Kitchen Collectif consists of two experts
with a passion for the restaurant and agri-food trade.
Visionary Creative Chef
Known for his expert cooking and his leadership, Marc-André Jetté has worked in kitchens since age 12. He skilfully created and directed the restaurant Les 400 Coups, rated Canada’s fourth best new restaurant in 2011. He has been executive chef at the Laloux and Newtown restaurants. His passion has led him to work alongside top chefs in Quebec and abroad, notably in France, Spain, Portugal and Italy. He holds a diploma in innovative cuisine from the Institut de tourisme et d’hôtellerie du Québec.
Simon Drolet Laflamme
Recognized for his instinct and drive, Simon Drolet Laflamme has multifaceted restaurant and agri-food experience. He gained incomparable experience in Europe through internships with Massimiliano Alajmo, the Pourcel brothers and L’Astrance. The holder of a diploma from the Institut de tourisme et d’hôtellerie du Québec, an MBA in agribusiness management and a bachelor’s degree in food science and technology, he has worked as a food service manager, executive chef and project manager.