Elliot Beaudoin

Légende ('legend' in French) evokes the rich oral traditions of Quebec's First Nations — the Huron-Wendat, Abenaki, and Innu peoples whose knowledge of the boreal landscape forms the foundation of the restaurant's foraging philosophy. Beaudoin works with indigenous communities to source and understand traditional ingredients: labrador tea, fiddleheads, bannock, smoked eel, bison.

Elliot Beaudoin is Executive Chef and Co-Owner of Restaurant Légende in Quebec City, which earned its Michelin star in 2025 for a locavore, boreal approach to contemporary Québécois cuisine rooted in indigenous ingredients and traditions. His cooking celebrates what Quebec's land, rivers, and forests provide through each season.

Quebec, Canada — trained in Québécois fine-dining; developed boreal locavore philosophy with indigenous ingredient focus

Career

• Chef at Quebec fine-dining restaurants, Quebec, Canada (2010s)
• Co-Owner / Executive Chef at Restaurant Légende, Quebec City, Quebec (2016–present)

Mentored by Boreal foraging tradition; Québécois culinary heritage.