What began as a part-time job to support his studies soon evolved into a full-fledged passion for cooking for Khelil Ben Amma. Arriving in Montreal with no culinary experience, he is now a part of Gaspar Brasserie Française – honouring and contributing to the city’s rich and diverse culinary landscape.
What first inspired you to become a chef, and how has your journey led you to Montréal?
I arrived in Montreal in January 2001 to pursue a bachelor’s degree in Economics at the Université de Montréal. To finance my studies as an international student, I started working as a dishwasher in a restaurant! At that point, I didn’t even know how to cook an egg or have any basic culinary knowledge. Over time, however, my interest in cooking grew, and I progressed within the restaurant—from dishwasher to pantry cook, and eventually to line cook.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
Jean-Michel Bardet, a Michelin-starred chef, was the person who made me fall in love with cooking—especially his phrase: “Do things well, and if there’s any doubt that it’s not perfect, then don’t do it.” That’s when I fully immersed myself in the culinary world.
What’s the story behind your restaurant — how did it come to life?
Gaspar Brasserie Française is a new concept from 2023, where we transitioned from a tavern to a brasserie. My background in French cuisine took the lead, blending classic brasserie traditions with Montreal’s unique philosophy and spirit.
How does the food culture of Montréal influence your cooking style or menu choices?
Montreal is a cosmopolitan city where many cultures intersect on an extraordinary island. It’s a place where the aromas of the Maghreb fill homes, where Greek and Indian cuisines cross paths in neighbourhoods like Parc-Extension, and where Hochelaga, La Belle Province, and Lafleur serve some of the best poutines and hot dogs. All these influences and blends have made Montreal a city that is respected worldwide for its culinary scene.
What’s one local ingredient you can’t live without in your kitchen?
Red beets, Quebec pork, Quebec strawberries, Kamouraska lamb, tête de violon mushrooms, lobster, snow crab, apples, and maple syrup.
If someone was visiting Montréal for the first time, what food experience would you insist they try?
Poutine, smoked meat, and Bagel Saint-Viateur.
What restaurants, cafés, or hidden gems in Montréal do you personally love to eat at when you’re off-duty?
Satay brothers. L’Express. Banquise. Dobe and Andy. Schwartz. Damas
How do you think the dining scene in Montréal is different from other Canadian cities?
I have visited Toronto and lived in Ottawa, but Montreal has a very unique charm—a Euro-American vibe where the city’s demographic diversity makes its cuisine complex yet easy to savour once it hits your palate. It has a unique generosity and a Mediterranean sense of living. Truly, the best city in the world.
Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?
Jean-Talon Market is especially interesting in the summer, with an extraordinary variety of local products.
Beyond food, what makes Montréal special to you as a place to live and work?
The people, the culture, the architecture, the Indian summer, the snow, the sunshine, hockey, the river—Montreal has a charm that can’t be found anywhere else.
What’s next for you and your restaurant here?
To become one of the best restaurants in Montreal and, for myself, to continue growing while elevating Montreal’s culinary scene to the highest level.
