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 America - Executive Chef R&D 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
Fleury Michon America - Project 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 America - Project 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 America - Project Chef since 2019
Philippe is a graduate of LaSalle College, where he studied Hotel & Restaurant management. After spending several years honing his skills in both Brisbane (Australia) and London (England), he finally settled in Montreal. Philippe loves to work with local ingredients to create healthy and well-balanced dishes.
Fleury Michon America - Chef since 2019
Isabelle, a graduate of Montreal Tourism and Hotel Institute, is passionate about pastry, bakery and chocolate making. Isabelle focusses on healthy eating habits. She cooks and prepares food in a way that preserves its wholesomeness and flavours.