The Fairmont Tremblant Hotel’s management team is pleased to announce the appointment of Mr. Jonathan Legris to the position of Executive Chef as of April 30, 2019. 

Curious, innovative and a stickler for perfection, Jonathan Legris, a Montreal native, has over 25 years of experience in popular restaurants, including Petit Extra, L'Express and Laloux. It is because of chefs such as Joël Chapoulie and André Besson that Jonathan developed a taste for culinary adventures and a love of gastronomy. While on a trip to Vancouver, Jonathan met Chef Robert Clark and this encounter allowed him to discover a world of freshness and creativity.

Most recently, he worked alongside Simon Renaud at the Hyatt in Montreal before taking the reins of the Marriott Montreal Airport kitchens. He was also Executive Chef of the prestigious Laval-sur-le-Lac Golf Club, before joining the Fairmont Tremblant team.

With the support of his brigade, composed of some 40 colleagues, Chef Legris will oversee the daily operations of all culinary units, namely Choux Gras Brasserie Culinaire, Axe Lounge Bar, Le Comptoir Cuisine du Marché, Ricochet Café & Terrace, banquets and outside catering, in-room dining as well as the outdoor summer BBQ.

A lover of locally-sourced products and a fervent defender of sustainable fisheries, it’s with passion and a pinch of artistry that he creates menus and welcomes guests to his table. He is enthusiastic about discovering Laurentian producers and artisans and working with them to promote the region’s culinary diversity.

"We are very proud to welcome Jonathan to further enhance our new culinary offers, which are going through a wave of renewal and popularity among locals and visitors" said Patrick Lamy, General Manager at Fairmont Tremblant. "His rich experience and creativity are undeniable assets for our team."

A sport enthusiast, Chef Legris is an avid skier and cycler. He will certainly be in his element in Tremblant with its many recreational activities and sporting events.

Originally from France, Nicolas travelled the world to cultivate his passion for cooking. It is his sense of adventure that convinced him to join the Fairmont Tremblant team as Executive Sous-Chef in 2017, as the hotel was in the process of renovating and reinventing its culinary offer. When Choux Gras Brasserie Culinaire was launched in December 2017, Nicolas was a great support to then Restaurant Chef Yves-Benoît St-Cyr.

Since 2015 Nicolas was the Restaurant Chef at the renowned Mirèio, an elegant brasserie serving a Provencal inspired cuisine located at the Raffles Hotel in Makati, Philippines.

Before joining Accor, Nicolas of course collected precious years of experience in France, but also was Sous-Chef from 2011 to 2014 at the very authentic restaurant of prestigious La Mamounia, a palace hotel located in Marrakech, Morocco.

While his roots were in France, Nicolas sees himself more as a citizen of the world and his rich background made taking care of our planet a daily priority. Wherever his career brought him, Nicolas always sought after local suppliers and colleagues that shared the same values. While Nicolas and his wonderful wife Darine made great friends through the course of their trek in Europ, in Africa and in Asia, we feel lucky that it is in Tremblant that they have found a true welcoming home.

With Nicolas at the head of the experienced Choux Gras kitchen brigade, no doubt that our loyal guests will continue to enjoy unique authentic culinary experiences, until the new Restaurant Chef joins our team.