L’Abattoir Welcomes Jasper Cruickshank as Executive Chef, Ushering in a New Chapter for Its Culinary Program
L’Abattoir is pleased to announce the appointment of Jasper Cruickshank as Executive Chef, ushering in an exciting new chapter for the restaurant’s culinary program. With an impressive background that spans top kitchens locally and internationally, Cruickshank brings a dynamic vision to L’Abattoir’s celebrated French-inspired West Coast cuisine.
A Vancouver native, Cruickshank honed his skills at renowned restaurants, including La Belle Auberge under the legendary Chef Bruno Marti, Boulevard Kitchen & Oyster Bar with Chef Alex Chen, and internationally at Michelin-starred establishments such as Restaurant Aqua in Wolfsburg Germany. Most recently, he led the culinary team at Wild Blue Restaurant & Bar in Whistler, where he earned national recognition by winning the 2024 Canadian Culinary Championship. His experience also includes leading large-scale events as Head Catering Chef at Railtown Catering, an expertise he will apply to L’Abattoir’s Private Dining program.
“We’re excited to welcome Chef Jasper to the team in this role. His talent, leadership, and dedication to our craft make him a perfect fit for L’Abattoir. We’re all looking forward to working with him as he puts his mark on our menus and leads our culinary team into this next chapter,” says Co-owner, Nin Rai.
As Executive Chef, Cruickshank will oversee the main dining room as well as Private Dining Room culinary teams. He’ll be working closely with Co-owners, Lee Cooper and Nin Rai to build on the restaurant’s legacy and menu concepts. Chef Jasper’s focus will be on refining L’Abattoir’s commitment to exceptional ingredients, technique-driven cooking, and inventive yet approachable dishes. Guests can expect fresh seasonal influences, elevated classics, and new inspirations that highlight the best of British Columbia’s bounty.
“This is an incredible opportunity to continue L’Abattoir’s legacy of delivering outstanding food and hospitality while also bringing fresh energy and ideas to the menu,” says Cruickshank. “I’m excited to work with this talented team and evolve what we offer, both in the dining room and through our Private Dining experiences.”
Cruickshank’s new role signals an exciting evolution for L’Abattoir as it continues to push culinary boundaries while remaining a Vancouver destination for outstanding food and hospitality.
ABOUT L’ABATTOIR | Located in the heart of historic Gastown since 2010, L’Abattoir is situated in a refurbished 19th Century heritage brick and beam building that pays homage to its history as the site of Vancouver’s first jail in the city’s main meatpacking district. Today, the Michelin Recommended restaurant has staked its claim as one of Canada’s best restaurants with a diverse array of French-inspired West Coast cuisine focusing on locally sourced, seasonal ingredients along with an ever changing selection of classic and signature cocktails and a broad list of BC and imported wines.
Whether in its bar and lounge, elevated dining room or glass and steel accented atrium, L’Abattoir offers dinner six nights a week from 5:00pm on Tuesday to Sunday. L’Abattoir also offers a beautifully appointed Private Dining Room that is completely separate from the restaurant dining room and is available to book for lunch or dinner, seven days a week for corporate events, weddings or other celebrations or gatherings.
217 Carrall Street, Vancouver, BC V6B 2J2 | 604.568.1701 | labattoir.ca
Facebook: /labattoir | Instagram: @labattoir_van
