Joël Robuchon is the most decorated Michelin star Chef in the world. In 1976,
he was named “Meilleur Ouvrier de France,” in 1987, “Chef de l’année” and, in 1990, “Cuisinier du siècle.” He developed a new restaurant concept, “Atelier de Joël Robuchon”, to make his cuisine available to guests. His cuisine features high quality food served in a convivial atmosphere. Today, there are more than 12 Ateliers de Joël Robuchon around the world.
Daniel Vézina is the owner of the renowned Laurie Raphaël restaurants in Quebec and Montreal as well as the La Serre counter. He is inspired by local flavors that he has been promoting for the past 35 years! His cuisine, both sophisticated and generous, sets aside the unnecessary. Well-regarded by and involved with the community,
Chef Vezina’s know-how is unparalleled. He is proud to collaborate with Air Transat and Fleury Michon Airline Catering to improve passengers’ culinary experience.
Daniel Boulud, a native of France, is considered one of America’s leading culinary authorities. Since arriving in New York City in 1982, he has transformed his cuisine, expending his horizons all over the United States as well as Canada, England and Singapore. In 2011, he received the Culinary Institute of America’s “Chef of the Year Award.” Today, Daniel Boulud owns and operates 13 restaurants around the world, along with three fine grocery stores.
From Kyoto, Chef Junichi trained in Japanese cuisine at Manyoken Brigade, where meals and banquets are served to royal families in Japan. Interested in new culinary trends, he moved to Montreal. Shortly after, he opened his own restaurant, Juni, which celebrates Japanese culinary art.
Chef Junichi works with our team to create recipes worthy of
the best of Japanese cuisine.
Chef Henry started his career at the 5-star Ritz Hotel in Taipei under esteemed culinary masters from Hong Kong and Europe. He later arrived in North America to perfect his craft, where he led kitchens in California before returning to Vancouver to open
his own Bistro, Henry’s Kitchen, which received rave reviews from Chinese and
Chef Henry collaborates with us to develop authentic Chinese meals.
Executive Chef Felix Yu has 43 years of Culinary experience. A Hong Kong native,
he first learned his trade at the renowned Spring Deer Restaurant before moving to London in 1980 to work in the acclaimed Zen Central in Mayfair England. In 2008,
Felix opened his first restaurant called Felix Yu The Restaurant in Northampton
and is now running the Pearl Liang located in London.
Felix is a true expert in modern Chinese Cuisine and is proud to mentor
up-and-coming new Chefs.