We spoke to Chef Gabriel Drapeau, the culinary force behind WeCook’s flavour‑driven menus, whose approach is rooted in nostalgia, storytelling, and bold, accessible cooking. Known for thriving in high‑pressure restaurant kitchens, Gabriel brings a calm yet commanding presence to every dish he creates. Most recently, he teamed up with Canadian television personality and newly announced WeCook ambassador Sangita Patel to craft a comfort‑food‑meets‑heritage dish that blends creamy mac & cheese with a rich butter chicken sauce, finished with sev for texture — a recipe inspired by Sangita’s South Asian roots and family traditions. It’s a fitting reflection of the inventive, approachable style that has shaped his journey from iconic Montreal kitchens to feeding Canadians nationwide.
What first inspired you to become a chef, and how has your journey led you to Montreal?
It was actually a movie: Ratatouille. I was 19, recovering from a serious car accident, and watching it reminded me of everything I loved about being in the kitchen with my mom and aunts growing up. That clicked something into place for me. I got my start at Maison Publique, and not long after, I knocked on the door at Joe Beef. I worked my way from the bottom all the way to being Executive Chef of the entire group, and I spent about ten years there. I was born and raised in Montreal, so the city was never a destination. It’s always just been home.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
My mom, without question. She passed away four years ago, and I think about her every time I cook. I carry that family torch now. Beyond her, Chuck Hughes was a huge influence growing up in Montreal. He made being a chef here feel exciting and real. Internationally, chefs like Marco Pierre White, Fergus Henderson, and a young Jamie Oliver showed me what it looked like to pioneer something.
What’s the story behind your experience with WeCook — how did it come to life?
I met the founders of WeCook through a mutual connection in the MMA world while I was at Joe Beef. They were running a fitness‑focused meal company at the time, and I was actually a customer myself. We stayed close, and when the timing was right, they asked me to come join them. That was five years ago, and it’s been the best chapter of my career getting to feed so many people all across Canada.
How does the food culture of Montreal influence your cooking style or menu choices?
Montreal has always had really high standards when it comes to quality and flavour, and that stays with you. At WeCook, we’re building menus for a national audience, so our approach is broad by design. We cook Cuisine du Monde, food that everyone can love. But the city’s multicultural energy definitely shows up in how we think about quality, flavour, and variety.
What’s one local ingredient you can’t live without in your kitchen?
Cheese curds and Montreal steak spice. I’m going with both, and I won’t apologize for it.
If someone was visiting Montreal for the first time, what food experience would you insist they try?
Build a full day around it: breakfast at Beauty’s, lunch at Schwartz’s, cocktails at Dominion Tavern, then dinner at Garde Manger for the seafood tower. If you still have legs, end the night at Henrietta.
What restaurants, cafés, or hidden gems in Montreal do you personally love to eat at when you’re off‑duty?
Clarke Café for their amazing sandwiches and coffee. Bar BaraVin for a long lunch. WellDun Pizza when I just want a great slice. For dinners, Lemeac and Le Monarque are where I want to be. And L’Express for late drinks. Hard to beat.
How do you think the dining scene in Montreal is different from other Canadian cities?
When I was at Joe Beef, Montreal was genuinely setting the conversation for all of North America. There was a real moment there. A lot of that came from our deep connection to French culinary tradition and the sense that restaurants here are about more than just the food. That sensibility is still very much alive in the city today.
Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?
Atwater Market is home base. Boucherie Tours for meat: the service above all, but also the quality is exceptional. Les Douceurs du Marché for oils and condiments. Aux trouvailles gourmandes de Fanny for produce — she stocks things you genuinely can’t find anywhere else. Also in the Monkland Village, there’s Le Maître Boucher and La Meunerie for bread.
Beyond food, what makes Montreal special to you as a place to live and work?
It’s the second‑largest French‑speaking city in the world, and you feel that European sensibility in everyday life here. And the summers: after a Montreal winter, the city comes completely alive in a way that’s hard to describe. You earn it, and everyone knows it.
What’s next for you and WeCook?
On a personal level, my fiancée and I are getting married and starting a family. Becoming a dad is what I’m most excited about right now. For WeCook, it’s all about the team and what we’re building together. We’ve just expanded into new markets across western Canada, our products are hitting retail shelves, and there are some exciting collaborations coming that I can’t wait for people to discover.
