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, pastry chef Éric Champagne, Issiaka Barry, Marie-Claude Morin, David Caron, Patricia Marcotte and Karine Beauchamp.

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. 

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

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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