The place to go in Shediac, New Brunswick for a feed of freshly fried clams, Chez Leo has served generations of Maritimers for over 75 years. From a lobster boil canteen, Chez Leo has grown into a comfort food restaurant serving clams, scallops and other deep-fried treats. Still locally owned, its current operator has big dreams for Chez Leo’s future.

Establishing Chez Leo

The history of Chez Leo dates back to 1948 when Gérard Gallant opened Bay View Canteen in Shediac, New Brunswick, which primarily sold in-shell lobster. After his canteen burned down in 1953, Gallant rebuilt the next year as a restaurant with dine-in tables and a jukebox.

In 1961, local businessman Léo Vienneau purchased the restaurant and renamed it Chez Leo. Vienneau added fried clams and other seafood dishes to the menu, establishing it as a classic comfort food destination.

Growing through generations

Throughout the ‘60s and early ‘70s, Marianne and Reginald Brun operated the restaurant for Vienneau. The couple raised their family of five in a small house they built next to the restaurant. Vienneau’s daughter eventually took over the business in 1975 and soon expanded the restaurant’s dining room to meet demand.

In 1997, Francis and Catherine Bourgeois purchased the business. The husband and wife were very familiar with Chez Leo, having lived across the street and Catherine had worked there during the summers.

Award-winning clams

The Bourgeois maintained the traditions of Chez Leo, using the same recipes and only making minor menu changes to add additional side options. After some challenging initial years as new business owners, their jump start to success came after winning the first Atlantic Seafood Festival in Moncton for their deep-fried clams. Since then, they’ve grown their customer base, attracting many local regulars and tourists who return year after year.

One major change the Bourgeois family has made was renovations in 2015. The building’s flat roof was finally upgraded, the dining area and kitchen were modernised, and a warehouse was added for storage.

Maintaining traditions

Today, Chez Leo continues to serve classic comfort food from its eat-in and takeout restaurant in Shediac, N.B. during its operating season of early spring to late fall. After growing up working in the restaurant and years in the kitchen, Francis and Catherine’s son Justin recently took ownership of the family business. Still using the same recipe from the ’60s, he says Chez Leo’s award-winning clams remain its best-seller. At the peak of its season, the restaurant uses about 700-800 pounds of clams a week.

Justin Bourgeois said he has plans for the future, but maintaining the traditions of the long-standing business is a top priority. He commented: “Chez Leo has become a fixture in the community and we have a duty to honour that. It’s been around for generations, so we can’t start making unnecessary changes. People love it as is.”

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