Romain Avril’s early years in Paris and Brittany played a crucial role in shaping his culinary philosophy, laying a strong foundation in both French and Chinese gastronomy. He describes these formative experiences as his “core” and “base layers,” emphasising that a truly memorable dish must have depth and grounding. From the age of 13 to 21, he immersed himself in traditional French techniques—methods that are still recognised and used worldwide. This classical training provided him with the stability and confidence to later experiment with new flavours and techniques, particularly when he was introduced to Chinese cuisine. The exposure to a different culinary culture allowed him to evolve, pushing his creativity while staying rooted in his classical training. When he eventually moved to Toronto, he found himself surrounded by an entirely new world of flavours and textures, which further expanded his culinary repertoire.
His move from France to Toronto was not born out of a grand plan but rather a need for change. “I was tired of England,” Romain admits candidly. Making a living there had been difficult, and he also wanted to learn English. What was initially meant to be an 18-month adventure has now stretched into 15 years, ultimately earning him dual citizenship. His time in Canada has transformed him into the versatile chef he is today. He describes Toronto as the most cosmopolitan city in the world, where he can travel the globe through food in just two hours. “I can eat true authentic food from any country of the world on any given night,” he says, explaining how the city’s diverse culinary landscape has sharpened his skills, broadened his palate, and fuelled his constant search for balance and new flavours.
As the first Executive Chef for Monogram Canada, Romain found himself integrating luxury appliances into his cooking. Though his contract ended after four years, he looks back at the experience fondly, describing it as an opportunity that exposed him to the world of high-end kitchen technology and design. This exposure opened doors for him, including the chance to be a judge on Top Chef and work on a full-scale commercial production. He relishes opportunities that allow him to step outside his comfort zone, make new connections, and bring together different industries to enrich his expertise.
Romain’s passion for sustainability and protecting the planet led him to develop a vegan cookbook. He realised that simply reducing his consumption of animal protein wasn’t enough—he needed to make a deeper change, starting with his own diet. This shift made him recognise that chefs, including himself, had been somewhat lazy in their approach to plant-based cuisine. “Plant-based dishes lacked creativity and flavours,” he says, acknowledging that this negatively impacted the reputation of vegan cuisine. Determined to change this perception, he took it upon himself to create elevated, fine-dining plant-based dishes that showcased the true potential of ingredients. Importantly, he rejects the idea of mimicking meat products, such as plant-based burgers or fake chicken. Instead, he focuses on honouring vegetables, grains, and legumes in their purest form, allowing their natural flavours to shine.
His tenure as Executive Chef at Lavelle in Toronto was a turning point in his career. While he had already begun making a name for himself at La Société, his time at Lavelle in 2016 catapulted him into the public eye. His presence in the Toronto dining scene grew significantly, leading to more television appearances, magazine features, and social media engagement. While the role didn’t drastically change him as a chef—since he had already honed his technical skills and managed large teams—it significantly elevated his profile and expanded his influence.
One of Romain’s most unique and entertaining ventures has been his Serve It or Trash It series. The concept was born out of necessity—he was on the verge of burnout from trying to create a new recipe every single day. “365 videos a year—can you imagine?” he says, explaining how the sheer time and cost involved made it unsustainable. He needed a new approach that was both efficient and engaging. The series allowed him to showcase not just his culinary skills but also his personality, humour, and sarcasm. The response has been overwhelmingly positive, with his audience frequently engaging through comments and direct messages. His advice to other content creators? “Don’t ever have expectations. Otherwise, you will constantly be disappointed, and it may affect your mental health.”
Balancing traditional French culinary techniques with modern innovations is something Romain attributes to his travels. He firmly believes that blending cuisines is not a betrayal of tradition but rather a celebration of cultural exchange. He infuses his French cooking with elements of heat, acidity, and spices from other global cuisines, creating dishes that honor his heritage while embracing contemporary influences.
Having worked extensively in both Europe and North America, Romain has observed key differences between the dining cultures. He describes European diners as more seasoned and adventurous, often remaining loyal to a restaurant for years. In contrast, he likens North American diners to teenagers—newer to the culture of fine dining and often more focused on the aesthetics of a restaurant than the depth of its cuisine. He notes that North American diners tend to seek out the latest trends, leading to a high turnover of restaurant openings and closures, making it a challenging environment for restaurateurs.
His time working in Michelin-starred restaurants in France and England has left a lasting impact on him. While he doesn’t single out any one experience, he acknowledges that those years shaped him into the chef he is today. The rigorous training honed his technique, refined his palate, and instilled in him a deep appreciation for plating and presentation. These foundational experiences continue to influence his work, even as he explores new culinary directions.
Looking ahead, Romain remains focused on refining his craft and expanding his reach. While he enjoys consulting, traveling, and sharing his expertise with other chefs and restaurants, he has several personal projects on the horizon. Writing a second cookbook is high on his priority list, as is pursuing opportunities in television—something he has always aspired to. He also continues to work with brands, both in person and through social media, further establishing himself as a culinary thought leader. And, of course, there is always the question of opening his own restaurant. “It’s a ‘when,’ not an ‘if,’” he says with confidence, suggesting that while the timing is uncertain, the goal is inevitable.
Through his journey from classical French training to a global culinary perspective, Romain Avril has continuously evolved while staying true to his roots. His passion for food, sustainability, and creativity shines through in every endeavour, making him a chef who not only respects tradition but also embraces change with enthusiasm.
