Who are they? 4 chefs that brought a lot to the table this summer

3 minutes

Montreal centre-ville

Chefs-Centre-ville

Since the very beginning of the summer, Montrealers, happy to go back to their favorite restaurants, have taken advantage of the good weather to gather up with friends around a well garnished table. As a result, the spotlight of our conversations was mostly put on what restaurants to visit, what dishes to discover and what new concepts to try, in short on the end result. But behind every delicious restaurant, meal or concept, is a team and, more precisely, an artist who has put his talent to the forefront for the pleasure of our eyes and our taste buds. Who are they? Where can we find them?

Meet 4 chefs that definitely brought a lot to the table this summer in terms of food and happiness.

MARCUS

Jason Morris

Recognized as one of Canada’s most creative chefs in the Canada’s 100 BEST, Jason Morris joins the ranks of MARCUS Restaurant, located in the Four Seasons Hotel Montreal. His experiences at Milos, Pastel, Le Fantôme and several great tables in North America, Europe, Scandinavia and, more recently, Japan have allowed him to become a true artisan of the sea. MARCUS uses its new menu signed Jason Morris as an opportunity to reinvent the concept of a traditional brasserie and bring sustainable fish and seafood back to the forefront.

Jason Morris

JATOBA

Olivier Vigneault

Olivier Vigneault

Cartesian, passionate and unpretentious, Jatoba’s chef Olivier Vigneault is famous for his Japanese/Chinese inspired cuisine. Former co-owner of Yuzu restaurant in Quebec, executive chef at Marabout and Miso and chef at Kaizen and Park in Montreal, the young chef impresses with his precise and creative Japanese cuisine. He has also won two consecutive summers at L’Été des chefs, a culinary event organized by the Balnéa spa. And that’s not all, Olivier is currently teaming up with chef S’Arto Chartier-Otis for a new project that will soon see the light of day in Montreal: the NOMI restaurant.

ROSÉLYS

Edgar Trudeau-Ferrin

Proud new chef at Rosélys, the Fairmont The Queen Elizabeth’s restaurant, Edgar Trudeau-Ferrin has nearly twenty years of experience in the culinary field. A graduate of the ITHQ and former apprentice of chef Alain Ducasse at Plaza Athénée in France, he worked at Telirium in Barcelona, ​​at Pied de Cochon and Beaver Hall in Montreal, at Jardin des sens in Montpellier, as well as at Pramil and à Kei in Paris (three stars in the Michelin Guide). Friendly, creative and innovative, the new chef at Rosélys wishes to promote a healthy and responsible cuisine by doing business with local producers for a crisper, fresher cuisine, tinged with our 4 seasons. This is reflected in the menu of the brand-new Sunday brunch he has developed for Rosélys.

Edgar Trudeau-Ferrin

BAR GEORGE

Kevin Ramasawmy

Kevin Ramasawmy

A Mauritian chef who runs a British-inspired cuisine in Montreal: Kevin Ramasawmy is a talented cook with a professional background that is anything but ordinary. It was while watching his father working in the kitchen of a hotel-restaurant in Mauritius that he got hooked. At 19, he arrived in Montreal and found himself charmed by the city and its culinary offerings. He made his beginnings in the kitchen where he worked for chef Stelio Perombelo, then for chef Daniel Boulud in New York, before returning to Montreal. It was there that he collaborated with Grand Chef Anthony Walsh to develop a British-inspired menu at the sumptuous Bar George. What excites him most about his job: seeing his customers happy and working alongside a great team.

With the support of Ville-Marie borough