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.

Originally from France, Nicolas travelled the world to cultivate his passion for cooking. It is his sense of adventure that convinced him to join the Fairmont Tremblant team as Executive Sous-Chef in 2017, as the hotel was in the process of renovating and reinventing its culinary offer. When Choux Gras Brasserie Culinaire was launched in December 2017, Nicolas was a great support to then Restaurant Chef Yves-Benoît St-Cyr.

Since 2015 Nicolas was the Restaurant Chef at the renowned Mirèio, an elegant brasserie serving a Provencal inspired cuisine located at the Raffles Hotel in Makati, Philippines.

Before joining Accor, Nicolas of course collected precious years of experience in France, but also was Sous-Chef from 2011 to 2014 at the very authentic restaurant of prestigious La Mamounia, a palace hotel located in Marrakech, Morocco.

While his roots were in France, Nicolas sees himself more as a citizen of the world and his rich background made taking care of our planet a daily priority. Wherever his career brought him, Nicolas always sought after local suppliers and colleagues that shared the same values. While Nicolas and his wonderful wife Darine made great friends through the course of their trek in Europ, in Africa and in Asia, we feel lucky that it is in Tremblant that they have found a true welcoming home.

With Nicolas at the head of the experienced Choux Gras kitchen brigade, no doubt that our loyal guests will continue to enjoy unique authentic culinary experiences, until the new Restaurant Chef joins our team.

Originally from the northern suburbs of Montreal, Frederick Lozeau-Laplante is ambitious and daring, and always keeps moving forward. From a young age, he has never hesitated to step out of his comfort zone to acquire enriching and diverse experiences.

He began working in the restaurant industry at age 15. With an entry-level job in the kitchen, he quickly moved up the ladder to the frontlines.

With a Master's Degree in Diplomacy and International Law from the Université de Montréal, and as a mentor respected by his peers and outstanding communicator, Frederick keeps returning to his first passion, the restaurant industry.

At 28, after becoming an organizational management specialist and a true master in customer experience, Frederick became manager of the new Zibo franchise in Montreal's trendy Griffintown neighbourhood and rose to the challenge with much success!

Leading the Fairmont Tremblant food and beverage team since January 2017, Frederick’s expertise is an undeniable asset for the rebranding process of its four restaurants.   Even before its official opening, Frederick knows that Choux Gras Brasserie Culinaire will become the culinary experience par excellence in Tremblant.

With a passion for life, Frederick loves to travel which helps him find inspiration and open his mind to new possibilities, an essential asset in the industry. It has also given him the opportunity to refine his palate for wine and exotic foods. Tremblant has become his sanctuary where he can feel at home without having to completely leave the bustling urban life behind, still close by.

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.