Leucan Montérégie Chefs’ Challenge

After graduating from Université du Québec à Montréal (UQAM) in 1996 with a bachelor’s degree in finance, Mr. de Moscovaki began his career in the brokerage industry as an investment representative and investment advisor. In 2004, he accepted the position of National Representative for the Montreal Exchange in the retail brokerage division.

In 2006, he joined Scotia MacLeod’s Wealth Management division as Assistant Manager of the largest branch in the Quebec region, the Montreal branch. Since March 2014, Mr. de Moscovaki has been branch manager of the Brossard and Valleyfield branches at Desjardins Securities. Gilbert has been involved as an ambassador for the Leucan Chef Challenge in Montérégie since its very first edition in 2018.

Originally from Marseille, Agathe Salmeron moved to Quebec eight years ago. She quickly discovered a deep passion for local produce, the seasons and the richness of Quebec’s terroir.

As chef at Théophile bar à vin, she offers a lively, instinctive cuisine that evolves with the arrival of new arrivals and the inspiration of the moment. Between Mediterranean tradition and Quebec influences, her cuisine tells a story of harmonious contrasts: Quebec produce, southern sunshine, the warmth of fire, and an immense love of her craft.

For Agathe, each dish is a way of sharing what drives her deeply, and it’s with a great deal of heart that she takes part in this event, happy to put her talent at the service of a worthy cause.

Raphaël Podlasiewicz is Executive Chef of the five Nord restaurants and the Nord Laboratoire culinaire at Strøm spa nordique. A graduate of the Centre de formation professionnelle Jacques-Rousseau, Raphaël first discovered his passion for cooking while watching his mother and grandmothers prepare meals. Having held various positions in the kitchen over the course of his career, Raphaël has learned from many chefs and honed his skills. Today, at the head of a large brigade, he brings to life evolving gastronomic menus inspired by Nordic cuisine, where nature, terroir and savoir-faire meet.

After graduating from the ITHQ in 2012, Élisabeth got her first taste of the restaurant business at Le Local. For five years, under Olivier Belzile, she learned the rudiments of cooking and, above all, the pressure of service.

She then moved on to Le Coureur des Bois, where she worked alongside chef Jean-François Méthot. He instilled in her a respect and love for Quebec produce and its artisans. After working with Chef Méthot on a number of projects, she was offered the opportunity to join the Millésime team. Thanks to the confidence of the owner, Mr. Robin, and her colleagues, she has been able to blossom fully and offer an evolving, fresh and creative menu to the loyal clientele of this magnificent little restaurant.
It was with great enthusiasm that she and her team agreed to take part in the Leucan Chefs’ Challenge for a 3rd year!

Dominic Lefebvre, chef at Dorchester cuisine et complicités, offers creative fusion cuisine in a warm Old Saint-Jean setting. The restaurant is proudly involved in the Leucan Chef Challenge, a cause dear to owner Isabelle Gingras, who has been committed for many years. In 2018, she donated her hair to the Shaved Head Challenge, raising over $100,000 to support children with cancer. Participating in this event is a way for us to continue this commitment and offer our passion to make a difference.

Originally from Nice, Gavin Gourdon discovered cooking at an early age, starting out as a dishwasher. His passion soon took hold. He climbed the ladder, crossed the Atlantic to join his family in Quebec, and honed his craft in several renowned establishments in Montreal and on the South Shore. From sous-chef to executive chef, Gavin explored every culinary universe: bistros, gastronomy, catering, home services, management…
Today, as chef at the Buvette du Quartier in Brossard, he shares his love of local produce through home-cooked dishes to savor and share. Surrounded by a passionate sommelier and an owner renowned for his professionalism, Gavin contributes to making the Buvette a destination in full effervescence.
It is with great pleasure and heart that the team joins this event, for a cause that touches them deeply.

L’Atelier sucré by Marie-Ève Langlois is the culinary talent of chef Marie-Ève Langlois, combined with the gourmet flair of her sister Vanessa. These are fine, gourmet products, created and produced in Quebec with quality ingredients. Marie-Ève has been involved in the culinary world since she was old enough to work. She obtained her Diplôme d’études professionnelles en cuisine in 2012 from the Institut du Tourisme et de l’Hôtellerie du Québec, where she went on to specialize in the Advanced Cooking program. To hone her pastry skills, Marie-Ève had the immense good fortune to work alongside Patrice Demers for a year when he opened his Patrice Pâtissier boutique in 2014.

Pastry chef and owner of Praline&Cie, Rémy was born in France and trained in French patisserie from an early age. You could literally say “he fell into it as a child”. After a number of experiences in different establishments, he was ready to take the plunge and decided to set up his own business in Quebec. Founded in 2020, Praline&Cie is first and foremost a passion for this chef-owner. Unpretentious, his team offers pastries that combine taste, creativity and indulgence. All recipes feature fresh, local, quality products.

In 2019, Isabella and Nicolas open the Vieux Beloeil HQ, a café with a warm ambience, nestled in the heart of Vieux Beloeil. Their passion for quality coffee and good food is reflected in every cup, every plate.

In 2020, with creativity and curiosity, they transformed their backyard into Crèmerie du QG. With no previous training, these two self-taught artists immersed themselves in the world of frozen desserts: they read, tested, learned, and ended up creating unique sweets – paletas, gelato, sorbets, ice cream bars – that seduced gourmets of all ages.

In 2025, Nicolas left to train in Italy, the birthplace of gelato, and together they launched Lylou, their own brand of artisanal frozen desserts. Today, Lylou is a fixture in many Montérégie shops!

It’s only natural that they’ve agreed to support the cause by joining the Leucan Chefs’ Challenge barista competition, where they plan to unite their two passions: coffee and frozen desserts! Intrigued? Come and discover their creation!

Émilie has always had an entrepreneurial spirit. A yoga teacher and self-employed for almost ten years, she followed her own path, until the pandemic turned everything upside down. Out of this moment of uncertainty came a beautiful project with her partner: Théo Café, named after their 9-year-old son. During her pregnancy and her first months with baby, the cafés were havens of softness for her. It’s this atmosphere that she wanted to recreate: a welcoming, lively space turned towards others. For almost three years now, she has been happily juggling family, yoga, coffee and a thousand projects. Already involved with Leucan in a fundraising campaign, Émilie wholeheartedly agreed to get involved again, this time with Théo Café. For her, contributing to this cause means giving a little of what she receives every day: human warmth, comfort… and lots of love.