The Generous and Unstoppable Raegan Steinberg

From a young age, Raegan developed a taste for the good things in life thanks to her father, who loved good food. She says her father never treated her like other children with special menus, but rather introduced her to fine dining before she was even 10 years old: “If my father was making lobster or other dishes for more developed palates, there was no other menu for me, I was eating the same thing as the adults. It’s a mind opener. I remember going to L’Express when I was only 6 years old…”

If the bubbly young girl didn’t understand then why she had to eat the same dishes as the adults, she is now thanking her father for passing on this passion for cooking! The restaurant business has always been present in her life and she quickly developed an interest in the field. “I didn’t know right away that I was going to work in the industry,” says Raegan.

When it came time to choose her studies, she decided to pursue a Bachelor of Applied Human Sciences at Concordia University without really knowing what she would do with her life. During her studies, her father became seriously ill and his condition worsened while she wondered about her professional future. With her father was in a critical condition, Raegan decided to leave the city, urged by her father, to pursue professional training in cooking. Her first choice was New York City, but she finally decided to pursue culinary training at the Art Institute of Vancouver. That same year her father passed away and Raegan suddenly found herself completely lost without her influential father figure. She found true meaning in cooking and decided to pursue a career in the restaurant business in memory of her father, who had passed on this same passion to her.

She was 24 years old at the time and decided to further her training in the kitchen. While still in school in Vancouver, Raegan began her first real kitchen experience at the Blue Water Café. She was often told that she didn’t have what it takes to work in the kitchen with disparaging comments such as “brat-girl” and other derogatory comments. Driven by her passion, she never gave up.

The restaurant industry in Montreal

At the end of her studies, she jokingly admits that she came back to Montreal mainly for a love story. A story that didn’t work out in the end, but that allowed her to meet her future life and stage partner, Alexandre Cohen.

Back in the city, she wanted to both put her learning into practice and continue learning, and she aimed high with some very specific establishments in mind. “As long as I wanted to come back to Montreal and start a career in the kitchen, I wanted to work with the best. I decided to apply to Au Pied de Cochon and Joe Beef.” These two Montreal institutions were incredible sources of learning for her.

She was not accepted at Au Pied de Cochon, where she was told that it was not a job for her and that she did not have the background to work in the kitchen. She didn’t let herself be discouraged by this, however, and went knocking on the door of Joe Beef.

The Joe Beef team took her onboard and gave her a chance. Highly motivated to learn, she alternated shifts at Joe Beef, the former McKiernan next door (now Liverpool House) and then Liverpool House for almost four years. “I was having crazy weeks, learning so much, but by the end I was exhausted, almost burned out; that’s when I thought I needed to make some decisions and change some things.”

Chef Raegan Steinberg refers to her years in these establishments as a unique experience that would strongly influence her career as a chef-owner. She mentions Fred Morin, François Côté, and Marc-Olivier Frappier as inspiring and influential figures during her years with the Joe Beef family.

Entrepreneur at Heart

In 2015, Raegan and Alex began their adventure together with their own catering service: Back of House Catering. Their company was a huge success from the start and led to their first restaurant a year later!

(A little anecdote: the founder of this site was working for Back of House Catering when she started Tastet. That’s how she fell in love with Raegan, who as a boss was determined, organized, dynamic and a fighter; a savvy businesswoman!)

In 2016, Arthurs Nosh Bar was born, quickly distinguishing itself as a Montreal brunch staple on Notre-Dame Street West. In tribute to her late father, the restaurant bears his name and offers Jewish cuisine reinvented with Moroccan influences. Since its opening, the attraction to Nosh Bar has remained unchanged; not a single weekend goes by without a lineup of neighborhood regulars or Montrealers traveling from across the city. The charming, modern Jewish deli-style restaurant offers comforting cuisine inspired by Jewish traditions and the Moroccan and Romanian heritage of its owners. Guests can enjoy delicious brunches seven days a week, sandwiches—including its famous gravlax and schnitzel—and creative, flavorful dishes. The bright and welcoming decor completes the experience. Arthurs also offers catering services, allowing customers to take home its specialties. And amid all this, Raegan also welcomed two children (!).

For summer 2025, Arthurs will nearly double in size, expanding from 54 to 90 indoor seats by taking over the former Adamo space and revamping it to match the beloved restaurant’s aesthetic. “We hope this will allow us to serve our customers with less waiting time!”

Encouraged by Alexandre Besnard (A5 Hospitality), Raegan launched Dirty Greens at Le Cathcart, offering gourmet, colorful salads—perfect for the fast-paced downtown lifestyle. She brings freshness and simplicity to the table, with dishes that are both healthy and delicious. At the same time, Arthurs Nosh Bar also set up shop at Le Cathcart, now offering reservations for special occasions.

In fall 2024, Raegan and Alexandre opened Romies, a contemporary American bistro located in the former Boris Bistro space. Designed with Annika Krausz, the restaurant charms with its blend of industrial and mid-century styles, a welcoming terrace, and a menu of elevated comfort food. From day one, Romies has drawn enthusiastic crowds.

A New Arthurs Nosh Bar Cookbook

On May 6, 2025, Raegan and Alexandre will release their first cookbook in collaboration with Appetite for Books. This collection of 115 recipes features Arthurs’ signature dishes: decadent pancakes, crispy waffles, spiced fried chicken, and challah French toast. Divided into five sections—Breakfast & Brunch, Soups, Salads & Sandwiches, Deli & Snacks, Shabbat, and Drinks & Desserts—it celebrates Jewish cuisine with passion and humor. “It’s an honor to create this book. I’ve been collecting cookbooks for over 20 years. This project truly means the world to me!” shares Raegan. You can get the book here.

Always brimming with energy and fresh ideas, Raegan Steinberg continues to elevate Montreal’s culinary scene with her talent and determination. Thank you, Raegan, for enriching the city’s gastronomic landscape with such passion!

Written by Inès Duguen