Chef Spotlight: Blair Hardiman – A Journey Rooted in Family and Passion

At just 31 years old, Blair Hardiman, the Corporate Chef for Notre Boeuf de Grâce, has already carved out an impressive career in the culinary industry. Based in Montreal, Quebec, Blair’s journey into the kitchen was inspired early on by his father, who was the head chef of a local catering company. Growing up surrounded by food, Blair learned the ins and outs of the kitchen from a young age. “I never did any formal culinary training; everything I know, I learned from my dad,” he says. What started as helping prep supper at age four evolved into a full-blown passion, as Blair eventually worked for his father’s company, Catering By George, throughout his teenage years.
Today, Blair leads the culinary team at Notre Boeuf de Grâce, a gourmet burger concept known for its high-quality ingredients and unique flavours. His early exposure to the kitchen not only shaped his skills but also instilled in him a deep appreciation for simple, fresh ingredients, a philosophy he carries with him into every dish he creates.

What keeps Blair motivated after years of working in the industry is the continuous learning that comes with being a chef. “My favourite thing about this industry is that you are constantly learning,” he says. “Whether it’s new techniques, recipes, or concepts, there is always something new to learn.” For Blair, cooking goes beyond just creating meals; it’s a way to share a piece of himself with others. Whether he’s preparing gourmet burgers at Notre Boeuf de Grâce or cooking for friends and family, Blair finds joy in the act of bringing people together through food. His motivation is fuelled not only by the technical challenges of the kitchen but also by the emotional and social connections that cooking creates. For Blair, cooking is about giving, whether to customers at his restaurant or to loved ones at home and sharing his creativity, passion, and love for food with others.
While Blair finds fulfillment in his work, he is also candid about the challenges of the culinary industry. “It’s definitely not for the faint of heart,” he admits. The restaurant business is notorious for long hours, working holidays, and the physical demands of the job. One of the biggest challenges Blair faces is finding the right staff, people who are not only passionate but also willing to commit to the grueling schedule of the industry. Blair understands that not everyone who loves to cook is cut out for the professional kitchen. “There’s a big difference between loving to cook and loving to cook professionally,” he says. The fast-paced, high-stress environment of a restaurant kitchen requires a certain type of person, someone who thrives under pressure. For those considering a career in the culinary world, Blair’s advice is to work a summer in a restaurant before committing to culinary school. This gives aspiring chefs a chance to experience the intensity of the industry firsthand.

One of the aspects Blair loves most about his role at Notre Boeuf de Grâce is the company’s commitment to the community. “We’re very community-oriented,” he says. The restaurant frequently partners with charitable organizations to create a special burger of the month, with proceeds going to support the selected charity. Additionally, they participate in various fundraisers throughout the year, donating food to those in need or raising funds for important causes. For Blair, this community engagement is an integral part of his work. It’s not just about serving gourmet burgers; it’s about making a positive impact in the community and using his platform as a chef to give back.
When asked what cooking has taught him, Blair reflects on the importance of patience and simplicity. “Working with food has really taught me that simplicity can be key,” he says. Early in his career, Blair would often layer many different flavours into his dishes, but over time, he has come to appreciate the beauty of simplicity. “As I grew and developed, I started to realize that good, fresh food on its own is incredible. Let those ingredients shine!” This philosophy is at the heart of Blair’s cooking style at Notre Boeuf de Grâce, where the focus is on high-quality ingredients that speak for themselves. Whether it’s a perfectly cooked burger or a carefully crafted sauce, Blair’s approach is to let each component stand out, creating a dish that is greater than the sum of its parts.

For those just starting their culinary journey, Blair offers some valuable advice. He has seen many people spend significant time and money on culinary school only to realize that the fast-paced, high-pressure environment isn’t for them. While culinary school can provide a solid foundation, Blair believes that firsthand experience in a professional kitchen is the best way to determine whether this is the right path. Blair encourages aspiring chefs to embrace the challenges and rewards of the industry. The work may be tough, but for those with a passion for food and a love of learning, it can be an incredibly fulfilling career.

Blair also mentioned his positive experience working with Foodbuy, which played a pivotal role in helping him grow his culinary business. He said he chose Foodbuy because he appreciated Peter Moschonas’ sales approach and trusted him quickly with their business. Blair mentioned that he thought Peter was a “straight shooter” and appreciated how he told him what Foodbuy can and can’t do for him, ensuring there were no false promises. Despite their meeting only lasting one hour, Blair knew by the end of it that he’d go with Foodbuy because of Peter’s honest and straightforward approach.