Executive Chef Jean-Michel Breton

A passion for food and a long-standing family tradition influenced Executive Chef Jean-Michel Breton to pursue a career as a professional Chef. Interested in all aspects of the culinary art, Breton has seen his cuisine develop throughout the years, travelling around the world learning about different cultures and their cuisine.

In the past, Chef Breton has created menus for many dignitaries and Heads of State and has collaborated with many great Chefs from around the world such as Emile Jung, Jean-Claude Bourillo and Dominique Toulousy. Chef Breton carries a long and rich experience in the position of Executive Chef.

Since August 1994 he has occupied the position of Executive Chef for the well-known Sheraton Centre Montreal where he directed a team of 45 cooks. He previously occupied the position of Executive Chef for the Hotel des Gouverneurs of Montreal as well as Executive Sous-Chef for the Ritz-Carlton of Montreal and Le Chateau Frontenac in Quebec City.

Chef Breton has chosen the profession of cooking for passion but also for tradition. He was raised by a family of restaurateurs in Lyon and received his cooking diploma form Paul Bocuse. He then exercised his profession in a few restaurants and hotels of Lyon. His appreciation of grand hotels brought him to Canada where he has worked for many internationally reknown hotels.

Chef Breton was appointed at Fairmont Le Manoir Richelieu in June 2000.