Moncton’s Clos restaurant brings “ingredients-forward Canadian cuisine” to New Brunswick

Posted on July 01, 2021 | By Craig Pinhey | 0 Comments


Although Moncton has a fairly high percentage of French-speaking denizens, this isn’t really reflected in the restaurant scene, at least if measured by the number of French restaurants. Whether you are talking about casual bistros or full-on fine dining, there are only a handful. So, when Clos opened its doors in November 2019, in the former home of popular Italian eatery Pastalli’s, it was answering a perceived need.

Owners Susan and Gene Cormier have been in the hospitality industry for around two decades. She’s originally from Calgary and he was born in Dieppe, N.B. They met while working at the Jasper Park Lodge in 2003 and later worked together at the Algonquin Hotel in Saint Andrews, N.B. They are both certified sommeliers and Gene has excellent experience as a chef, his most recent gig being corporate executive chef for integral food services in Doha Qatar, where he oversaw 40 restaurants, from quick service to fine dining. They came home to Moncton, opening Clos and Euston Park Social (a seasonal beer garden and restaurant in downtown Moncton, with seasonal locations at Parlee Beach in Shediac).

Current executive chef at Clos is Rahil Rathod, originally from Gujarat, India. Chef Rahil graduated from Hospitality Management in Edinburgh, Scotland, and honed his skills at a five-star hotel in Dubai. He has adopted Canada as his home, even representing Canada at numerous competitions, including as captain of the National Culinary Team.

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