“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.”