Les chefs du restaurant

“I grew up in the Outaouais region and studied cooking there.

In 2007, I got my first job in the city of Québec, at Le Clocher Penché. The owners at the time encouraged me to continue my training as a pastry chef at the École hôtelière de la Capitale, where I developed an interest in culinary competitions. These experiences have helped me evolve both as a person and in my work.

I further honed my style and knowledge of cooking techniques under, among others, Jean-Luc Boulay, Gaëtan Tessier and François Blais. I owe my keen interest in local products to those mentors. Above all, I love working with Québec producers. My mission is to showcase products grown and prepared with dedication.

Collaboration is at the very heart of my philosophy: it takes root in the fields, intertwines in the kitchen and culminates with our customers. My goal is to weave together these precious threads to make sure you have an unforgettable eating experience.”

“Originally from London, England, I began my culinary career working for the well-known chef Gordon Ramsay. I then continued my career at several Michelin-starred restaurants.

When I arrived in Québec in 2015, I got to know the local cuisine, notably working in the kitchen brigades of Marie-Chantal Lepage and Arnaud Marchand.

As the sous-chef in charge of the Le Parlementaire restaurant, my goal is to create menus that place Québec’s remarkable agricultural and food products front and centre. Following the rhythm of nature, I focus on local, seasonal ingredients so that my team and I can offer you a one-of-a-kind culinary experience.

I see food as a celebration of our regions and of the people who live there. My menus reflect my respect and love for the ingredients and my desire to bring out the best in them. The objective is to transform them into culinary works with incomparable flavours.”

“As a native of Rennes in the Bretagne region, I was immersed in the realm of food preparation from an early age, cooking alongside my grandmother. Cultivating her garden through the seasons and gathering supplies from nearby farms, she devoted her days to working with the land and the produce and preparing meals. I grew up fascinated by the energy that went into meeting such an essential need as food.

I got into the profession almost by chance. After graduating with a degree in history, I traveled for several years and accepted a temporary position as a hotel cook. It was then that I discovered my true passion. Upon returning to my native region, I began culinary studies and went on to specialize in brigade management and supervision in the event industry.

I arrived in the city of Québec in 2019 and have worked as a manager at various establishments. Since the fall of 2024, I have been a sous-chef at the Assemblée nationale.”