Pierre Richard

Pierre A. Richard

Executive Chef at Little Louis' Oyster Bar

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Location:
245 Collishaw Street, Moncton, New Brunswick, Canada
HQ Phone:
(506) 855-2022

General Information

Experience

Department Manager and Chef De Service  - UAP , Inc.

Chef De La Direction Financière  - Selenis Canada inc.

V-P Finance and Chief Financial Officer  - The CSL Group

Education

Laval University

Affiliations

Member  - Ordre

Certified Member  - Institute of Corporate Directors

Recent News  

Tastings of local products provided by members of La Cuisine Collective, including head chefs Pierre Richard (Little Louis' Oyster Bar), Michel Savoie (Les Brumes du Coude) as well as Jean-François and Maxime Daigle (Maison BeauSoleil), accompanied by Atlantic wines, beer and spirits provided by Luc Doucet (Maître D, Les Brumes du Coude).
Prepared by Little Louis' head chef, Pierre Richard. Music provided by The BackYard Devils!

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Chef Pierre A. Richard
Chef Pierre, New Brunswick, Canada Little Louis', Moncton Chef Pierre Richard was inspired by local ingredients at an early age in Moncton, where he joined in the planting and harvesting the family garden with his mother and cooked family meals. After apprenticeships at numerous AAA/CAA Diamond restaurants, he received his Red Seal Certification at the Southern Alberta Institute of Technology (SAIT). His teamwork and artistry has resulted in Little Louis' being awarded Four Diamond Restaurant status by AAA/CAA. He creates exquisite flavours with a Modern French Cuisine. His love of all things local is evident with his most recent award for Food Innovation from Food Day Canada. Today, in addition to enhancing the Little Louis' Dining experience, he's sharing his knowledge with culinary students. His recipe (below) uses smelts, a fish most commonly caught ice-fishing on nearby Northumberland Strait. New Brunswick smelts, New Brunswick Canada Chef Pierre, New Brunswick, Canada Chef Pierre A. Richard New Brunswick smelts "Boquerones" style Fresh New Brunswick smelts can be prepared in a myriad of ways. Chef Pierre Richard, from Little Louis' Oyster Bar, likes them brined and marinated like Spanish boquerones (anchovies), adding just a few ingredients to let their flavour shine.

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Chef Pierre A. Richard
Chef Pierre, New Brunswick, Canada Little Louis', Moncton Chef Pierre Richard was inspired by local ingredients at an early age in Moncton, where he joined in the planting and harvesting the family garden with his mother and cooked family meals. After apprenticeships at numerous AAA/CAA Diamond restaurants, he received his Red Seal Certification at the Southern Alberta Institute of Technology (SAIT). His teamwork and artistry has resulted in Little Louis' being awarded Four Diamond Restaurant status by AAA/CAA. He creates exquisite flavours with a Modern French Cuisine. His love of all things local is evident with his most recent award for Food Innovation from Food Day Canada. Today, in addition to enhancing the Little Louis' Dining experience, he's sharing his knowledge with culinary students. His recipe (below) uses smelts, a fish most commonly caught ice-fishing on nearby Northumberland Strait. New Brunswick smelts, New Brunswick Canada Chef Pierre, New Brunswick, Canada Chef Pierre A. Richard New Brunswick smelts "Boquerones" style Fresh New Brunswick smelts can be prepared in a myriad of ways. Chef Pierre Richard, from Little Louis' Oyster Bar, likes them brined and marinated like Spanish boquerones (anchovies), adding just a few ingredients to let their flavour shine.

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