Type of cuisine: Nuanced cuisine, local ingredients.
Chef: Jean Soulard’s parents and grandparents worked in the culinary field. One of his grandmothers ran an inn, the other, the village bakery. He spent his childhood at the heart of these two family businesses.
Soulard attended the Saumur hotel school, where he spent three years learning the basics of cooking. Upon graduation, he was named Best Apprentice Chef in France. His professional career took him around the world, working in starred restaurants such as the Auberge du Père Bise, in Talloires, the Prunier, in London, and in Switzerland and Corsica. He also spent many years in the United States working at the Hilton International. He has even shared his culinary talents in Asia (Tokyo, Hong Kong, Manila), and Guam.
In 1979, he came to Québec. He was with Hilton Québec and the Centre des Congrès until 1993, and then the Château Frontenac, where he orchestrated fine dining experiences for 20 years.
An ambassador of Québec and Canadian cuisine, Jean Soulard travels the world for festivals and promotional tours, visiting Tokyo, Munich, Osaka, Bangkok, São Paulo, Paris, London, New York and Mauritius, promoting what he truly believes in: cuisine with a human-centred approach.