Leucan Outaouais Chefs’ Challenge

A native of Val-d’Or, Frédéric Archambault got his start in the kitchen at Château Montebello, working with chefs Luc Montagne and Marcel Mundel. He subsequently worked in several Outaouais establishments, including the famous Le Baccara restaurant at the Casino du Lac-Leamy with chef Serge Rourre, where he spent four years. He then joined the kitchens of the Hilton Hotel at Lac-Leamy as chef of the Arôme restaurant. Today, he is Head Chef at the Hilton Lac-Leamy and the Mont-Tremblant Casino.

A 2006 graduate of the École hôtelière de l’Outaouais, Jean-François Osborne has over twenty-two years’ experience in renowned culinary establishments, from restaurants to hotels in popular tourist cities such as Montebello and Vancouver. He has forged his vision of modern cuisine alongside prestigious chefs, a journey marked by stimulating challenges and enriching encounters. His culinary approach skilfully blends tradition and innovation. Jean-François draws inspiration from the classics, then boldly reinvents them, creating modern dishes while honoring the roots of gastronomy. His discipline, rigor, creativity and attention to detail are the pillars of his art, enabling him to maintain a constant level of excellence. For the past several years, he has worked as Director of Catering at Chartwell Cité-Jardin, where he shares his passion and love of cooking through carefully crafted dishes. Known as Chef Jean-Francois, he spreads his passion by offering guests a unique culinary experience, where each bite becomes a true discovery for residents, their families, friends and all staff.

Originally from a small country village, I grew up in close contact with nature. Spending my summers with my grandparents on the farm, I learned to appreciate local produce. This experience unknowingly shaped me, preparing me to become a chef. A graduate of the École hôtelière de l’Outaouais, I took my first steps at Château Montebello in 2014, where I discovered my passion for the hotel business and working in a brigade. Influenced by chefs like Chef Tessier and experiences in renowned restaurants, I consider my cooking to be simple yet refined. Currently, I put all my passion and energy into Le Nymark, where we offer seasonal menus in a spirit of togetherness. My goals include taking Le Nymark to the next level. For those who want to get into this profession, my advice is to see cooking as a way of life. It’s an intense and rewarding job, where you build a real family. Finally, I strive to have an impact on my community by using local produce and supporting our producers.

Discover the culinary duo at Nordik Spa-Nature: David Arseneau, Executive Chef and Arlen Meyers Tremblay, Sous-Chef Exécutif

Executive Chef David Arseneau, who is also the Restaurant Director, and Executive Sous-Chef Arlen Meyers Tremblay form an exceptional duo at the helm of Nordik Spa-Nature’s culinary offering. Together, they transform every meal into a memorable experience, blending creativity, local flavors and unique culinary expertise to complete the spa cycle perfectly for the relaxation stage.

Originally from the Ottawa region, David Arseneau draws his inspiration from the richness of his surroundings. His priority is to showcase local produce and seasonal Canadian ingredients through skilfully crafted dishes, while cultivating a healthy and positive working environment for his team. Thanks to her hands-on approach, each dish created in her kitchen tells a story and invites guests to discover new flavors.

For his part, Arlen Meyers Tremblay brings years of experience and in-depth knowledge of Nordik Spa-Nature, where he has been working since 2016. His expertise and commitment to sublimating every detail contribute to the quality and uniqueness of the culinary creations on offer.

Together, David and Arlen embody the passion and savoir-faire that make the Nordik Spa-Nature table a must. At this event benefiting Leucan, let yourself be transported by their gastronomic vision and dedication to offering authentic, comforting flavors, in harmony with the surrounding nature.

Born in the village of Lefaivre in Ontario, Simon completed his studies in culinary management at the Cité Collégiale in 2014. He sharpened his first professional knives alongside chef Gyno Lefrançois, owner of the restaurant Gy resto on rue St-Jacques located in Vieux-Hull and quickly climbed the ranks from intern, cook to sous chef until its closure at the very beginning of 2016. Still in the same establishment, Simon became sous chef at the Rustiek restaurant alongside the chef-owner, Christopher Mulder and will take over as head chef in 2020. Meticulous of detail and a job well done, he will bring a breath of fresh air to the restaurant industry in Vieux-Hull by applying a sophisticated, meticulous, inventive, beautiful and tasty culinary technique.

Today, in an inspiring setting and a garden within reach, Simon Beaudry is the happy chef of the renowned restaurant located in the suburbs of Chelsea, the Les Fougères restaurant. From handling fresh, local produce to creating carefully crafted dishes inspired by nature, Simon has a natural talent for the simple but complicated process of making food.

Working at Bistro Montebello since 2016, Nicholas Bouchard started out as a cook at Café du Bistrot in St-André Avelin. It was then that Patrick Leblanc, owner of Café du Bistrot, recognized his talent. When he acquired Bistro Montebello, Patrick offered Nicholas the position of chef. It was a new challenge for Nicholas, one that he successfully met, since today he is chef and co-owner of Bistro Montebello.Having spent more than 30 years of her life working in a high school kitchen, Diane Forget has developed an exceptional work ethic and remarkable rigor. She joined the Bistro Montebello team in 2020 and, thanks to her self-taught skills, has completely transformed the pastry department. Thanks to her expertise, Bistro Montebello can offer its customers a variety of tasty, high-quality desserts.

Karine Vachon and Alexandre Labelle are the proud owners of the two Chocolats Favoris franchises in the Outaouais region, located in Gatineau and Aylmer, since May 2024. Chocolats Favoris is much more than a chocolate shop: it’s a tradition that’s been going strong since 1979! A must-visit destination for chocolate aficionados, the brand stands out for its superior quality products, made from sustainable cocoa, as well as its famous REAL chocolate ice cream, available year-round. Although already well-established in the region, Karine and Alexandre are determined to add a unique local touch by becoming actively involved in the community. Sensitive to causes affecting young people and families, they chose to get fully involved and take up the LEUCAN Chefs’ Challenge, an initiative particularly close to their hearts. As parents of a young child, this cause resonates deeply with them.