Chef Pierre A. Richard, born and raised in Moncton N.B., developed a taste for the culinary arts at an early age. Under the guidance of his mother, he joined in planting, cultivating and finally the harvesting of the family garden. The garden's offerings became a pallet for Pierre in the family kitchen, resulting in him being responsible for the preparation, cooking and serving of family meals several days a week. Coupled with this experience, and a desire to expand his horizons, Pierre sought summer employment in the culinary field in local restaurant kitchens.
Hearing about possible openings in the industry and fueled with a desire to further his dream, he decided in his late teens, to cast his eyes to the West and soon found employment in the industry in British Columbia. To further his career futures, Pierre moved to Canmore Alberta where he completed his apprenticeship in a well-known AAA/CAA Diamond Restaurant. From that point he was then spirited away to the kitchen of the nationally known Crazyweed Café. The final result of his quest was the achievement of his Red Seal Chef Certification at the Southern Alberta Institute of Technology. (S.A.I.T.)
Pierre relocated back to Saint John N.B. in 2006, working in several local restaurants until he gained employment as Chef de Cuisine at Opera Bistro. Under the tutelage of Master Chef Axel Begner, Pierre matured as an up and coming culinary force. An opportunity to move back to Moncton was eminent as he had an opportunity to join the kitchen brigade at one of Atlantic Canada's award winning and premier restaurants, Little Louis’ in Moncton, N.B. as Sous Chef. Pierre’s kitchen contributions of promoting local product and unique taste completed the quality required in the kitchen by then Chef Andrew Stevens. This teamwork and artistry resulted in Little Louis’ being awarded Four Diamond Restaurant status by AAA/CAA. This award was in addition to the internationally recognized Wine Spectator Award, among numerous others.
With the departure of Chef Stevens, Pierre assumed the mantle of Chef and with his guiding hands and culinary artistry, has maintained the Four Diamond award at Little Louis’, for 7 years running. Pierre, in his
support of local food stuffs, can also be seen foraging the fields, marshes and forests, acquiring common and unique natural ingredients to introduce in his creative recipes. His innovative creations has led to the University of Guelf awarding him Gold status two years running and one silver in competition for “Good Food Innovation”. The crowning award was an invitation to the prestigious James Beard House in New York representing Canadian menu where his Atlantic Provinces dishes were greeted with admiration and accolades.
Pierre also has organized and participated in local and New Brunswick festivals, promoting regional dishes and the up and coming regional Chef’s. Recently Chef Pierre has accepted invitations to cook for some of the top V.I.P.’s and Chefs in Montreal and New York with a resounding acknowledgement of his ability to invoke unique flavours and artistic presentation.
At Little Louis’ Chef Richard is at home with his hand picked kitchen team, creating exquisite flavours and aromatic experiences, with his Modern French Cuisine offerings featuring local products that has maintained and enhanced the Little Louis' dining experience.
Emmanuel Brison grew up in the rural New Brunswick village of Saint-Isadore. He watched his grandmother make dinners for a large family and has memories of her making traditional tourtière and pâté. The family garden, animals and his grandfather’s sugar farm were an early introduction to the local food movement.
He worked at a small restaurant at the age of fifteen and decided that working in the industry was what he wanted to pursue. After moving to Moncton he worked at various restaurants eventually landing at the Delta where he worked as chef de partie under the influential Chef Stefan Muller. In 2010 he became a Red Seal chef. After a few years running a kitchen at a popular downtown restaurant he started at Little Louis’.
Working at Little Louis’ and under Chef Pierre A. Richard has given him the opportunity to expand his knowledge, refine his craft, experiment with preparation techniques and top ingredients. It has also given him the chance to work with local producers and their produce; appreciating what New Brunswick has to offer.
Using colours, textures and shapes Emmanuel approaches plating food like an artist approaches a canvas; creating food that is appealing to the eye. Simply put, beautiful food is inspiring. He pulls much of this inspiration from his imagination but loves going to the market, reading cookbooks and meandering through the woods. At home he likes to cook for friends and family, much to their delight. Contemporary French cuisine is often a Sunday night affair.