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The Chef
Hugo,
chef by vocation.
He could have been an executive. He chose the apron. From his grandmothers' kitchens to the Michelin-starred brigades of Lyon, Hugo has spent his life chasing just one flavor — the one you now find on every plate at La Crème de la Crème.
Where it all began
Two grandmothers,
two kitchens.
It all begins at a child's height, in two kitchens. In his Italian grandmother's kitchen — the pasta rolled out in the morning, the sauce simmering all day. In his French grandmother's — the cold butter, the dough handled gently, the dessert made right or made again.
Summer after summer, Hugo spends whole weeks with them: peeling, kneading, tasting, starting over. He doesn't learn to cook from a book — he learns it with his hands. And he keeps two things that never leave him: a taste for precision and the pleasure of feeding those you love.
The call that never fades
Reason said no,
passion said cooking.
On paper, Hugo had everything for a successful career elsewhere: an economics degree from Montreal, a management career all mapped out. When the time came, he made the most unreasonable choice of his life — hung up the suit, put on an apron and started from scratch in a French culinary school. Apprentice, at the very bottom. He would leave among the best in his class.
Life then tries to steer him away — a restaurant takeover that collapses among lawyers, eight years in the family tech business. But cooking never entirely dies. It waits, quietly, faithful — ready to take over as soon as given the chance.
Lima · the return
Two brothers,
one French house.
It all comes together in Lima. Hugo returns for love — he marries the woman he met at his brother Jules' wedding. And passion comes galloping back. Alone in his Lima apartment, he sketches a menu, an atmosphere, a standard: the French café he would have dreamed of visiting.
Then he calls Jules. The two brothers had already built together, eight years long, in tech. This time, it would be around a counter, a showcase, a living world to create: Hugo in the kitchen, Jules with the structure. Two temperaments, one obsession — never serve anything they wouldn't be proud to offer.
La Crème de la Crème was born from a conversation between two brothers who simply wanted to create the café they would have liked to visit.
