Chef Danny Smiles is a celebrated Montreal chef known for his innovative cuisine, which is significantly influenced by his Italian and Egyptian heritage. His rise to fame began as a finalist on "Top Chef Canada," which led to his role as executive chef at Le Bremner and later at the Willow Inn, where he became known for his dedication to quality, creativity, and the use of locally sourced ingredients. Danny now captivates the late-night scene at Double's Late Night, a hotspot known for its vibrant atmosphere and inventive bites. With a career marked by national acclaim and high-profile catering including Nick Cave, Radiohead & more, Danny continues to be a formidable force in the culinary world.

Chef Mitch Laughren began his culinary career at Bymark, a renowned Toronto restaurant owned by his uncle, Chef Mark McEwan. Under the guidance of Chef Brooke McDougall, Mitch refined his skills before moving to Montreal in 2013. On the advice of his uncle, Mitch reached out to Chef Danny Smiles to work with him at Le Bremner. Mitch has collaborated with Danny extensively ever since, including as executive chef at the Willow Inn and on private catering for various music and fashion events. Mitch’s culinary philosophy is rooted in cooking with great ingredients, made by great people who take pride in their work, and he aims to honour them through his cuisine.

Andrew Park started working in Montreal’s restaurant industry at the age of 17. His long-lived career has included management positions at Le Bremner, Willow Inn, and Liverpool House, and he is also part owner of Double’s Late Night. From the style of service he instills in his teams to the wine and cocktail lists he curates, Andrew approaches his work with fine attention to quality and a refreshing sense of unpretentiousness.

Dan is a painter and longtime creative collaborator within Montreal’s culinary scene. The restaurant’s interiors, which he co-designed in partnership with Atelier Zébulon Perron, are informed by his signature nostalgic aesthetic. Two of Dan’s paintings titled "Look for a miracle" and "Earthquake", depicting Evel Knievel and a Dalmatian respectively, adorn the walls of the space.

Since she first started cooking at Le Bremner in 2014, Sara Raspa has never looked back, eventually working her way up to sous-chef, before honing her skills in Rome at Santopalato, and returning home to become the Willow Inn’s events chef in 2021. Sara values hard work and camaraderie in equal measure and instills a sense of family in every kitchen she enters.

Steven Piñero has spent the last decade working in some of Montreal’s most respected institutions, including Bottega, Garde-Manger, and Le Filet. A Laurentian native, he joined Le Violon to share his love of wine, people, and the art of service with our Front of House team. Steven brings a calm, attentive presence and a people-first approach to the General Manager position—believing that building a supportive, collaborative team is the foundation of great hospitality.

Laura was born in Brazil and moved to Montreal at the age of 8. She studied design before teaching herself the art of pastry. Driven by a constant desire to learn, she honed her craft in some of the city’s most respected kitchens, including Maison Publique and Elena. At Le Violon, she applies design-minded approach to reimagining classics with creativity, structure, and a sense of delight.

Michael Anthony Marcovecchio discovered his love for cooking in his family’s kitchen, spending every weekend with his Italian grandfather preparing meals like veal cutlets. After earning his Diplôme de Cuisine from Le Cordon Bleu in Ottawa, he joined Danny Smiles at the Willow Inn before moving on to Le Violon. He has become especially known for his pasta making, which he considers an ode to his late grandmother who passed down her equipment to him. For Michael Anthony, cooking is about simplicity, connection, and recreating the feeling of family that shaped his earliest experiences in the kitchen.

Montreal-born Esme Millar discovered her love for wine both as a patron of the city’s dynamic restaurant scene and through her early work in hospitality. She connected with Andrew Park ahead of Le Violon’s opening, and together they shaped a wine program that balances timeless classics with a curiosity for lesser-known regions. Esme is passionate about showing that natural wine can be clean and expressive, a formula that perfectly complements the restaurant’s food and philosophy.

Bianca Schweers grew up in Hudson and got her start at the Willow Inn, working her way up to managing the bar. Following the team through Double’s and now Le Violon, she brings a warm, social energy that makes guests feel instantly welcome. At the bar, Bianca believes less is more, crafting a small but mighty cocktail menu that sets the tone for the night and creates personal connections only the bar can offer.