As the leader in culinary training in Québec, the Restaurant de l’ITHQ is a top learning environment for students enrolled in its 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 Jonathan Lapierre-Réhayem, Johann Atamian, Issiaka Barry, Jean Legault, Marie-Claude Morin, Rafael Arias Barrientos, Roger Ochoa Montoya and Javier Quiroz Salamanca.
A graduate of the ITHQ’s Formation supérieure en cuisine (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, for the past five years, 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.
The restaurant service brigade is composed of maîtres d’hôtel Eric Chevrier and David Dario Ortiz, and the servers Thomas Martel, Francis Bernier, Patrick Vézina and Frank Pedicelli.