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At Bâton Rouge, we believe great food starts with great people. Today, we’re sitting down with Gaétan, our brand chef, to learn more about the ins and outs behind every dish we serve.
Q: What first inspired you to become a chef?
Gaétan: Honestly, I knew by the time I was 8. My grandfather was a chef, and even though I didn’t get to cook with him, his influence stuck with me. I went to culinary school, and it’s the only path I’ve never questioned. This is what I was meant to do.
Q: How did your journey bring you to Bâton Rouge?
Gaétan: I used to eat at Bâton Rouge a few times a year. It was always a brand I respected. I was working in fine dining, even in Michelin-starred restaurants and on cruise ships, but I’d never touched chain restaurants. When the opportunity came up through a connection, it felt like a fresh challenge. I joined as Corporate Chef in 2012 and never looked back.
Q: What’s your role in developing the Bâton Rouge menu?
Gaétan: I start by looking at how each dish performs, what sells, what doesn’t. Then we factor in seasonality and build themes around that. After that, it’s tastings with our team. That feedback is crucial. You might love a dish personally, but if it doesn’t resonate or it’s too complex for high-volume service, it won’t work. Every detail matters, from the number of prep steps to how a dish impacts service and the guest experience.
Q: You’re also hands-on with our food photography. Why is that important?
Gaétan: I make sure everything we shoot is true to what we serve, same proportions, same plating, same finish. No tricks, no shortcuts. The final product has to be achievable in the restaurant in in a timely matter, so we can remain consistent and trustworthy to our clients.
Q: Which dishes are you most proud of?
Gaétan: Our ribs are still number one in Quebec. In Ontario, it’s all about the steaks. But if I had to pick a personal favourite, it’s the tuna nachos. That one came from a team brainstorm with marketing. It’s bold, fresh, and totally ours.
Q: What drives your creativity when you’re building new recipes?
Gaétan: Experience helps a lot. I pull from everything I’ve learned, different flavours, textures, plating. Sometimes I see something and reimagine it. Other times, I picture a dish in my head and the best part is making it real. That part never gets old.
Q: What excites you about the future of the brand?
Gaétan: We’ve rebranded beyond being just a steakhouse, which opens up so much possibility. We’re testing new items in some markets. It’s exciting to see how tastes shift between provinces. As long as we stay true to our core of high quality food and service, we can keep evolving.
Thank you, Gaétan, for bringing your fire to every dish.
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