Charles-Antoine Crête: The touching madness of an excellent chef
Charles-Antoine Crête is one of Quebec’s most unique and influential chefs — a creative force whose path blends genius, audacity, and a touch of joyful chaos.
Born in Saint-Augustin de Mirabel, Charles-Antoine’s culinary journey began early. At just 11 years old, he started working at Jean-Paul Giroux’s restaurant as a dishwasher and entry-level cook. His curiosity and drive soon led him to Toronto, where he trained under renowned chefs David Lee and Mark Thuet. Upon returning to Montreal, he briefly enrolled at the ITHQ before being expelled — a moment that confirmed his identity as a “free electron,” as Jean-Philippe Tastet once described him.
His career took a major turn when a friend referred him to the now-legendary restaurant Toqué!, then on St-Denis Street. He began at the bottom and worked his way up to chef de cuisine, collaborating closely with Normand Laprise. Together, they championed a zero-waste, whole-ingredient cooking philosophy, years before it became a global trend. His time at Toqué! also included international experiences — from El Bulli in Spain to kitchens in Australia and France — which helped shape his bold, eclectic approach.
After co-creating Brasserie T! in 2010 and co-authoring the celebrated Toqué! cookbook in 2012, Crête made a decisive move. In 2013, he left Toqué! to forge his own path.
The Montréal Plaza Era
In 2015, alongside long-time collaborator and friend Cheryl Johnson, Charles-Antoine Crête opened Montréal Plaza on Plaza St-Hubert — a one-of-a-kind restaurant that blends fine dining with theatrical flair and a deeply personal touch. The space is playful, artful, and unmistakably Crête: a house spinning above a table, mismatched clocks, and splashes of humour and irreverence set the tone for a refined yet unpretentious experience.
The restaurant quickly became one of Montreal’s most beloved and critically acclaimed dining destinations, landing on lists such as Canada’s 100 Best and earning accolades for both its inventive menu and stellar service.
In 2017, the duo launched Foodchain, a radically fresh fast-casual concept centered on raw vegetables, bold dressings, and ultra-speedy service. A model of creativity and efficiency, Foodchain has grown steadily and is now a fixture of downtown Montreal’s food scene. They eventually closed during the pandemy.
2020–2025: A Chef in Motion
Despite the challenges of the COVID-19 pandemic, Crête and his team adapted. Montréal Plaza pivoted with takeout offerings, at-home dining experiences, and creative social media content that kept their audience engaged. The resilience paid off.
In 2024, Crête and Johnson opened a second restaurant, Juliette Plaza, right next to the original. Conceived as a lighter, more relaxed extension of Montréal Plaza, Juliette embodies everything Charles-Antoine stands for: playful elegance, heartfelt hospitality, and unfiltered creativity. With a bright, feminine energy, Juliette Plaza is a tribute to evolution and reinvention.
Throughout the years, Charles-Antoine Crête has remained a beloved media personality, known for his larger-than-life presence and generosity. He’s been featured in international food series, spoken at culinary conferences, and continues to mentor the next generation of chefs.
A Philosophy Rooted in Joy
For Charles-Antoine, food isn’t about prestige — it’s about pleasure. “We don’t want to impress,” he often says. “We just want people to eat well and have fun.”
Whether through the intricate dishes at Montréal Plaza, the radical simplicity of Foodchain, or the fresh new vibe of Juliette Plaza, Charles-Antoine Crête has proven that he’s not just a chef — he’s a storyteller, an artist, and one of the boldest voices in Canadian gastronomy.
Written by Sophie Monkman
Photography by Hans Laurendeau
