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 the Clocher penché. The owners at the time encouraged me to continue my training as a pastry chef at the École hôtelière de la Capitale, which is where I developed an interest in culinary competitions. Since then, I have had a passion for experiences and competitions that help me evolve both as a person and in my work.

I further honed my style and knowledge of cooking techniques under Jean-Luc Boulay, Gaëtan Tessier and François Blais, among other people. I owe my keen interest in local products to those mentors. I like to say that I work with producers, first and foremost, and that my mission is to showcase the products that they devote themselves to growing and preparing.

Collaboration is at the very heart of my philosophy as a chef: 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.”

“Of Algonquin descent, from the Abitibi region and with a diploma in professional cuisine, I have always worked on the culinary scene in some way or another. I was already passionate about cooking when I was very young, and when I was ten years old, I began taking part in culinary competitions in my community. My personal challenge and goal is to elevate my grandparents’ traditional Algonquin cooking to gastronomy. The desire to make authentic Indigenous cuisine more widely known kindles the flame in my heart. Cooking requires authenticity: the food must speak for itself. I have twelve years of experience in culinary management and development. I hope to share my knowledge with the executive chef so that we can achieve my dream of culinary authenticity.”

“Originally from London, England, I began my culinary career working for the well-known chef Gordon Ramsay. I then had the good fortune to work for several Michelin-starred restaurants.

When I arrived in Québec in 2015, I got to know the local cuisine, in particular as part of the kitchen teams of Marie-Chantal Lepage and Arnaud Marchand. I was then hired as the executive chef of the Hôtel Clarendon and Brasserie Les Mordus, where I worked for five years.

As the sous-chef in charge of the Le Parlementaire restaurant, my goal is to create a menu that places Quebec’s remarkable agricultural and food products front and centre. My mission is to work in harmony with nature, showcase local, seasonal ingredients, and create authentic menus. My team and I aim to offer you a unique taste experience.

I see food as a celebration of our regions and the people who live there. My menus are designed to reflect my respect and love for the ingredients, and my desire to elevate and transform them into culinary works with incomparable flavours.”