Marc Chartrand

Past Lab Cookery Instructor | Alumni | Past Canadian Guest Chef

A Stratford Chefs School graduate (Class of 2010), Marc apprenticed under Bryan Steele for 3 years at The Old Prune and then staged throughout Europe (Une Table au Sud) and Ireland (Cafe Paradiso). He also worked at Murray Street Charcuterie Bar, Langdon Hall Relais et Chateaux before taking a position as sous chef at Mercer Hall. Marc was formerly the Dairy Manager at Monforte Dairy in Stratford, as well as a Lab Cookery Instructor at Stratford Chefs School, followed by a stint as the sous-chef at Braai House, one of Keystone Hospitality’s properties. Marc is currently Chef at The Wild Hog Country Market in Stratford.

What Sets Stratford Chefs School Apart

Innovative, World-class Program*

Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.

High Quality Program*

An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.

Alumni

SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.

*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.

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Marc Chartrand

Past Lab Cookery Instructor | Alumni | Past Canadian Guest Chef

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Course

Level Two Restaurant Lab Cookery

What Sets Stratford Chefs School Apart

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