Paul Toussaint: A passionate chef with a story to tell

Originally from Haiti, Chef Paul Toussaint moved to Canada in 2007 to join his father, who had been living there since 1987. That same year, he began studying law. He quickly realized, however, that it wasn’t the right path for him: “I don’t like offices… I like moving around, being in contact with people, laughing…” After three years of law studies, he quit to pursue his passion for cooking. “As a teenager, I would organize parties for my friends, cook for family dinners… I loved making people happy with my food.” In 2010, Paul enrolled at LaSalle College to learn the basics of culinary arts.

Learning from the Best

After his training, he worked at Toqué! alongside Normand Laprise and Charles-Antoine Crête, two figures who had a major impact on his career as a chef. When asked about his experience at the fine-dining restaurant, he replied enthusiastically: “It was su-per! THAT was the real school!” For two and a half years, he learned new techniques and worked with the finest local ingredients under some of the greatest chefs. His experience at Toqué! was an exceptional and unique training that he will never forget and that continues to influence his work today. “It was an extraordinary experience to work in a restaurant that showcases Montreal to the world!”

However, as his time at Toqué! came to an end, he felt that the cuisine served there didn’t fully reflect him: “Charles-Antoine and Normand are both originally from Quebec; they tell their story and put their soul into this cuisine… I had something else I wanted to convey through my cooking.”

Reconnecting with His Roots

After sharpening his knives at Montreal’s top gastronomic table, Paul Toussaint sought new challenges and wanted to deepen his knowledge of Haitian cuisine, the cuisine of his home country. For four years, he worked with local ingredients and colorful spices to master Haitian recipes. Born in southeastern Haiti and already familiar with the cuisine of that region, he also explored the customs and culinary traditions of the northern part of the country, which differ from those of the South. Very different from the dishes he had cooked at Toqué!, Paul prepared sunny recipes that are true classics of his homeland.

During these four years, he delved deeply into Haitian and Caribbean cuisine, mastering the spices, local products, and traditions of his native country. This journey brought him back to Montreal in 2017, when the owners of the restaurant Agrikol entrusted him with leading the menu. For three years, he offered a reimagined Haitian cuisine, adapted to Montreal culture.

Flying on His Own

Building on these experiences, Paul Toussaint opened Kamúy in 2020, a project where he could finally create without compromise, at the crossroads of his roots and his Montreal life. “Kamúy is finally my story to tell!” Kamúy quickly became known for its unique approach to contemporary Caribbean cuisine. It is undoubtedly one of the best Haitian restaurants in Montreal, proving that Creole food can be refined and elegant.

In the summer of 2025, Paul continued to grow with the opening of 3 Pierres 1 Feu at Marché Jean‑Talon. This restaurant celebrates barbecue as a convivial and festive art, inspired by the traditional Haitian “3 wòch dife” — three stones and a fire — while incorporating Afro-Caribbean, Texan, and Quebecois influences. The menu centers on perfectly cooked and smoked meats, served with condiments such as pickled onions and pikliz, along with colorful and flavorful sides. The décor, designed by Paul himself, reflects his childhood and Haitian heritage, with touches inspired by Jacmel and a festive community spirit.

Through Kamúy, 3 Pierres 1 Feu, his two Time Out Market locations, and his other culinary ventures, Paul Toussaint continues to bring a slice of the Caribbean to Montreal, warming hearts (and palates) season after season.

To understand Paul Toussaint’s cuisine, one must not only appreciate the quality of the ingredients and the deliciousness of the dishes but also the story behind them: a meeting of Caribbean traditions, barbecue, and Montreal energy. “I’m a Montrealer, and I want to live my whole life in this city,” he says.

Thank you, Paul, for taking us on a journey through your cuisine!

Written by Samuel Gauvreau Des Aulniers
Photography by Mikael Lebleu