Lead Staff

Tristan Foucault
Owner/Chef

Kathryn Stemler
Sous Chef

Melanie Foucault
General Manager

TBD
Assistant Manager

a passion for sustainable farm-to-table fare
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Owned by husband and wife duo, Tristan and Melanie Foucault, Preservation Hall marks Tristan’s 4th restaurant opening. Tristan Foucault is the former longtime Chef of Peasant Cookery, and Chef of Oui Bistro and Hu’s on First. He began his career in the kitchen at the age of 15 in a local Keg Restaurant. He left Winnipeg to attend The Dubrulle Culinary School in Vancouver, BC. Once finished his schooling, he worked at the Four Seasons Hotel and Le Crocodile, before returning home to Winnipeg. He won two ‘Chef of the City’ scholarships which landed him stages at Thomas Keller’s Bouchon Restaurant in 2007 and the 3 Michelin Star French Laundry in 2005 where he developed his passion for sustainability and farm-to-table fare.  Tristan is best known for pioneering the charcuterie movement in Winnipeg, and is widely regarded as one of the foremost authorities in the city on the science of dry cured sausage.

“Tristan, It’s all about finesse. - Thomas Keller”

Preservation’s Press

Winnipeg Free Press
Feeling the Heat 2021

Winnipeg Free Press
A Book and it's Cover 2020

Chef’s Press

Winnipeg Free Press
Best Restaurant 2011

Winnipeg Free Press
Never Too Late to Celebrate Bastille Day

Ciao
Meat Maverick - Tristan Foucault