Richard Toussaint, Maitre’D and Sommelier

Born in Quebec city Richard apprenticed in some of the top restaurants in town: Serge Bruyère, Le Paris-Brest, Hotel Le Concorde, before moving to Vancouver where he was hired at the famous William Tell restaurant where he became a partner after two years. Selling his shares after three more years he decided to move to Montreal where he started working as a Captain Waiter at " La Marée", known as the top fish & seafood house in the city. His Montreal career took him to famous resorts Manoir Rouville Campbell and Hostellerie Rive Gauche, which he ran as a food & beverage manager for a few more years before moving back to Vancouver with new wife Martine Lefèbvre. A six month work-ski vacation in Whistler at the Val D’Isère restaurant, then the purchase of Café de Paris restaurant in Vancouver ,which he owned for nine years, followed by the move to Kelowna. And Bouchons was born!
Along the years, Richard has served many famous people, including politicians Bill Clinton, Richard Nixon, Raoul Castro, François Mitterand, Jacques Chirac, Pierre Trudeau etc. etc. Actors Al Pacino, Angelina Jolie, Robin Williams, Sylvester Stallone, Ben Kingsley, Jeff and Beau Bridges, Donald Sutherland and many more also dined under Richard's care. And many musicians: Neil Young, Rod Stewart, The Rolling Stones, Boy Georges, Luciano Pavarotti and many other less known artists. But anyone visiting Bouchons shall be treated as a queen or king!!!

Martine Lefèbvre, Assistant Maitre’D

After years working in the fashion industry in Quebec city and Montreal, Martine met Richard Toussaint and followed him in Vancouver with the idea of living there only for a few years to polish her English. By accident they bought a restaurant, Café de Paris, and Martine was introduced to the fascinating world of the food business and never looked back since she is extremely at ease in this environment After they sold their Vancouver restaurant, Martine accepted a Maitre’D position at Le Cyrano restaurant on west Broadway where she received an “outstanding service award” from the Vancouver Magazine in 2000. Then, the move to Kelowna. And Bouchons was born!

Chef Luc Bissonnette

Luc Bissonnette began his culinary adventure in our nation's capital, Ottawa, where he was born and raised. He studied at Le Cordon Bleu cooking school while learning the basics of "a day in the life of a Chef" working in the kitchens of the Byward Market. Luc completed his Cordon Bleu "Grand Diplome" in Paris allowing him to experience the culture and gastronomy of France and learn it in the many stages that he partook in. He remained in Paris for the next two years working at the prestigious Michelin acclaimed Prince De Galles Hotel, next to the Champs-Elysée, holding the position of Chef de Partie. After travelling through Europe, Luc decided to take the west coast adventure and moved to Vancouver where he worked at the renowned Bacchus Restaurant of the Wedgewood hotel. Yearning to learn more, he accepted the Sous-Chef position at Bouchons in 2004 and took over Executive Chef duties when Chef Dominique Couton retired in 2011. French cuisine is Luc's passion and this passion gets plated every night at Bouchons!