The Fairmont Tremblant Hotel’s management team is pleased to announce the appointment of Mr. Jonathan Legris to the position of Executive Chef as of April 30, 2019.

Curious, innovative and a stickler for perfection, Jonathan Legris, a Montreal native, has over 25 years of experience in popular restaurants, including Petit Extra, L'Express and Laloux. It is because of chefs such as Joël Chapoulie and André Besson that Jonathan developed a taste for culinary adventures and a love of gastronomy. While on a trip to Vancouver, Jonathan met Chef Robert Clark and this encounter allowed him to discover a world of freshness and creativity.

Most recently, he worked alongside Simon Renaud at the Hyatt in Montreal before taking the reins of the Marriott Montreal Airport kitchens. He was also Executive Chef of the prestigious Laval-sur-le-Lac Golf Club, before joining the Fairmont Tremblant team.

With the support of his brigade, composed of some 40 colleagues, Chef Legris will oversee the daily operations of all culinary units, namely Choux Gras Brasserie Culinaire, Axe Lounge Bar, Le Comptoir Cuisine du Marché, Ricochet Café & Terrace, banquets and outside catering, in-room dining as well as the outdoor summer BBQ.

A lover of locally-sourced products and a fervent defender of sustainable fisheries, it’s with passion and a pinch of artistry that he creates menus and welcomes guests to his table. He is enthusiastic about discovering Laurentian producers and artisans and working with them to promote the region’s culinary diversity.

"We are very proud to welcome Jonathan to further enhance our new culinary offers, which are going through a wave of renewal and popularity among locals and visitors" said Patrick Lamy, General Manager at Fairmont Tremblant. "His rich experience and creativity are undeniable assets for our team."

A sport enthusiast, Chef Legris is an avid skier and cycler. He will certainly be in his element in Tremblant with its many recreational activities and sporting events.

Etienne Lachaîne started at Fairmont Tremblant only one year after the opening of the hotel back in 1997 and was at the time a versatile food service agent. Holding a degree in Tourism from the Merici College in Quebec City, Etienne also graduated in sommellerie in 2011 from the Laurentian Hotel School. Rigorous, smiling and hard working, he was named Employee of the Month in 2012, 2013 and 2014, and in 2015 he won the coveted Fairmont Tremblant Employee of the Year award.  Over the course of the years, to maintain his reputation Etienne continued to expand his wine knowledge through multiple trainings with recognized industry professionals from here and abroad.   

Head mixologist for now three years within our team, Jessen is no doubt a big brother watching over his peers. His discipline helps the team continually exceed the highest standards of the industry.

His bar technique expertise combined with his broad knowledge of spirits make him a pillar and role model in mixology. 

His grandparents taught him about customer service and passed on a sense of sharing and fairness. “Within a team, everyone has a place and each one plays a distinctive role.”

Jessen is constantly striving for perfection, both in terms of innovation, creativity, and the service he offers.

His motto: provide each guest with a comprehensive multisensory experience using fresh and top-quality products. 

Make sure you try one of his cocktails when you’re in Tremblant!

What can we say about Cassandra!

She is definitely the semi-Italian cousin everyone would like to have in their family. Her fraternal spirit and respect for others make her a remarkable employee. Oh, those Italians! She is the candidate that any employer would want on their team.

Just after graduating from École hôtelière de Laval (hotel school), her ambition and confidence paid off when she came knocking on Fairmont Tremblant’s door for a full time job at only 20 years of age. 

Four years later, she became bar pioneer after experiencing the before-and-after restaurant renovations in 2017. Not only does she welcome change and innovation, but surpassing herself and being creative are an integral part of her personality.

Finally, her customer service is outstanding, as is her attention to details. And her cocktails? They are always perfectly generously made and rich in flavours.

Come meet her from Tuesday to Saturday, 4 to 11 p.m. You will be charmed.

Mathieu began his studies in forestry, but his student bartending jobs made him realize that he preferred that environment.

He joined the restaurant team almost three years ago and Mathieu still stands out with his highly discreet demeanor. Given his pragmatic personality and Spartan-like calm, Mathieu was designated as having a silent leadership role by his peers. 

His strength of character, which is essential in a team of mixologists, helps maintain harmony at work. But make no mistake, when the beast within him is awakened, Mathieu is extremely effective, especially during busy periods.

Mathieu, thank you for being with us! We hope to work alongside you for many years to come!