Roger Letourneau – Executive Chef
Bar Clementine
Roger grew up in a small French town in Alberta. He credits his grandparents with teaching him proper gardening and the ability to recognize quality ingredients – a key element of his culinary creations. His father he credits with his knowledge of spice and unique flavors. His mother gets the credit for his obsession with vinegar and the use of acidity in seasoning.
Roger lived and worked as a chef in Europe for a number of years. First with Chef Kobe Desramaults at De Wulf in Belgium and then with Alain Senderens in Paris.
In Edmonton his career saw him working at Three Boars with Braden Kozak and at Woodwork before moving to Bar Clementine
