At L’Abattoir, Chef Jasper Cruickshank brings international experience and award-winning expertise to the kitchen. A Vancouver native, he began his career at 17, graduating from Vancouver Community College’s Culinary Arts program and earning his Red Seal in 2014. He apprenticed under Canadian icon Bruno Marti and staged at Michelin-starred restaurants including Geranium, Aqua, and Amador. His career highlights include advancing under Chef Alex Chen at Boulevard, leading Railtown Catering as Head Catering Chef, and serving as Chef de Cuisine at Whistler’s Wild Blue, where he won the 2024 Canadian Culinary Championship. At L’Abattoir, Cruickshank draws on his extensive culinary background to lead the team with creativity and dedication, continuing to evolve the restaurant’s French-inspired West Coast cuisine and shaping the future of L’Abattoir’s culinary story.

L’Abattoir’s Restaurant Manager, Jean-Charles Madenspacher, brings global fine dining expertise and a deep passion for hospitality to the team. Originally from France, he co-founded London’s L’Art du Fromage, the city’s first restaurant dedicated to French cheese, before expanding his career internationally. His journey included leadership roles in Melbourne at Vue de Monde, in Bora Bora at the InterContinental Resort, and in France at the three-Michelin-starred Les Prés d’Eugénie under Chef Michel Guérard, followed by overseeing operations at La Cueillette in Burgundy. After moving to Canada in 2022, Jean-Charles joined Boulevard Kitchen before finding his home at L’Abattoir, where he leads with mentorship, knowledge-sharing, and a commitment to shaping the thoughtful hospitality that defines the restaurant.

With nearly a decade at L’Abattoir, Lainey serves as Director of Sales, overseeing all Private Dining Room bookings and restaurant buy-outs—from weddings to corporate events and everything in between. With almost twenty-five years in hospitality, including early experience at Mission Hill Family Estate and leadership roles at top Vancouver restaurants, she brings a unique blend of front-of-house expertise, wine knowledge, and event management. Known for her dedication, accuracy, and attention to detail, Lainey ensures every event is executed seamlessly. At L’Abattoir, she contributes to the overall leadership of the business, helping shape exceptional guest experiences, and supporting the restaurant’s continued success and reputation.

Leading the wine program at L’Abattoir, Andrew Forsyth brings a passion for hospitality, competition, and mentorship to the restaurant. After studying History and English Literature at Simon Fraser University, he worked four seasons in professional baseball as Community Relations Manager for the Vancouver Canadians, which deepened his appreciation for guest experience. His wine journey began at the Keg Steakhouse & Bar through WSET courses, and in 2019 he earned his Certified Sommelier designation from the Court of Master Sommeliers before joining L’Abattoir. Since taking leadership of the wine program in 2022, Andrew has guided the team to Platinum recognition at the Vancouver International Wine Festival and earned the title of Best Sommelier of BC, shaping the future of L’Abattoir’s acclaimed wine program.

As Private Dining Manager at L’Abattoir, Tasha Gobeil brings over a decade of hospitality experience across both back- and front-of-house roles. Originally from Ottawa, she began her career in Halifax managing kitchens with the Bertossi Group before moving into service and leadership, including management positions at Vij’s and Bells & Whistles. She later specialized in events and large-order management at Juke Fried Chicken and The Chickadee Room, coordinating private bookings and corporate catering with care and precision. Holding a diploma in Business and Digital Marketing Management from Vancouver Career College and WSET Level 1 certification, Tasha draws on her well-rounded background to ensure every private dining experience is seamless, memorable, and guest-focused.

Behind the bar at L’Abattoir, Bar Manager Alexa Gervais brings creativity, expertise, and a deep passion for hospitality. Originally from Northern Alberta, she began her career at 14 at the Keg, working her way through every front-of-house role before discovering her true calling in bartending. After retiring from a professional dance career, Alexa became Head Bartender at Nightingale and later led the bar program at Michelin-starred AnnaLena. Her dedication to spirits and cocktails earned her a Master’s of Whisk(e)y from the Council of Whiskey Masters, making her the youngest woman in North America to hold the title, as well as a WSET Level 3 in wine. At L’Abattoir, she channels her training and creativity into shaping cocktail offerings that complement and enhance the restaurant’s menus.

Chef de Cuisine,Baker Hsu, joined L’Abattoir in the summer of 2025, bringing more than 15 years of experience to the restaurant’s celebrated kitchen. Working alongside Executive Chef Jasper Cruickshank, he contributes to the development of L’Abattoir’s restaurant menus while helping guide the culinary team with technical precision and creative energy.

Baker’s career began in Vancouver, including a formative role as Chef de Partie at Hawksworth Restaurant, before taking him to Michelin-starred kitchens such as Alo in Toronto and Coi in San Francisco. He later returned to Vancouver for a long tenure as Chef de Cuisine at Torafuku, followed by key roles at Osteria Elio Volpe and Bar Susu. At L’Abattoir, Baker showcases his love for diverse flavours, fresh ingredients, and inventive plating.