COVID-19 : information et consignes



A leader in culinary training in Quebec, the Restaurant de l'ITHQ is a top learning environment for students who are finishing the ITHQ’s culinary and restaurant service programs. Our team of experienced and creative chefs welcomes these students and their instructors for the practical aspect of their training.  

Led by our executive chef Jonathan Lapierre-Réhayem, the kitchen brigade consists of head chef Pascale Beirouti along with Issiaka Barry, Jean Legault, Marie-Claude Morin, Javier Quiroz Salamanca and David Caron.

Jonathan Lapierre-Réhayem, Executive Chef and Restaurant Services Manager

A graduate of the ITHQ’s Advanced Culinary Arts program in 2008, Chef Lapierre-Réhayem honed his expertise in Japan, France and China before working in the kitchens of many renowned Montreal restaurants such as Brontë, XO Le Restaurant (Hotel Le St-James), Au Cinquième Péché, La Montée de Lait and Le Laloux.

A young chef who has trained alongside Pierre Gagnaire, Edouard Loubet, Joe Mercuri and Martin Juneau, Jonathan Lapierre-Réhayem holds an unconditional love for local, seasonal, eco-friendly, small farm, and craft products. 

Pascale Beirouti, Head Chef

A graduate of the ITHQ's Restaurant Management program, Pascale Beirouti worked at the Attica in Melbourne, one of Australia’s best restaurants, as well as the renowned Les 400 Coups in Old Montreal.

Pascale loves working with student chefs and sets a great example for our students in the kitchen, where they can see that women have as much of a place in this field as men.

Restaurant service brigade

The restaurant service brigade includes maîtres d’hôtel Eric Chevrier and David Dario Ortiz along with servers Valérie Desautels, Véronique Bénard-Jimenez, Francis Bernier, Patrick Vézina, Frank Pedicelli and Xavier Philibert.



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