Chef Steve Leroux’s deep appreciation for Latin cuisine was developed at a young age with his mothers’ tacos and fajitas nights combined with his father’s carnivorous love of red meat.
He begins his culinary career at the age of 17 working first as a dishwasher on weekends in a breakfast restaurant in Drummondville. Since then, he has been hooked. At age 18, he begins studies in culinary school while cooking at the Resto-Pub le Charlemagne eventually becoming sous-chef. He stays there for the next 10 years with a stint in Miami, Florida fueling his love for Latin-American cuisine.
In 2011, he decides to learn more about the business side of cooking. Therefore, he becomes Kitchen Manager at the ‘Cage aux Sports’. In 2012, realizing a personal dream, he opens up a new restaurant with the help of a dynamic team, l’Odyssée Resto-Ambiance. Steve also travels to Spain, where he is exposed to a variety of foods that charged his lifelong passion for cooking.
In 2013, he becomes the head chef at the new Houston Avenue Bar & Grill at Lebourgneuf in Quebec City. His creativity of simple ingredients, textures and innate understanding of cooking beef are helping to guide Houston Avenue Bar & Grill into the future.