Chef Christopher Lataille joins as the new Chef de Cuisine at Bleu Northeast Seafood Restaurant, where the connection of Lake Champlain to the sea is celebrated by sourcing the finest, freshest quality regional seafood to create new culinary depth and innovation. Bringing his extensive experience to the current menu offerings, Chef Lataille will lead the culinary team’s efforts in sourcing seafood raised in sustainable fisheries, and ultimately inspiring a dining experience that nods to the French heritage of the lake’s namesake and draws influence from the St. Lawrence region as well as the New England coast and the Canadian Maritimes. Chef Lataille will serve under Executive Chef Doug Paine, who has been the head of both Bleu and neighboring Hotel Vermont’s Juniper cafe restaurant since the opening of Hotel Vermont. Executive Chef Paine is committed to serving both establishments with the freshest quality of ingredients in true Vermont style.
“I was thrilled to connect with Doug and have the opportunity to work alongside him as the Chef de Cuisine of Bleu Northeast Seafood,” said Chef Lataille. “I’m excited about leading an amazing culinary team at Bleu and supporting our local partners as we work to create an incredible dining experience across all domains of Westport Hospitality in Burlington, Vermont.”
Prior to his new position, Chef Lataille served as the Executive Chef of Brewer’s Tap and Table located in Waltham, MA, where he developed new menus and specials in a family-friendly and fun environment. He got his culinary start early in life while watching my mother prepare dinner every day for the family in his Clifton, Virginia home. At a young age Lataille became fixated on the process from start to finish – raw ingredients to what ended up so magically on the plate. He pursued a culinary degree from Johnson and Wales in Providence, RI, where he worked in many local restaurants including Tazza Café, The Radisson Hotel and The Coast Guard House.
Chef Lataille cites his inspirational, creative and supportive mentor, Chef Joseph Margate, at the Liberty Hotel in aiding his culinary development. Over his 9-year tenure at the hotel, he gained valuable experience and was able to transition from cook, to Sous Chef and then to Head Banquet Chef. While working under his mentor, Chef Lataille learned all aspects of the kitchen, including sharpening his culinary techniques and honing his present leadership skills.
Bleu Northeast Seafood is located at 25 Cherry Street, Burlington, VT. For more information please call 802-864-8600 or visit https://bleuvt.com/.
