Drapeau Heads WeCook Culinary Operations


Gabriel Drapeau is leaving his role as executive chef at Joe Beef after being appointed head of culinary operations at WeCook.

Drapeau will be to supporting the Montreal-based ready to eat brand’s national expansion starting with the opening of a production facility in Calgary.

Drapeau will work hand-in-hand with WeCook executive chef Daniel Quintal and vice president of operations Fabrice Semi-Bi.

“As we expand our meal-prep services across Canada, Gabriel’s skills will be a tremendous asset to our organization,” says WeCook CEO and co-founder Etienne Plourde. “His impressive culinary talent, matched with our expertise in meal prep, will undoubtedly propel us from number 1 in Quebec and Ontario to number 1 in Canada!”

Joining Joe Beef Group in 2013 and juggling between le Vin Papillon, McKiernan, Liverpool House and Joe Beef, 32-year-old Drapeau brings a wealth of experience to the growing ready-to-eat industry. Trained in French cuisine, the Montreal-born chef loves to reinvent the mundane, by infusing unexpected cooking techniques into the most traditional dishes.

“I am beyond thrilled to join the WeCook family,” said Drapeau. “WeCook’s goal of revolutionizing healthy meal-prep at home is something that really speaks to me. After years of CrossFit coupled with my knowledge in nutrition, I understand the value and convenience that WeCook delivers. I am forever thankful for my years with the Joe Beef Group, but I wanted to take on a new professional challenge. I am eager to tackle ready-to-eat.”



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