He has a huge target market, and you may see how he gives them credit for his growth on social media via constantly posting new content for them to experience. His content is precise from the relaxation of the Influencers, making him stand out from the others. That love now comes from both local and global companies. Always true to his roots, Dagenais shares his love for Montreal bagels and maple syrup. He’s worked with Québec brand La Belle Excuse since the beginning, initially with their Mediterranean sea salts and most recently collaborating on a co-branded Greek olive oil. And there’s more in the works.

He has a totally extraordinary fashion of speaking with his lovers and grants fantastic content which makes his target market recognize him even greater. I’m a chef by training. I studied in the field and worked for over seven years in the restaurant business. My career took a turn while working at Araxi in Whistler. I broke my arm snowboarding and put my cooking life on hold. That’s when, in the midst of the pandemic, I started making videos on the internet.” How and when did you start posting videos of yourself in the kitchen? Building deep relationships with audiences take a long term, however his friendly nature did it in no time. You’ve done a couple collab videos with some big chefs that you’re friends with. Are there any chefs that you really hope to do a video with one day? Where does Chef Dagenais eat when he’s not jet-setting around the globe? Here, we ask for his top hometown recommendations; the best mouth-watering, must-visit spots in Montreal. From authentic Thai food to fresh pasta, he knows the ins and outs of Montreal’s bustling food scene. Pichai

Before Fame

That lasagna is not the kind of thing you’re going to think about making on a Monday night at 6pm,” Dagenais says with a laugh. “It takes about five, six hours to make. The light changes while we’re making it and shooting it! But good cooking takes time; people appreciate that.” Dagenais had never liked sitting in a chair at school, he tells me; he’d started working in a skate shop and then went to a culinary trade school near his home, learning everything from butchery to pastry, and loved it all. He worked in Montreal at Le Local (which no longer exists), and went out to Whistler, British Columbia, to snowboard and cook, ending up at top-ranked Araxi. Well, I’m still looking at a pizza while talking to you, so I’m definitely going to dig in there and have my first bite of Chicago deep-dish pizza. I could probably eat pizza three times a day. He has a very different style of communicating with his fans and delivers fantastic content which makes his audience admire him even more.

What advice would you offer to someone who wanted to get involved in foraging but didn’t know where to start? I’m a fanboy! Matty’s been an inspiration for a long time; he opened the way to be this kind of digital chef. We’re shooting in September at one of his studios, and we’ll be eating at his Prime Seafood." Padma Lakshmi/ @padmalakshmi I’m doing this sponsored video for Cuisinart, and it’s a Chicago-style pizza. Deep dish. I’ve never even tried one, but I just pulled it out of the oven and it’s looking very, very nice.Father’s name is Not Available. We have no more Information about his Father; we will try to collect information and update soon. He hails from Canada. He is 32 years antique [not confirmed] as of 2022. He is Canadian with the aid of Nationality. His Zodiac sign is Leo. He finished his early schooling at a nearby high faculty in Canada. After that, he enrolled at a local college in Canada from where he graduated.

Foraging has always been a big part of my cooking journey - it's interesting to be able to find your ingredients. Every year we go to find wild garlic and ramps in the Spring, then morel and chanterelle mushrooms, it’s fun to follow the seasons. It’s maybe become more popular as food has become a bit trendier throughout the past couple of years, but also through social media people can post their foraging finds and people want to do the same. Social media has definitely had a pretty big influence on the foraging trend. Dagenais and his partner Amandine Francoeur are the team driving his success. He does the cooking (and the cleaning, she tells me), and she does the filming. They’re warm and welcoming when I visit their spiral staircase walk-up in the heart of Montreal’s leafy Rosemont district on a Saturday morning, finishing up the week’s laundry – and each other’s sentences – as they recount in French and English what’s happened to them over the past two and a half years. Laurent inspires me with his food and style. What an absolute legend!" -- Andy Hearnden, chef and creator of Andy EatsDagenais and Francoeur are about to head to nearby Jean Talon Market, one of the largest open-air farmer’s markets in North America, to do their shopping. It’s a field trip he loves – he was featured in a car advert driving there and shopping at his favourite vendors – and he’s excited to see summer’s produce unfold.