Born in Rimouski, Erik grew up watching his grandfather cold smoke fish. He was therefore accustomed to smoking techniques from a very young age. His father being a hunter, he was also introduced to hunting at a very young age. What's better than a barbecue to cook what you've hunted?

Although he had an interest in barbecue, he never thought he would make a career out of it. Since he loves to help out, he instead started his towing business with his uncle and did that for a few years before finding it redundant.

Before leaving his company, he worked with BBQ Québec's operations manager, Jérémie Champagne. He always stayed in touch with him afterwards while they trained together or played floor hockey.

“Even when I had my towing company, I still followed the evolution of BBQ Québec, and when Jérémie offered me the chance to come work for the company, I didn’t really hesitate,” says Érik.

He now shares his passion for barbecue with customers at the Laval store.

• Your BBQ? I've had several 22'' Kettles, but my favorite is the Kamado Joe because it's so versatile, I can do whatever I want with it. My dream grill would be the American Muscle Grill.
• Favorite place to have a BBQ? At my mother's because there is a huge work table, otherwise at the chalet in Tremblant.
• Who do you BBQ for? For me, for others too. For example, I can cook the chicken for the week for my sister. Otherwise, when I go to friends' houses it's not rare that I offer to take care of the BBQ.
• How often do you BBQ? Every 2 days.
• Your favorite spices? Black Ops from Oakridge for beef or Kansas from BBQ Québec for pork.
• Do you eat spicy food? I like to put some, I would say 4/5. I put more when I cook just for myself than when I make food for other people.
• Meat or fish? I like both. I like eating fish as much as meat since I like hunting and fishing.
• Your BBQ specialty? There's nothing better than a good beef brisket. In fact, I'm a bit of an avant-garde person, I like to modify recipes. The more complex it is and the more successful I get at it, the more I like it.
• What does a Friday night look like for you? I work until 9pm. Then I like to relax with friends, have a beer with nachos and watch TV.
• Where do you see yourself in 5 years? Still at BBQ Québec. I would like to grow within the company. I don't close the door to any opportunity. When I join something I always give 200%.
• Your best BBQ memory? My best personal memory is with my family. Every summer there are about sixty of us at the chalet in Tremblant and we cook a whole pig. Otherwise, on the professional side, I loved the BBQ Camp.