Jean-Philippe Cloutier’s passion for gastronomy and the art of culinary management took root during his studies at the École hôtelière de l’Outaouais and the Institut de tourisme et d’hôtellerie du Québec. These renowned institutions served as a springboard for a career marked by excellence and innovation.

Throughout his career, he as gained remarkable international experience in some of the world’s most prestigious restaurants, including Noma in Copenhagen (named the world's best restaurant several times), Eleven Madison Park in New York (named the world’s best restaurant in 2018), Atelier Crenn in San Francisco (run by the world’s best female chef in 2018), Fortaleza do Guincho in Portugal, as well as Restaurant Toqué! and Bouillon Bilk in Montreal, and Beckta Dining & Wine and Atelier in Ottawa.

His career was also propelled into the spotlight thanks to his victory in season 2 of the TV show Le Restaurant, broadcast on Zeste and TVA, confirming his status as an influential figure in Quebec’s gastronomy. In 2024, he was named a finalist for Chef de l’année by the Société des Chefs, Cuisiniers et Pâtissiers du Québec.

Beyond his culinary arts, Jean-Philippe stands out for creating exclusive culinary events and gastronomic pop-ups in collaboration with renowned chefs and partners. Now a private chef and culinary consultant, he supports the development of innovative concepts and the rebranding of restaurants, combining creativity, management efficiency, and expertise inspired by his experiences around the world. With an absolute commitment to excellence, Jean-Philippe Cloutier continues to delight the senses and redefine the standards of modern gastronomy.

Liam Carey's passion for the culinary arts manifested itself at an early age. As a child, he dreamed of becoming a pastry chef after discovering the joy of creating desserts alongside his babysitter. As a teenager, he got his start in the restaurant business at a golf course near his home.

His introduction to haute cuisine came at The Village House, an iconic establishment in Wakefield, where he began as a Pantry Chef under the supervision of chef Mike Houle and co-owner Sarah Swan. Encouraged by this duo, he undertook training at the St. Pius X Culinary Institute in Montreal.

After completing his studies, Liam Carey continued to hone his skills for several years in Montreal restaurants before returning to The Village House as the sous-chef. He then progressed to Head Chef alongside Mike Houle, before being appointed Chef in September 2024. In February 2025, he won the Jury’s Choice Award at the first edition of L'Outaouais en cuisine competition organized by Outaouais Tourism and the École hôtelière de l’Outaouais, a significant recognition of his talent and vision.

Known for his unifying leadership and passion for cooking, Liam Carey favours an approach rooted in the terroir, working closely with local farmers and producers. Under his leadership, The Village House remains one of the Outaouais region's finest restaurants.

A native of the Upper Laurentians, Marie-Ève Gingras grew up near Mont-Laurier before training at the École hôtelière des Hautes-Laurentides in Saint-Adèle. Although her career path did not initially lead her to cooking — her early interests were in law and criminology — she eventually took a sharp turn and discovered a deep passion for the culinary arts.

Her talent and determination quickly set her apart, particularly thanks to her participation in the 10^th season of the Radio-Canada television show Les chefs!, which confirmed her expertise and creativity. She then continued her career at the Moulin Wakefield Mill Hôtel & Spa, first as sous-chef, before being appointed Chef at La Muse and Heron Wine Bar, positions she has held for over three years.

At the helm of these two flagship establishments, Marie-Ève Gingras and her team offer creative and refined cuisine deeply rooted in the local terroir. Her culinary style, both bold and sensitive, showcases the products of local artisans and producers.

In February 2025, she won the People's Choice Award at the first edition of L'Outaouais en cuisine, a culinary competition organized by Outaouais Tourism and the École hôtelière de l’Outaouais, highlighting the public's support for her cuisine and vision.

With over 30 years of experience, Odette Chaput is the General Manager of Terroir et Saveurs du Québec and Co-Chair of the 2024-2029 Stratégie du tourisme gourmand au Québec. Driven by a desire to promote her sector, she draws on her solid expertise and plays a key role in strategic thinking around agrotourism and gourmet tourism in Quebec's regions.

In constant contact with organizations in the ecosystem, she actively contributes to the implementation of sustainable projects, while supporting businesses in improving their hospitality practices and visitor experience.

One of her greatest sources of pride is helping to position Quebec as a must-visit destination for high-quality gourmet experiences. She attributes this success to agricultural producers, artisan processors, and chefs who, thanks to their passion, offer customers from here and abroad unique local products and culinary experiences rich in discoveries and inspiring encounters.

Co-founder and Editor-in-chief of the Caribou magazine, Véronique Leduc has been promoting the richness and diversity of Quebec's culinary culture since 2014.

A freelance journalist for some 15 years, she specializes in tourism and agri-food, collaborating with several media outlets. Her tourism articles are regularly published in the “Plaisirs” section of the newspaper Le Devoir, and she also writes the food column for the Virage magazine.

Véronique Leduc is also the author of books about the agricultural world, such as La Famille agricole, published in 2021, which pays tribute to local producers.

Through her career and commitment, Véronique plays a key role in promoting local food cultures and recognizing the work of those who contribute to the growth and vitality of our agri-food and tourism landscape.