In March 2005, harboring a greater need for experience and knowledge, he joined the renowned Toqué! restaurant. He made it all the way to Chef de Cuisine in 2012, the year which Normand Laprise won the chef of the year title from Maclean’s magazine. During those eight years at Toqué! Jean-Sébastien also opened the famous Cabane à Sucre au Pied de Cochon in 2009 and the Brasserie T! in 2010. In 2013, he decided to leave Toqué! and start a new adventure; running his own kitchen as an executive chef at the downtown restaurant Decca77.
Father to a young girl, Jean-Sébastien still works in the kitchen with the same determination, the same enthusiasm and the same contagious passion. His passion has no limits and he always strives for excellence so that his clients can enjoy his culinary artistry.
He began his career at PSCA in Ville Lasalle, where he participated in the culinary Olympics. Shortly after the culinary Olympics he was offered a job at DNA Restaurant under chef Derek Damann and learned about the intricacies of charcuterie and the classic techniques of British cuisine.
He was then offered the opportunity of a stage at Le St-Urbain Restaurant under Marc-Andre Royal, with a job offer following. Here, Nicholas was introduced to molecular cuisine where he was taught the precision it required, as well as the different textures that could be developed.
He then went on to work at Monkland Tavern under Stephen Leslie, where he learned about the simplicity of Mediterranean cooking and the respect that you must give to your ingredients. While working with Stephen Leslie, he was asked to assist in the Joe Beef cookbook launch and was introduced to Charles-Antoine Crete, who offered him a position at Toque! Restaurant.
Following the success he had at Toque!, he found it was time to take on another challenge; He decided to follow Jean-Sébastien Giguere to Decca77.
The focus and determination he has in the kitchen shines through in the menus that are both seasonal and local.
Nicholas is always experimenting and developing new cooking techniques, bringing both finesse and creativity to Decca77’s menus.