Chef Ménard is an incredibly talented self-taught chef who has been working at Hovey for 27 years. A generous teacher, he has trained many young cooks of talent who grew to become great chefs in our own kitchens and now excel at other top establishments in Québec and overseas. He often hosts cooking shows on TV, such as the series Goutez l'Estrie, but above all he ensures the food at Hovey always meets our guests' high expectations. He believes that the restaurant being designated Best Restaurant in Québec for 2004 is a welcome reward for years of devotion to local producers and attention to detail. To send and e-mail to chef Ménard, click here.

Chef Ménard won the gold at the Gold Medal Plates cooking competition, held in Montréal in 2007. Beating other highly-rated chefs like Laurent Godbout of Chez l’Épicier and Daren Bergeron of Decca 77, he wowed judges Julian Armstrong of Montréal’s The Gazette and Robert Beauchemin, food critic at La Presse with his huckleberry candy with liquid apple filling and foie gras foam.

Gold Medal Plates is a culinary competition being staged in seven major Canadian cities. The top chefs from each city, selected by a national and regional panel of judges, have been competing in each city for the honour of being the Gold Medal Plates champion for 2007. Chef Roland Ménard, along with the winners at the other cities will go on to compete at the Gold Medal Plates Finale - The Canadian Culinary Championship – which will take place in February 2008. The winner will then be crowned the top chef in Canada.

Befitting his young age and big ambitions, chef Wolf is a tireless researcher of recipes and is always up to the latest techniques, trends and ingredients. In 2004 he spent time in three of New York's top kitchens - Alain Ducasse, Daniel and Aureole - taking in fresh ideas and polishing his skills. He often travels to the U.S. and Europe to eat at and be inspired by great tables such as Martin Berasategui (San Sebastián), Le Bernardin (New York) and The French Laundry (Napa Valley). Chef Ménard's right-hand man has brought a new lightness to sauces (he favours highly aromatic broths and surprising splashes of colour to plate presentations).