Over two decades, Olivier Nguyen has honed his craft and helped grow one of Quebec’s largest and most celebrated dining establishments. Inspired by Montreal’s vibrant and diverse culinary landscape, his approach to cooking balances respect for tradition with creativity, reflecting both the city’s dynamic culture and the lessons that have shaped him.
What first inspired you to become a chef, and how has your journey led you to Montréal?
My journey into the culinary world was deeply influenced by my mentor, Mr. Billy, who has been in this industry for over 40 years. He has been my greatest inspiration, and I truly learned everything from him. With over 20 years of experience myself, I’ve grown through dedication, hard work, and a passion for hospitality, which ultimately led me to build my career here in Montreal.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
My earliest influence was my family, who taught me to cook from the heart. Professionally, my greatest influence has always been Mr. Billy. He has been with Vieux‑Port Steakhouse for over 40 years, and I have had the privilege of working alongside him for over 20. Everything I know, from technique to leadership to consistency – I learned from him. His dedication, discipline, and passion shaped the chef I am today.
What’s the story behind your restaurant — how did it come to life?
Our restaurant was established in 1983, starting with just one dining room. Over the years, through continuous growth and dedication, we expanded step by step. Today, we have seven dining rooms and a large terrace, with a capacity of over 1,000 seats, making us the largest restaurant by capacity in Quebec. It’s been an incredible journey of evolution and passion.
How does the food culture of Montréal influence your cooking style or menu choices?
Montreal’s diverse and vibrant food culture plays a huge role in shaping our menus. The city’s blend of traditions and modern influences inspires us to stay creative while respecting classic flavours.
What’s one local ingredient you can’t live without in your kitchen?
Fresh, locally sourced vegetables are essential in our kitchen. We work closely with trusted suppliers to ensure quality and freshness in every dish.
If someone was visiting Montréal for the first time, what food experience would you insist they try?
I would definitely recommend experiencing the variety of cuisines Montreal has to offer—from classic local dishes to its vibrant international dining scene. It’s a city where food truly reflects culture and diversity.
What restaurants, cafés, or hidden gems in Montréal do you personally love to eat at when you’re off-duty?
On my days off, I enjoy visiting Bevo Pizzeria, which is part of our Gray Collection—it’s always a great experience. Recently, I’ve also been loving Benjamin, one of our newest openings.
How do you think the dining scene in Montréal is different from other Canadian cities?
Montreal stands out for its strong culinary identity. The city embraces both tradition and innovation, offering a unique dining experience that’s hard to find anywhere else in Canada.
Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?
We prioritize sourcing from reliable local and regional suppliers. Our fresh vegetables come from Can-Am, seafood from Starboard and Frandon, and our meat is sourced from Macgregors, one of the largest providers in North America.
Beyond food, what makes Montréal special to you as a place to live and work?
Montreal is a city full of energy, culture, and diversity. It’s not just about food—the people, the atmosphere, and the creativity make it an incredible place to live and build a career.
What’s next for you and your restaurant here?
We continue to grow and evolve, always looking for ways to improve and expand while maintaining the quality and experience our guests expect. With new projects like Benjamin and ongoing development, the future is very exciting for us.
