Laurent Dagenais: putting Montréal on the map, one forkful at a time

Laurent Dagenais is a name that resonates loudly—not only on social media but also across the Montréal culinary scene and beyond. A passionate chef, bold entrepreneur, and sought-after content creator, he’s captivated food lovers with his mouthwatering videos and infectious authenticity.

“My grandparents had a hotel in Verchères, and I always loved opening the fridge and creating magic with whatever I found,” says Laurent. After studying tourism and spending a year working in a skate shop, he eventually answered the call of the kitchen. Encouraged by his mother, he enrolled in the culinary program at École Jacques-Rousseau.

From Longueuil to Montréal, Boucherville, and Whistler, Laurent honed his craft alongside seasoned chefs. A formative experience at L’Autre Côté de la Saulaie under Stéphane Amaté taught him the discipline and precision of the trade.

“After that, I spent two months in Témiscamingue, in a cabin with a bunk bed and a tiny desk, in the middle of nowhere. I was sous-chef at a resort owned by my friend Stéphane Pilon’s godfather — we had a blast running that kitchen.”

Later, a stint at Le Local in Montréal proved pivotal. “I learned so much there,” he recalls. Then came Whistler, where he joined the renowned Araxi. But a snowboarding accident forced him to pause and reconsider his path. “It wasn’t the best fit for me, but I learned a lot,” he admits. During recovery, he accepted a head chef position at Warehouse in Whistler. “It was a big downgrade food-wise, but I gained tons of management experience.” Back in Montréal, he took charge of Warehouse on Crescent Street, then rose to manage the entire chain across Eastern North America.

When the pandemic hit, Laurent found himself at a crossroads. Tired of administrative work and corporate routines, he returned to cooking — this time in front of the camera. What began as spontaneous Instagram stories quickly went viral on TikTok. His raw humor, approachable recipes, and unfiltered style struck a chord with millions. “I just do what I feel like doing and go with the flow,” he says — and that spontaneity is what keeps his content so compelling.

Projects and Ambitions

Laurent Dagenais hasn’t stopped expanding his universe. His cookbook Toujours Faim! became a bestseller, while collaborations with La Belle Excuse (olive oil) and Heartbeat Hot Sauce Co. (salsa verde) have only strengthened his culinary brand. “I want to build my own line of products — fun, unique, and made to last. We’re working with brands we love to create things that are well-made right here in Canada.”

And now, with his latest venture — Limousine in Saint-Lambert — Laurent is realizing a lifelong dream. Together with his partners and friend Victor Collette (maître d’hôtel), he aims to offer a truly special dining experience. And if his energy is any indication, this won’t be the last we hear from him — expect more Laurent Dagenais projects both here and abroad.

The Essence of a Good Meal according to Laurent Dagenais

For Laurent, a good meal is all about connection. “The place I’m happiest is in a restaurant, surrounded by good company, martini in hand,” he says with a smile. When he’s not in the kitchen, he loves exploring his favorite local restaurants — always with one mission in mind: “I want to put Montréal on the map!” On his YouTube channel, he shares this passion by visiting restaurants and highlighting the city’s top tables, with each beautifully produced video crafted by his collaborator Kevin Gagné.

With his boundless creativity and genuine love for food, Laurent Dagenais continues to inspire and bring people together around the table. One thing’s for sure — the chef is just getting started.

Written by Jean-Philippe Tastet