As the leader in culinary training in Québec, the Restaurant de l’Institut is a top learning environment for students enrolled in the ITHQ’s culinary and restaurant service programs. The Restaurant’s brigade of experienced and creative young chefs welcomes students and their professors for the practical aspect of the students’ training.
The kitchen brigade is made up of Chef Mathias Theau, Johann Atamian, Issiaka Barry, Brice Franchitti, Frédéric Branellec, Roger Ochoa Montoya and Javier Quiroz Salamanca.
Mathias Théau, Chef
Mathias Théau, who studied in France, holds a vocational hotel baccalaureate with a minor in pastry making. Before moving to Québec, he worked in Ireland for seven years, mainly at Relais & Châteaux establishments. He worked six years at the Casino de Montréal’s Nuances restaurant, then joined the Restaurant de l’Institut in 2010.
Restaurant service brigade
The restaurant service brigade is composed of maîtres d’hôtel Daniel Gélinas, Andrée-Anne Vadnais and Eric Chevrier (photo) and the servers Marie-Lyne Vachon, David Dario-Ortiz, Francis Bernier and Frank Pedicelli.