Our French Canadian Chef Luc Castiloux graduated from New Brunswick Culinary College in 1993. His career led him to the Banff Springs Hotel in Alberta to apprectice under Andreas Schwarzer. a well known pastry chef. Later, he spent several years in Vancouver, British Columbia, honing his talent and inspiration for Asian cuisine.
In 2005, he completed his Chef Apprenticeship in Moncton and worked with Stefan Müller, Executive Chef for Delta Beauséjour,and earned the title of Chef de Partie for the Windjammer, the only restaurant in Atlantic Canada to receive the Four Diamond Award for a consecutive 13 years. Prior to his arrival at Runaway Hill Inn, Chef Luc led the opening of the Rouge Restoclub, the trendiest fine dining restaurant in Moncton.
The menu at Rouge reflected a traditional format and cooking method with a constant focus on the freshest of local ingredients. After one year, Rouge was nominated the "Top 100 Best New Restaurants in Canada." Chef Luc's cooking style is International Fusion and his signature dish is a potato-encrusted Chilean Sea Bass with roasted root vegetables and ocean herb beurre blanc.