François Riopel graduated from the ITHQ Professional Cuisine and Contemporary Cuisine programs in the mid-1980s and spent 15 years working in various food service sectors before beginning his ITHQ teaching career in 1995. He holds a Graduate Certificate in College Teaching from Université de Sherbrooke, and has a special interest in the development of food service planning and organization skills.
Riopel has also participated in sous-vide product research and development. His interest in the sous-vide technique spurred him to transfer this knowledge by including it in his teaching. He also assisted in establishing the food chemistry protocols learned by ITHQ students. Lastly, he assisted in the development and delivery of a training program for professors of cuisine provided through the different school boards of Québec.