About Last Knife, the modern steak bar on North Michigan Avenue, announced the appointment of Junior Therriault to general manager. From Asia to Europe and North America, Therriault has had the privilege of working with hotels and Michelin-starred restaurants around the world and now calls Chicago home.
“It’s easy to see why Chicago is one of the most celebrated food cities in the U.S.,” says Therriault. “I received such a warm welcome during my first few years here and can now appreciate the hospitality community as my own. About Last Knife embodies everything I love about this profession – hardworking, passionate people and a convivial atmosphere. I’m looking forward to sharing my knowledge and learning something new from the team as well.”
Prior to joining ALK, Therriault oversaw food and beverage operations at the Claridge House hotel where he helped relaunch their Juniper restaurant concept. Therriault also held several food and beverage management roles under Millennium Hotels & Resorts at the Millennium Knickerbocker Chicago and Millennium Harvest House in Boulder, Colorado. Before taking on front of house roles, Therriault’s hands-on mentality and passion for the culinary arts led him to start his career in hospitality working in the kitchen for nearly a decade. His culinary training included stints at prestigious restaurants around the world such as Michelin-starred Bras in France and Le-Saint Amour, one of Canada’s top ten restaurants. From 2008-2014, Therriault owned a successful catering company, Services Culinaires, in Quebec that focused on private chef services, culinary demonstrations, social and corporate events. In 2010, Therriault was selected to represent Canada and showcase the country’s cuisine at the Shanghai World Expo. This great honor for Therriault also marked a significant moment for Canada and China’s trade relationship when Canadian beef was served in the country for the first time in a decade.
Therriault received his Restaurant Management degree from Mérici College in Quebec where he also held a seat on the Foundation board for five years as a student representative. A lifelong learner, Therriault’s thirst for knowledge led him to explore many facets of the hospitality industry including business ventures and development. He is passionate about mixology and bringing vibrant dining experiences to life through creative menus and programming.
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