After completing his studies and specializations at the hotel school in the capital, while working in various gastronomic and bistronomic establishments, he continued his career in the best kitchens in Quebec City. (The renowned hotel La Bonne Entente, the well-known institution le Saint-Amour, and the legendary restaurant Légende, from the La Tanière group, among others.)
His aboriginal roots (from the Maliseet of Viger First Nation) are one of his many sources of inspiration.
Very early in his career he immersed himself in the discovery and collection of wild plants from Quebec, as well as in the research of fermentation techniques from different cultures.
His personal identity as well as his various professional experiences have shaped his culinary style, which he describes as local and eco-responsible. His native-influenced cuisine has led him to represent Quebec gastronomy on the other side of the Atlantic, in Belgium, as well as at various events here in Quebec.
With his restaurant (L’Introuvable), his cooking show (Le Cuisinier Locavore) and his many projects, he is confident that the future promises to be gourmet and tasty!