Adam Lafleur | Age 29
Chef de Cuisine, Constantine, Toronto
From his first job as sous chef at Glen Abbey Golf Course, to his current role as chef de cuisine at fine-dining restaurant Constantine, Adam Lafleur has proven himself to be an empowering leader in the kitchen with just under 10 years of experience in the foodservice-and-hospitality industry.
After enrolling in Business Management and Organizational Studies at Western University, Lafleur earned his Culinary Management diploma from Humber College in 2014. Since graduating, he’s been invited back several times by chef Shonah Chalmers to participate in panels for young chefs looking for guidance in the industry.
At Constantine, Lafleur has managed to reduce food costs from 29 per cent to 23.5 per cent by keeping up to date on pricing trends, seasonality and maintaining close relationships with suppliers. Additionally, he’s been part of the driving force to expand from five to 16 services per week. Lafleur has also been an integral part of the restaurant’s separate lounge space, Solidus Bar, as well as food truck and events expansions.
An advocate for fair-pay, open communication and full health benefits, Lafleur aspires to grow into directorship and ownership roles to influence fine-dining restaurant culture and business practices on a larger scale.
