Ritz-Carlton Montréal

French chef Romain Valicon, originally from Lyon, embodies the excellence, discipline, and passion of French gastronomy on the international stage. Trained from a young age in pastry and at the Jehanne de France Hospitality School, he refined his craft in prestigious Lyon establishments before joining the Paul Bocuse Group. At just 24, he launched an outstanding international career as Executive Chef in the Dominican Republic, cooking for renowned personalities and earning major culinary distinctions, before continuing his journey aboard luxury cruise lines, in Michelin-starred properties in Spain, and in France. The youngest chef ever inducted into the Académie Culinaire de France in 2013, later named Maître Cuisinier de France and a member of the Toques Blanches Lyonnaises, he is now Executive Chef of The Ritz-Carlton, Montréal, where he offers a refined cuisine blending French techniques, seasonal Québec ingredients, and Caribbean influences, while remaining deeply engaged in community and philanthropic initiatives. 

Davy Tissot, an exceptional chef, embodies the excellence of French gastronomy. Awarded the title of Meilleur Ouvrier de France (MOF) in 2004 and winner of the prestigious Bocuse d’Or in 2021, he ranks among the greatest talents of his generation. Former head chef of Saisons, the fine-dining restaurant of the Lyfe Institute, he earned a Michelin star in 2019, marking a career built on rigor, creativity, and passion. Today, as a global ambassador for the Lyfe Institute and President of the International Executive Committee of the Bocuse d’Or, Davy Tissot is an emblematic figure of culinary excellence, a dedicated transmitter of knowledge, and a leader in culinary innovation, both in France and internationally.