Born in Paris, France, Chef Romain Avril discovered his passion for cooking at just thirteen years old. By seventeen, he was already training in Michelin-starred kitchens in France, where he developed the discipline, precision, and respect for ingredients that continue to define his culinary style. Alongside his professional training, Romain earned a bachelor's degree specializing in French and Chinese gastronomy, researching the intersection of both culinary traditions while working in Michelin-starred restaurants and prestigious Relais & Châteaux properties throughout France.
Driven by a desire to broaden his culinary perspective, Romain moved to London in his early twenties, joining the renowned two-Michelin-starred restaurant The Greenhouse in Mayfair before continuing his career in several acclaimed British kitchens. Cooking for royalty, politicians, celebrities, and international clientele, he refined his classical French techniques while embracing modern cuisine, fusion cooking, and molecular gastronomy.
In 2010, Romain relocated to Toronto, where he quickly became one of Canada's most recognizable French chefs. Over the past decade, he has helped shape the city's culinary landscape through leadership roles at acclaimed restaurants including Colborne Lane, Origin North, La Société, Lavelle, and Neruda. Today, he serves as Dean of the Chefs Academy, the educational division of Chefs Canada, the organization responsible for Canada's participation in prestigious international competitions including the Bocuse d'Or, the Pastry World Cup, and the World Cup of Pâté Croûte.

.. Today, Romain operates Romain Avril Inc., an international culinary consulting and media company specializing in luxury private dining, hospitality consulting, culinary education, brand partnerships, and television production. His work has taken him around the world, collaborating with global brands while creating memorable dining experiences for private clients, corporate events, and culinary festivals.

A passionate educator, Romain has become one of Canada's most recognizable culinary personalities through his approachable teaching style and entertaining digital content. Across social media, his audience of hundreds of thousands follows his honest cooking tutorials, French pastry techniques, humorous "Serve It or Trash It" series, and his internationally recognized croissant reviews, earning him the nickname "The Croissant Connoisseur." His mission has always remained the same: making professional techniques accessible to home cooks while celebrating the craft of great cooking.

Romain is also the author of The Vegan Bridge, published in 2023, a cookbook designed to help home cooks incorporate more plant-based cooking without compromising on flavour or technique.

His expertise has made him a familiar face across Canadian media, with more than one hundred television and radio appearances, including Food Network Canada, CBC Radio, guest judging, culinary competitions, and national lifestyle programming. In Fall 2026, Romain reaches a new career milestone as the host of his first television series, Dinner in Paris, premiering on Gusto TV. Filmed from a charming Parisian apartment overlooking the Eiffel Tower, the series invites viewers into Romain's home as he reimagines timeless French bistro classics while sharing the stories, traditions, and culture that shaped him as a chef.

Whether he's consulting for hospitality businesses, teaching aspiring chefs, creating digital content, or cooking in front of the camera, Chef Romain Avril continues to inspire audiences through his passion for French cuisine, storytelling, and the belief that exceptional food should be both approachable and unforgettable.