Olivier has been passionate about cooking since he was young.

One of the best family moments he remembers is being in the pool and watching his father cooking burgers on the barbecue. An image that may have influenced his future path.

As Olivier grew older, his love of food led him to train as a chef. A profession that led him to own a restaurant and cook many meals for his customers. And… that’s not all! After selling his business, he also worked for a company that grew and sold vegetables.

Olivier's path then changed a little over the years, but he finally returned to his first love, food, by applying to BBQ Québec. Working for a company that has values ​​that reach out to him was important to him. So he was hired at the Boucherville store as an advisor, and eventually even promoted to assistant manager, then as a sales representative for outdoor kitchens.

As for Olivier's culinary talent on the barbecue, it is impressive! When his grill is on (which is very often 😉), he loves to cook fresh market products, vegetables and meats. For him, cooking is not just about mastering a cooking style, it is about finding a method to cook all the ingredients that will ensure that his guests and family enjoy their meal. (Yes, Olivier is a person who prefers to cook with and/or for people rather than by/for himself. A charitable soul, as they say. 😉)

For over 10 years, a beautiful Napoleon Prestige 500 has been part of Olivier's yard, and more recently, a Weber Master-Touch and a Camp Chef Woodwind pellet smoker have been added to the decor. More BBQs, more opportunities to experiment with food! 😎

Olivier's journey is not over and we can't wait to discover his next achievements (culinary and professional)!

• Your BBQ? I have three: a Weber Master-Touch, a Napoleon Prestige 500, and a Camp Chef Woodwind 24”. One BBQ for each fuel type! 🤘
• Favorite place to have a BBQ? Around the pool, when the sun is shining, with friends and/or family.
• Who do you BBQ for? Mostly for my friends and family; sometimes just for me. 😜
• How often do you BBQ? It depends on the season. In the summer, 3 to 4 times a week, the other seasons a little less, but I get back to work. 😉
• Your favorite spices? Texas BBQ Quebec dry rub and Steven Raichlen's Malabar Steak .
• Do you eat spicy? Not so much. I'd give myself a tolerance of about 2/5; fresh jalapeno is my limit, if that gives you an idea.
• Meat or fish? I like both (special mention for the grilled octopus, which is delicious), but I'm more of a meat person. Originally, I was a big fan of pork and chicken, but since I've been at BBQ Québec, I've been cooking beef, trout, salmon and tuna more often.
• Your BBQ specialty? I’m pretty versatile. Pork, beef, market produce… it always ends up being good.
• What does a Friday night look like for you? I have a BBQ with family and/or friends and enjoy life!
• Where do you see yourself in 5 years? Still at BBQ Québec, with an outdoor kitchen at home and even more barbecues! 🔥
• Your best BBQ memory? The time we made a big barbecue as a family when I was young. It's beautiful and delicious!