Mélanie Blouin • Stratford Chefs School
Mélanie Blouin

Mélanie Blouin

Canadian Guest Chef | 'Le Club chasse et pêche' (Montreal)

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 Institut de tourisme et d’hotellerie du Quebec (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: I started as entremetier at the opening of Le Club chasse et pêche with chef Claude Pelletier. I 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.

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.


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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