Jeremy Passat – Executive Chef
Jeremy Passat
What I certainly inherited from my parents is taste. Taste for the good things in life, but also the taste of fine ingredients and the pleasure to share the experience.

From a family working in the French fine dining industry, I remember spending days and nights in the kitchen of our restaurant, sometimes, even hiding to spy on the chefs working and preparing the menu for our guests.

Early in my young time, I already knew that life would bring me in that universe and my passion to learn this subtle art encouraged me to become a professional.
From one station to the other, and accumulating degrees and experience, my skills grow everyday.From South of France, through London, USA, Asia and Caribbean, the various cultures and spices influence my creations.

Mathieu Dechezelle – Pastry Chef and Guest manager
The passion for pastry started when I was a teenager, when decisions starts to build your future.

After gaining experience in a pastry shop in Touraine (France), I continued my training with a chocolate maker and then in a small restaurant where kitchen management was properly taught.
My love for fine dining and fine dishes (especially those of my mother) stimulated my will to learn more and more on the subject.

Just landed from the French Antilles, I was ready to start a new life in Montreal, willing to share my experience and the french culinary heritage.


Mathieu Dechezelle