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 Karine Beauchamp, pastry chef Éric Champagne, sous-chef Marie-Claude Morin and Manuel Jaramillo as well as  David Caron, Patricia Marcotte, Alexandre Rocher, Steve Husereau and Virginie Tougas.

Karine Beauchamp, Executive Chef

Karine Beauchamp graduated from the ITHQ’s Professional Cuisine Program in 2014 and its Advanced Culinary Arts Program in 2015. She has gained enviable experience at renowned restaurants such as Laurie Raphaël and Landry & Filles in Quebec and the three-Michelin-starred Maison Lameloise in Chagny, France. A proud ambassador of local products, she has an astute vision of culinary arts and is passionate about sharing her knowledge.

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 maître d’hôtel Eric Chevrier and Hugo Boudreau along with servers Frank Pedicelli, Gabrielle Geraldo-Demers, Patrick Vézina, Ange-Ornella Kamanyana and Francis Arkinson.




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