and deeply symbolic of Canadian terroir. I use it far beyond desserts in marinades, vinaigrettes, or even to glaze roasted vegetables and meats. It brings a depth of caramelized sweetness that instantly roots a dish in Canada.

Favourite Canadian dish to make?

One of my favourite dishes to make is seared duck breast with maple-whisky jus, roasted root vegetables, and wild sea buckhorn gastrique, a perfect balance between sweet, earthy, and rich. To create it, I’d recommend using the All-Clad D3 Stainless Steel Fry Pan — it’s perfect for achieving that crisp, golden duck skin while evenly rendering the fat. Then, for finishing the sauce and roasting the vegetables, I’d use the All-Clad D5 Stainless Steel Sauté Pan for consistent heat retention and control.

Your #1 cooking tip for foodies?

Season, taste, and adjust at every stage. Great cooking is about building layers of flavour, not just seasoning at the end. And don’t rush the process, give ingredients the respect of time, whether it’s resting meat, reducing a sauce, or simply letting a vegetable caramelize properly.

Favourite local restaurant?

 In Montréal, I love Beba, the energy, the creativity, and the way they celebrate Québec ingredients is inspiring. Every plate feels personal, and the wine list is just exceptional. It’s a reminder that simplicity and soul… less is more.

Who are your unsung heroes?

There are so many, but I’d highlight Chef Anthony Walsh at O&B. His cooking is honest, bold, and deeply rooted in Canadian identity without ever feeling forced. He’s one of those chefs who consistently pushes the craft while keeping it grounded and soulful. Among rising talents, I have to give a nod to Chef Donnel, my Chef de Cuisine at Bar George — a quiet powerhouse who leads with precision, humility, and passion every single day.