After completing my studies and specializations at the capital's hotel school, while working in various gastronomic and bistronomic establishments, I continued my journey in the best kitchens in Quebec City. (The renowned Hôtel Le Bonne Entente, the well-known institution Le Saint-Amour, and the legendary restaurant Légende, from the La Tanière group, among others.)
My Indigenous roots (from the Wolastoqiyik Wahsipekuk First Nation) are one of my many sources of inspiration.
Very early in my career, I immersed myself in the discovery and gathering of wild plants from Quebec, as well as in the research of fermentation techniques from different cultures.
My personal identity as well as my various professional experiences have shaped my culinary style that I describe as local and eco-responsible. My indigenous-influenced cuisine has led me to represent Quebec gastronomy across the Atlantic, in Belgium, France as well as at various events here in Quebec. In August 2022, I left my first restaurant, in order to work on new projects and on my professional, gourmet and tasty future!