Team

Sandy Roberge,  Sales and Meetings and Events Service Manager

Gestion des services alimentaires et de restauration (2006) and sommellerie (2007) graduate

Always attentive to the needs of her customers, she will definitely be your greatest ally in the organization of your event.

Maciek Raczka, maître d’hôtel

Gestion de la restauration graduate (2006)

Your guests will be in good hands with Maciek who, before returning to his alma mater, worked for more than 10 years as a maître d’hôtel both at the Hôtel St-James and Ritz-Carlton. 

Passionate about hospitality and customer experience, he will ensure quality service throughout your event.

Karine Beauchamp, Head Chef

Cuisine professionnelle (2014) and Formation supérieure en cuisine (2015) graduate

From lunch boxes to cocktail buffet, Karine makes it a point of honour to help your guests discover Québec’s finest products. With providing a sustainable and delicious experience foremost at heart, she puts all of her creativity and expertise at work to design each of her menus. 

Steve Husereau, sous-chef
Steve has put the entirety of his talent to work all across Québec, which has allowed him to fill his address book with each region’s best producers and artisans. His mission: to showcase the variety and quality of our local products in every event to which he contributes.