Chef Camilo Lapointe-Nascimento
Camilo Lapointe-Nascimento was born and raised in Montréal and has been professionally cooking for 8 years. He got his first job in a potato shack cutting and blanching fries at the age of 15, and followed that by working with chef Francis Duval who taught Lapointe-Nascimento the basics, like how to hold a knife. After a couple of years, Lapointe-Nascimento furthered his skills by going to culinary school at the Institut de Tourisme et D’Hôtellerie du Quebec (ITHQ) in Montreal. During his final semester, Lapointe-Nascimento decided to stage at Le Mousso, where he saw first-hand what it meant to strive for perfection, working 16-hour days, never cutting corners and always staying organized and clean. He finished the stage knowing one day that he would come back and officially join the team once he was prepared.
After graduating from culinary school, he went to work for chef Marc-André Jetter. After a year of working for both his restaurant and catering company, Lapointe-Nascimento felt like he was ready to go back and continue learning from the Le Mousso team, working along side chef Antonin Mousseau-Rivard, Massimo Piedimonte and Francis Blais.
2019 Black Box Ingredients were Sea Bream, Fraser Valley Duck Sausage, Daikon Radish, Sugar Pumpkin, Cipollini Onion, Passionfruit, and 70% Cacao Barry Chocolate
Main Dish: Seabream with Pumpkin Purée, Pave de Pomme de Terre and Pickled Daikon
Dessert: Lemon, Passionfruit and Pear Tarte with Chocolate Ganache