I was born in 1975. Cooking and eating have always been of central importance in my life. Through my parents, I learned to appreciate quality products. They instilled in me the importance of responsible gardening, raising animals, and hunting.
From 1994-2000, I studied anthropology and semiotics, paying for my studies by working part time as a cook in family restaurants.
2001-2002: I made a career change and went to ITHQ to obtain my professional diploma in cooking. My teacher Jean-Paul Grappe sent me to stage with chef Claude Pelletier (at le Cube), where he believed I would be a good match!
2004-2007: started as entremetier at the opening of Le Club chasse et pêche with chef Claude Pelletier. I worked worked my way up to the position of sous-chef.
2008 – present: I am currently in charge of Le Club chasse et pêche as chef de cuisine, while Claude is opening Le Filet and Le Serpent.
For the past 12 years, the Club chasse et pêche team has been known for the consistency of their work, their professional service, and the quality of the products they use – a majority of which come from local producers (but not exclusively; Ontario, BC, Maritime and US east coast are also privileged).
The menu is seasonal and French inspired.