Myriam worked in renowned establishments such as Serge Bruyère and Toqué, where she served as head chef. Her time in these kitchens allowed her to develop a deep knowledge of local products. For the past nine years, she has been the chef owner of Rose Ross, where she fully expresses her creativity and her love of cooking. Her ability to elevate local ingredients makes her a model of passion, discipline and creativity, and her inspiring career reflects her dedication.
He and his partner own a ranch where they raise forest-pastured pigs, free-range poultry and maintain beehives that pollinate their blueberry fields. They also operate a cutting facility, a food processing workshop and a catering service. Trained as both a cook and a butcher, he teaches culinary arts at CFP Jonquière while completing a bachelor’s degree in vocational education. His extensive restaurant background includes working at Pied de Cochon, Toqué, Réservoir Microbrewery and La Salle à Manger, as well as running a food truck, a catering company and a bakery on St-Viateur Street. He has also been involved in wine importing, contributed to major culinary events in Quebec and abroad, appeared in numerous television programs and collaborated on culinary books. He also completed a charcuterie internship in Villié-Morgon.