Romain Avril is a French-trained chef, born in Paris, who is known for his creative and ambitious cooking. He discovered his passion for cooking at a young age and worked at numerous Michelin-star restaurants in France and the UK, increasingly focusing his attention on fusion and molecular gastronomy. Since moving to Toronto in 2010, he has worked as Executive Chef at the renowned La Société Bistro and has participated in the opening of such institutions as Levelle, Goldie Bar, and Neruda.
He operates his own organization, Romain Avril Inc., which offers a multitude of culinary services, and maintains a YouTube channel providing tips and recipes, while making occasional appearances on the Food Network and in various food and lifestyle magazines. Richelle Tablang was born and raised in Toronto to a family of Filipino immigrants who always emphasized the value of food and its origins.
After studying baking and pastry arts in Toronto, Richelle fell in love with French pastry, eventually moving to France to further her education. She studied at the prestigious École Nationale Supérieure de Pâtisserie (founded by two-time Meilleur Ouvrier de France winner Yves Thuriès and multiple Michelin star-holder Alain Ducasse) and worked as a pastry commis in the South of France. Richelle returned to Toronto fuelled by an adoration for modern French pastry and a desire to mingle her knowledge of French techniques with Asian ingredients from her family's background.
He operates his own organization, Romain Avril Inc., which offers a multitude of culinary services, and maintains a YouTube channel providing tips and recipes, while making occasional appearances on the Food Network and in various food and lifestyle magazines. Richelle Tablang was born and raised in Toronto to a family of Filipino immigrants who always emphasized the value of food and its origins.
After studying baking and pastry arts in Toronto, Richelle fell in love with French pastry, eventually moving to France to further her education. She studied at the prestigious École Nationale Supérieure de Pâtisserie (founded by two-time Meilleur Ouvrier de France winner Yves Thuriès and multiple Michelin star-holder Alain Ducasse) and worked as a pastry commis in the South of France. Richelle returned to Toronto fuelled by an adoration for modern French pastry and a desire to mingle her knowledge of French techniques with Asian ingredients from her family's background.
