Alan Boulio, 32, is a chef trained with a CAP and a professional baccalaureate in culinary arts in France. With four years of hospitality training and experience at Michelin Opéra, Le Lumière in Paris, and SOHO House in England, he then spent eight years in Barcelona. There, he mastered various culinary styles and now offers creative, technical, and international cuisine.
With over 17 years of experience in the Quebec restaurant scene, she stands out for her creativity and rigor. A graduate in culinary arts and pastry from ITHQ, she has participated in several culinary competitions. She is a recipient of the Lieutenant Governor of Quebec’s Medal and the FQTRH Grand Prix of Excellence, has appeared twice on the TV show Les Chefs!, and has worked alongside Marie-Fleur St-Pierre at Tapeo and Meson.
État-Major will welcome Indigenous chef Maxime Lizotte, from restaurant Maqahamok, for a unique collaborative culinary evening. This meeting between First Nations culinary heritage and contemporary cuisine will offer a gastronomic experience deeply rooted in the land, balancing identity and modernity.
Alan Boulio, 32, is a chef trained with a CAP and a professional baccalaureate in culinary arts in France. With four years of hospitality training and experience at Michelin Opéra, Le Lumière in Paris, and SOHO House in England, he then spent eight years in Barcelona. There, he mastered various culinary styles and now offers creative, technical, and international cuisine.
A graduate of the École hôtelière de la Capitale with experience in both fine dining and bistronomy, I honed my craft in Quebec’s top kitchens, including Le Bonne Entente, Le Saint-Amour, and Légende – La Tanière. My Wolastoqiyik Wahsipekuk heritage inspires a local and sustainable cuisine, driven by wild foraging and fermentation. My journey has led me to represent Quebec gastronomy in Europe and to pursue new projects since 2022.
Alan Boulio, 32, is a chef trained with a CAP and a professional baccalaureate in culinary arts in France. With four years of hospitality training and experience at Michelin Opéra, Le Lumière in Paris, and SOHO House in England, he then spent eight years in Barcelona. There, he mastered various culinary styles and now offers creative, technical, and international cuisine.
Ashley, born in Cornwall and raised in Montreal, has always been passionate about Italian culture and cuisine. After studying political science in Halifax, she discovered her culinary calling in a French bistro. A graduate of the Cucina Italiana program at ITHQ, she honed her skills in a Michelin-starred restaurant in Italy and in Montreal before co-founding Inferno in 2013 and Fabrizia in 2017. She has also worked at Meadowood Napa Valley and appeared on Les Chefs!.