The Chefs Relais & Châteaux event helps finance scholarships awarded annually to ITHQ graduates who have distinguished themselves through their determination, talent, and, above all, their passion.
These rising stars of the restaurant and hospitality industry are therefore given the privilege of spending a year of skills development in renowned international establishments, namely with Relais & Châteaux members.
Recipients
2024 Recipient
Antoine Fournier
Graduate in Formation internationale en service et sommellerie (2020)
Host establishments:
- Restaurant La Côte D’Or (France)
- Restaurant Le SingleThread Farm (USA)
- Court of Master Sommelier of the Americas (CMS-A)
2024 Recipient
Sandrine Turpin-Charette
Graduate in Cuisine supérieure (2020)
Host establishments:
- Ristorante Dal Pescatore Santini (Italy)
- Restaurant Blue Hill at Stone Barns (USA)
- Restaurant Huniik (Mexico)
2024 Recipient
Charlotte Côté
Graduate in Pâtisserie professionnelle (2022)
Host establishments:
- Restaurant Saison (USA)
- Boutique Encore (France)
- Restaurant Les Chemins (France)
2024 Recipient
Gabriel Normand
Graduate in Cuisine supérieure (2017)
Host establishments:
- Restaurant Eleven Madison Park
- (USA)
- Hôtel Restaurant Valrose (Switzerland)
- Restaurant La Grenouillère (France)
2024 Recipient
Félix Arhanchiague
Diplômé en Pâtisserie professionnelle (2022)
Host establishments:
- Restaurant Arzak (Spain)
- Restaurant Tate Dining Room (Hong Kong)
- JL Dessert Bar (South Korea)
2024 Recipient
Élizabeth D. Béland
Graduate in Cuisine et gastronomie (2023)
Host establishments:
- Restaurant Lasaï (Brazil)
- LD Restaurant (Croatia)
- Restaurant Providence (USA)
2023 Recipient
Julien Bélair
Graduate in Cuisine supérieure (2022)
Host establishments:
- La Grenouillère, Madelaine-s/Montreuil – France
- Bibendum, Londres – United Kingdom
- Le Saint-Peter, Sydney – Australia
- Restaurant Saison – USA
2023 Recipient
Frédéric Chartrand
Graduate in Formation internationale en cuisine et gastronomie (2019)
Host establishments:
- Restaurant Le SingleThread Farm, Healdsburg – USA
- Restaurant Eleven Madison Park, New York – USA
- L’air du temps, Éghezée – Belgium
2023 Recipient
Minh Doan
Graduate in Formation internationale en service et sommellerie (2018)
Host establishments:
- Restaurant Eleven Madison Park, New York – USA
- Maison Pic, Valence – France
- Perfectionnement en sommellerie – Court of Master Sommeliers & Wine and Spirit Education Trust
2023 Recipient
Anaïs Flébus
Graduate in Formation internationale en service et sommellerie (2021)
Host establishments:
- Blue Margouillet, St-Leu – La Réunion
- Restaurant Canlis, Seattle – USA
- Perfectionnement en sommellerie – Court of Master Sommeliers & Wine and Spirit Education Trust
2023 Recipient
Steven Lapointe
Graduate in Pâtisserie Professionnelle (2021)
Host establishments:
- Casa Maria Luigia, Modena – Italy
- Restaurant Le SingleThread Farm, Healdsburg – USA
- La Grenouillère, Madelaine-s/Montreuil, France
2020 Recipient
Vincent Baronnat
Graduate in Cuisine professionnelle (2016)
Host establishments:
- La Maison Troisgros, – France
- Le Clos des Sens, Annecy – France
- Saison, San Francisco – USA
2020 Recipient
Taoufike Imounane
Graduate in Gestion d’un établissement de restauration (2018)
Host establishments:
Restaurant La Bécasse
(Japan)
Astrid & Gaston (Peru)
3rd stay to be determined
2020 Recipient
William Sirois
Graduate in Cuisine professionnelle (2016)
Host establishments:
Restaurant Choux (Netherlands)
Restaurant Le Pujol
(Mexico)
Restaurant Le Single
Thread Farm (USA)
2019 Recipient
Mariska Pelletier
Graduate in Pâtisserie professionnelle (2014)
Host establishments:
Manresa Bread (United States)
Chila (Argentina)
Boulangerie Castalina (Brazil)
2018 Recipient
Guillaume Carrière
Graduate in Gestion appliquée en restauration (2015)
Host establishments:
Le Chalet de la Forêt
(Belgium)
Astrid y Gaston (Peru)
2018 Recipient
Jean-Philippe Cloutier
Graduate in Cuisine professionnelle (2012) and in Gestion de Restaurant (2013)
Host establishments:
Eleven Madison Park
(USA)
Gli Amici (Italy)
Fleet Restaurant
(Australia)
2018 Recipient
Christophe Wong-Tremblay
Graduate in Cuisine professionnelle (2012) and in
Pâtisserie professionnelle (2013)
Host establishments:
Arzak (Spain)
Restaurant Ryugin
(Hong Kong)
Kanamean Nishitomiya-
Kyoto (Japan)
2017 Recipient
Jean-Philippe Matheussen
Graduate in Cuisine professionnelle (2008) and in Formation supérieure en cuisine (2010)
Host establishments:
Restaurant Kong Hans
Kaelder (Denmark)
Alléno Paris (France)
Blue Hill at Stone Barns (USA)
2017 Recipient
Charlotte Harel-Richard
Graduate in Formation internationale en service et sommellerie de restaurant (2015) and in Analyse sensorielle des vins du monde (2016)
Host establishments:
Petrolo vineyard (Italy)
Airds Hotel &
Restaurant (Scotland)
Chile Restaurant
