Fleury Michon's culinary experts make it a priority to stay connected to market trends. Our Chefs master local and international cuisines, including French, Italian, Chinese, Japanese, Korean, Thai and continental.
Every year, we develop hundreds of recipes that celebrate the flavors of the world.
Make every meal a culinary voyage!
Fleury Michon Chef since 1989
Alain, a France West Coast native, first worked for famous restaurants in Paris including a Michelin-starred establishment. He now collaborates with the well-known Chef Joël Robuchon to develop Fleury Michon signature dishes.
Fleury Michon Chef since 1997
Fabrice was influenced by his parents, both French foodies, from a very young age. Driven by his passion for food, he opened his own restaurant in 1990. He later
became a key asset to our organisation bringing years of experience in traditional
Fleury Michon Chef since 2005
Norbert is well-versed in many different cuisines: Swiss, English, Asian, French, Canadian, Kosher and Halal. Over the years, he has collaborated with many high-profile Chefs such as Gérard Boyer, Joël Robuchon, Daniel Boulud and Daniel Vézina.
Fleury Michon Chef since 2008
Benoît knows everything there is to know about French cuisine. After his hospitality training, he travelled across Europe and North America in pursuit of new culinary experiences. Back in France, he works in R&D at Fleury Michon.
Fleury Michon Chef since 2014
Born of an Italian father and a Canadian mother, Julie worked in bistros and bakeries before joining Fleury Michon to develop ready-to-eat meals for the Canadian market. Recognized as a specialist of western cuisine, she has a strong interest for exotic meals.
Fleury Michon Chef since 2016
After training at the Paris Hotel school, Philippe worked for various resorts all around the world. After living in Mexico, Brazil and Europe, he settled in Canada 17 years ago. Philippe is known for his creativity and for being a great team player.
Fleury Michon Chef since 2017
Emmanuel started his career as a Chef in the family restaurant. He has years of experience working in Quebec and New York City, which makes him an expert
in North American cuisine. Curious by nature, he develops dishes inspired by