Stephane Renaux is the Executive Chef at the Maple Leaf Tavern where he brings an elevated flare to comfort classics using locally sourced ingredients that evolve with the season.Born in Nantes, France and inspired by its culinary scene, Renaux began his career by working with the country’s finest at Georges Blanc Parc & Spa and Hôtel Plaza Athénée, before his acquired French fare was desired by the Caribbean, bringing him to Eden Rock St Barths, and the Four Seasons Resort Bora Bora.Renaux’s knack for transforming classic cuisine with modern presentation has been recognized by Torontonians since he relocated to the city in 2017, joining Chase Hospitality Group as Executive Sous-Chef and later Kost. With a people-first approach, Renaux pride’s himself on ensuring that his team members constantly evolve and grow, as do his menus. Widely respected and admired by his peers, there is no comparison for the way he treats his guests and team alike.No matter where he’s located or who he’s cooking for, Renaux strives to recreate the experience that both of his grandmothers instilled; gathering with loved ones while being bonded over food. If it weren’t for a fulfilling gastro career, Renaux may have revisited his second dream of being a marine biologist. For now, his love of travel is what allows him to pursue both; exploring new cultures and flavours, and the underwater world on his scuba diving escapades.