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.  

Under the direction of Jonathan Lapierre-Réhayem, the kitchen brigade consists of head chef Carl Jobin and pastry chef Éric Champagne as well as Marie-Claude Morin, David Caron, Patricia Marcotte and Karine Beauchamp.

Carl Jobin, Head Chef

Carl Jobin, a 2002 graduate of ITHQ’S French Cuisine program, has worked in various restaurants, namely Les Incorruptibles, F Bar, Bistrot La Fabrique, and L’Atelier de Joël Robuchon at the Montreal Casino.

Carl loves working with the new generation of chefs and is very involved in the gastronomy scene. He received the silver medal twice at Gold Medal Plates, a culinary competition in support of Olympic athletes: in 2017, representing L’Atelier de Joël Robuchon at the Montreal Casino, and in 2008, representing the restaurant Derrière les Fagots with Chef Gilles Herzog.


Éric Champagne, pastry chef

A graduate of the ITHQ’s DVS pastry program in 2005, Éric Champagne has over ten years of experience in the restaurant industry, including stints at H4C par Dany Bolduc and HVOR.

In addition to creating the restaurant’s dessert menu, Éric also trains interns by sharing the same passion for the craft that he has developed over his own career.

Restaurant service brigade

The restaurant service brigade includes maîtres d’hôtel Eric Chevrier and Marie-Pier Burelle along with servers Frank Pedicelli, Francis Bernier, Patrick Vézina and Xavier Philibert.



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