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The Landing Kitchen + Bar is NOW OPEN!!!

Spotlight: Sous Chef Cade Lefebvre

To say Cade’s capabilities are beyond his years would be an understatement.  At a mere twenty-one years of age, his culinary knowledge and achievements are significant.  Cade started his career at Cedar Creek Winery at the young age of fourteen and found his calling with food.  After three seasons at the winery, moving to Big White Cade spend three years completing his apprenticeship hours at The Globe.  His talent quickly recognized by his second year Cade had worked his way to the sous chef position where he took on a leadership role in the kitchen, a constantly evolving tapas menu in the busy restaurant and lead the planning and production of the popular wine dinner and pairing events menus.  After a season at Fitzpatrick Winery, Cade joined the team at Il Mercato Social Kitchen where he worked in partnership with sous chef Tristan Gauthier – Reia to lead the team successfully through the first full year of operation.  Making every menu item in house, Cade consistently demonstrates a passion for quality and care and a love of food.  Having earned his leadership role in the opening of The Landing Kitchen + Bar, Cade will work on finding new ways to fuse our favorite globally inspired dishes with locally sourced ingredients.