Originally from Trois-Rivières, Québec, Yves-Benoit discovers his culinary passion at the early age of 15, while working for big restaurant chains. Although he explores other professions, he pursues his culinary studies. After graduating in 2010, he joins the kitchen brigade at the prestigious Fairmont Queen Elizabeth Hotel in Montreal.
"I tried traditional careers like being a welder and elevator mechanic, but returned to my true calling; working in the kitchen". Under the supervision of Chef Alain Picard, Yves-Benoit quickly distinguishes himself and climbs up the ladder to become the youngest sous-chef known to the Fairmont Queen Elizabeth.
In the summer of 2016, the Queen Elizabeth closes its doors to undergo major renovations. Concerned with not wanting to let the talented Yves-Benoit go, the hotel team strongly recommends that Fairmont Tremblant temporarily have him support their culinary team who is working on an important repositioning of its restaurants. A few months after his arrival, Yves-Benoit realizes that he won’t be leaving anytime soon since he’s fallen in love with the beautiful landscapes and vitality of the region. He decides to settle down and invest himself fully in the wonderful project Fairmont Tremblant has undertaken with its restaurants.
Yves-Benoit is therefore promoted to Chef of the Choux Gras restaurant and brings a unique and personal touch to the menu and to the presentation of his dishes, while respecting the basis of this classic, yet delicious cuisine. "I want our new restaurant to offer an experience that stands out from all the other restaurants in Mont-Tremblant, have every meal become an experience of sharing and pure pleasure."
By focusing particularly on convivial and unifying gastronomy, Yves-Benoit likes to experiment on the harmony of textures, colours and flavours in order to showcase our local products.
In his spare time, Yves-Benoit likes to travel and experience exotic cuisine with his spouse. He also loves to road and mountain bike in the beautiful region he now calls home.