Jasper Cruickshank was named executive chef at L’Abattoir in March 2025, succeeding founder Lee Cooper.
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Jasper Cruickshank became executive chef at Gastown restaurant L’Abattoir in March 2025, taking over the kitchen from Lee Cooper, who founded the restaurant in 2010.
Cruickshank said his goal is to “keep that legacy of L’Abattoir alive and not tarnish the reputation that it has,” and he framed the transition around building on work already established rather than redesigning the restaurant’s identity.
His culinary path includes nearly two decades in professional kitchens and training shaped by mentors including Canadian chef Bruno Marti. Cruickshank connected with Marti after an interest in cooking competitions led to a stage at Marti’s La Belle Auberge, followed by an apprenticeship.
After competing with Junior Team Canada at the 2012 Culinary Olympics, Cruickshank stayed in Europe and staged at restaurants including Aqua in Wolfsburg and Geranium in Copenhagen. Marti later joined him for additional time in Germany and took him to his hometown in Switzerland.
Cruickshank said that experience demanded precision and attention to detail, while also influencing how he approaches discipline in the kitchen.
Back in Vancouver, Cruickshank worked on the opening team at Boulevard Kitchen & Oyster Bar, and later returned to work with chef Alex Chen, who encouraged him to develop dishes and focus on flavour balance.
In 2024, Cruickshank won the Canadian Culinary Championship while working at Whistler’s Wild Blue, though he said at L’Abattoir the emphasis is on respecting the restaurant’s traditions and creating room for others to contribute.
At L’Abattoir, the menu remains grounded in French technique and West Coast ingredients, with influences from further afield. Cruickshank said he intends to preserve favourites such as the foie gras terrine and oysters while introducing his own ideas.
One dish he is especially proud of features scallops cured in shio koji with yuzu and pickled daikon, and he said it reflects his belief that the best dishes balance freshness, acidity and contrasting textures.
Cruickshank is also eager to highlight a dish created by his chef de cuisine, Baker Hsu: hot-smoked hamachi served over buttery Koshihikari rice seasoned with house-cultured shio koji, inspired by an Italian risotto.
Cruickshank said he wants younger cooks to feel supported while being challenged to improve, valuing curiosity and work ethic over cooks who believe they already know everything.
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