(Argentina)
2017 Recipient
Antoine Martindale
Graduate in Cuisine professionnelle (2013) and in Formation supérieure en cuisine (2014)
Host establishments:
Restaurant Kong Hans
Kaelder (Denmark)
DiverXo (Spain)
SingleThread Farm
Restaurant (USA)
2016 Recipient
Jonathan Prima
Graduate in Cuisine professionnelle (2015) and in
Formation supérieure en cuisine (2016)
Host establishments:
Tuju (Brazil)
Quay Restaurant
(Australia)
Geranium (Denmark)
2016 Recipient
Jean-Simon Rioux-Ranger
Graduate in Formation internationale en service et sommellerie de restaurant (2014) and in WSET® Level 3 Award in Wines and Spirits (2014)
Host establishments:
Université du vin Suze-la-
Rousse (France)
Maison Lameloise (France)
Court of Master Sommeliers – obtaining
“Advanced
Sommelier” accreditation (2018)
2016 Recipient
Hugo Sabourin-Richard
Graduate in Formation internationale en service et sommellerie de restaurant (2015)
Host establishments:
Restaurant Le Septime
(France)
Restaurant Le Pujol
(Mexico)
Restaurant Le Single
Thread Farm (USA)
2015 Recipient
Marc-Antoine Lacasse
Graduate in Cuisine professionnelle (2014) and in
Formation supérieure en cuisine (2015)
Host establishments:
Astrid y Gaston (Peru)
Manresa (USA)
MAAEMO (Norway)
2015 Recipient
Ann-Rika Martin
Graduate in Pâtisserie professionnelle (2014)
Host establishments:
The Restaurant at
Meadowood (USA)
Steirereck im Stadtpark
(Austria)
Sibu Chocolate (Costa
Rica)
2015 Recipient
François-Emmanuel Nicol
Graduate in Gestion appliquée de la restauration (2014)
Host establishments:
Quay Restaurant
(Australia)
Restaurant Arzak
(Spain)
Le Mirazur (France
2014 Recipient
Frédéric Comeau-Boisvert
Graduate in Cuisine professionnelle (2012) and in
Formation supérieure en cuisine (2013)
Host establishments:
The Restaurant at
Meadowood (USA)
Restaurant Le Quartier
Français (South Africa)
Amass (Denmark)
2014 Recipient
Audrey Laferrière
Graduate in Pâtisserie professionnelle (2014)
Host establishments:
The Restaurant at
Meadowood (USA)
Patrick Roger, artiste
chocolatier (France)
Huka Lodge (New Zealand)
2014 Recipient
Jessica Ouellet
Graduate in Sommellerie professionnelle (2012)
Host establishments:
L’Hostellerie La
Cheneaudière & Spa
(France)
Université du Vin Suze-la-
Rousse (France)
Huka Lodge (New Zealand)
2014 Recipient
Jessica Noël
Graduate in Cuisine professionnelle (2013) and in Formation supérieure en cuisine (2014)
Host establishments:
Steirereck im Stadtpark
(Austria)
Frantzén (Sweden)
Restaurant Anne-Sophie
Pic (France)
2013 Recipient
Jean-Rémi Perras
Graduate in Cuisine professionnelle (2010) and in Formation supérieure en cuisine (2011)
Host establishments:
The Restaurant at
Meadowood (USA)
Restaurant Le Quartier
Français (South Africa)
Restaurant La Vie
(Germany)
2013 Recipient
Magali Perreault
Graduate in Pâtisserie professionnelle (2012)
Host establishments:
Ramón Freixa (Spain)
Patrick Roger, artiste
chocolatier (France)
Althoff Schlosshotel
Lerbach (Germany)
2013 Recipient
Samuel Thibault
Graduate in Gestion appliquée de la restauration (2012) and in Découverte des vins (2013)
Host establishments:
The International Butler Academy (Netherlands)
Hôtel Neri (Spain)
Relais Bernard Loiseau (France)
2012 Recipient
Mylène Poisson
Graduate in Service professionnel en restauration (2008), in Sommellerie professionnelle (2009) and in Analyse sensorielle des vins du monde (2011)
Host establishments:
The Restaurant at
Meadowood (USA)
Université du Vin Suze-la-
Rousse (France)
Hôtel TerraVina (England)
2012 Recipient
Samuel Sauvé-Lamothe
Graduate in Cuisine d’établissement (2009), in Cuisine italienne (2010) and in Formation supérieure en cuisine (2011)
Host establishments:
Falsled Kro (Denmark)
Le Calandre (Italy)
Restaurant Le Quartier
Français (South Africa)
2011 Recipient
Justine De Valicourt
Graduate in Cuisine professionnelle (2009) and in Formation supérieure en cuisine (2010)
Host establishments:
Falsled Kro (Denmark)
Librije Netherlands)
Bras (France)
2011 Recipient
Sandra Brosseau
Graduate in Cuisine italienne (2009) and in Cuisine professionnelle (2010)
Host establishments:
The Inn at Little
Washington (USA)
Maison Troisgros (France)
Les Maisons de Bricourt
(France)
2010 Recipient
Hakim Chajar
Graduate in Formation supérieure en cuisine (2009)
Host establishments:
Maison Troisgros (France)
Can Fabes (Spain)
The Restaurant at
Meadowood (USA)
2009 Recipient
Elyse Lambert
Graduate in Techniques de gestion hôtelière (1998)
Participation in the
the Meilleur Sommelier du
Monde 2010 competition (Chile)
Become the next recipient of a Relais & Châteaux scholarship!
Are you an ITHQ graduate and among those who strive for excellence? Would you like to perfect your art in the best establishments in the world?
Submit your application now for the next selection of the prestigious Les Chefs Relais & Châteaux scholarship recipients.
