About

The beginning of a story…

Opened in July 2018, Hélicoptère was born from the vision of chef-owner David Ollu, who wanted to take flight after working at one of Montreal's landmark restaurants, Bouillon Bilk, as well as stints in San Francisco and France.

The restaurant's name is inspired by maple samaras, those small seeds that spiral down to the ground each autumn,

a nod to Quebec, to the maple tree that emblematizes it, and to a new beginning. Like the maple that marks Quebec's seasons, from spring sugar to the blazing leaves of autumn, it also represents the restaurant's deeply seasonal soul.

The kitchen celebrates local and seasonal products, sourced from a network of committed artisans and producers, as well as harvests from its own rooftop garden. Everything is prepared in-house, with a commitment to craft and transmission.

Hélicoptère offers a five-course tasting menu with wine pairings, alongside a selection of à la carte dishes, all in a setting that is warm and refined without pretension.

Far more than a gastronomic destination, Hélicoptère embodies an approach that is equitable, sustainable, and rooted in its community.

Chef & Founder

David Ollu

Trained at Bouillon Bilk, he went on to build his own culinary ecosystem in Hochelaga: Hélicoptère, Hélico, Copilote, Aube and Jungle. In 2015, a stage at Bar Tartine in San Francisco alongside chef Cortney Burns marked a decisive turning point in his culinary vision. There he embraced a philosophy that would become the guiding thread of his cooking: make everything in-house, lean on fermentation as a tool for creation and preservation, and weave direct ties with local producers — a farm-to-table approach that isn't a trend but a deep conviction felt in every plate, seasonal, generous and shared.

General Manager

Mélissa Ross

Mélissa Ross joined Hélicoptère in 2020 as bar chef, bringing with her a deep passion for beer and spirits.Mélissa Ross joined Hélicoptère in 2020 as bar chef, bringing with her a deep passion for beer and spirits. In 2023, she took on the role of General Manager, becoming the operational backbone of the project. Her keen knowledge of products, her sharp sense of hospitality and her light, contagious laugh make her an irreplaceable presence at Hélicoptère.

Sommelier

Karolanne Bérubé

Karolanne joined Hélicoptère in 2023 as a server before moving into the role of assistant sommelier. She is now head sommelier and purchasing manager for Hélicoptère, Hélico and Copilote. Driven by a deep passion for well-crafted wine, her palate and curiosity have quickly made her an essential voice in shaping the identity of all three projects.

Head Chef

Hugo Schmidt

Hugo has been at Hélicoptère since 2019 first as sous-chef for several years before stepping into the role of head chef.Hugo has been at Hélicoptère for six years now, first as sous-chef for several years before stepping into the role of head chef. Passionate about sauces and meticulous in his oversight of the charcuterie program, he embodies the values of Hélicoptère better than anyone: house-made craft, commitment to the product and transmission.

Pastry Chef

Steven Peyre

Steven has been head pastry chef at Hélicoptère for nearly three years.Steven has been head pastry chef at Hélicoptère for nearly three years. A former ice cream maker, he brings a rare mastery to that art. He loves straying from familiar flavours and surprising guests with unexpected yet always delicious creations. He has also developed a true passion for Qantu chocolate, which you will invariably find somewhere on his menu.

Management

Simon Harvey

Simon brings extensive management experience from Montreal's restaurant scene. He joined Hélicoptère as maître d'hôtel for the lunch service until 2025, when he transitioned to the evening team. Drawing on his broad experience, he has become an integral part of Hélicoptère's decision-making, overseeing the company's projects and maintenance.

A restaurant with purpose

Respectful

Of those who eat, those who serve, those who cook, and those who grew, raised, or produced our ingredients—used in their entirety.

Fair

For our suppliers, our team, and our guests—fair value for everyone, at every step.

Sustainable

Because cooking sustainably is a daily commitment. Our house ferments, cured meats, and rooftop garden all speak to a kitchen that makes the most of every resource and refuses waste at every step.

Local

Because a kitchen rooted in its neighbourhood is also shaped by its terroir. We work with local artisans, farmers, and producers to bring the best of our region to your plate.

About Hélicoptère