Le Tablée des Chefs relies upon a dynamic team to combat hunger and to carry out their activities for youth and people in need throughout Quebec.
Jean-François Archambault
General Director and Founder of The Chef Table
Executive Director, Ashoka Quebec
After his studies in hotel management at ITHQ, Jean-François quickly became a manager in the hotel sector. After having worked as a sale representative at Château Vaudreuil and Fairmont Tremblant, Jean-François was adirector of sales for numerous top hotels in the metropolitan area. It was in 2002, in front of the leaders in the culinary, food and hotel sector, that he presented his idea for food recuperation in hotels and with caterers. Soon after, his project took shape and became The Chef Table. With this organisation, Jean-François hopes to socially mobilize chefs and cooks because he believes in their incredible capacity to intervene and overcome the numerous challenges associated with the issue of hunger.
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Claude Beausoleil
Ambassador for the Culinary Workshops
Claude Beausoleil is one of the biggest restaurateurs that Quebec has known. After Citrus, Chez l'Épicier and Les Chèvres et le Chou, M. Beausoleil (as he is politely known in the milieu) gives his body and soul to the development of his new baby: the Culinary Workshops of The Chef Table. M. Beausoleil assists the chefs and supervises volunteers with culinary workshops in Longueuil, as well as Montréal. With the strength of his experience, he is an incredible aid in recruiting Quebec’s best chefs in order to present them to you. He still has plenty of energy to share, which he now invests in youth in difficulty, providing us with a culinary camp that is unique in Quebec. M. Beausoleil is a rare commodity with a heart of gold!
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Julie Cantoro
Head Teacher
Julie holds a university degree as a teacher, as well as training in professional cuisine and patisserie from ITHQ. She also worked in a bakery to obtain a diploma in baking. Julie has worked for The Chef Table since 2008 and the Taillevent Culinary Camp was her first project. She heads the training programs for Frère Toc’s Workshops and has developed programs, given workshops and is now responsible for training the chefs who lead the activities. Julie now concentrates on developing new programs, the evaluation/revision and improvement of existing programs, and training new chefs, who are constantly joining the group of chefs involved.
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Véronique Davignon
Administrative Director
Véronique was very touched by the mission of a The Chef Table, especially by the aspect of transmitting knowledge to disadvantaged youth. As a result, since 2009 she’s pursued her career in the role of Administrative Director for The Chef Table. She takes care of, amongst other things, accounting, human resources and supporting Jean-François in his works.
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Catherine Bagdian
Director of Business Development and Marketing
Catherine studied at Université de Montréal and HEC in advertising, promotional communication and marketing. For the past 12 years she has worked at benefit event coordination and held the title of event coordinator in the hotel industry. She has worked at The Chef Table since 2010, collaborating in the development of partnerships to ensure funding for the organization’s projects. She believes in the potential of the mission and has faith that it can become an important link in the food help chain.
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Marie-Neige Lavoie
Event Manager
Marie-Neige studied education and earned aBachelor in cultural coordination and research at UQÀM. She completed an internship at The Chef Table in May 2010, which led her to the job of Communications Coordinator and, more recently, as Project Manager.She plans and coordinates various fundraising and promotional activities for The Chef Table. She knows that the democratization of the fundamentals of cooking and nutrition positively contribute to the culinary arts one day occupying an important place at the heart of Quebec culture.
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Sylvie-Anne Guertin
Coordinator of Frère Toc’s Workshops
Sylvie-Anne has over 25 years of experience in various fields and has worked for The Chef Table since January 2011. She coordinates the creation of Frère Toc’s workshops in high schools and Centres jeunesse du Québec. She is the resourceperson for everyone closely or distantly associated with the Workshops. She works for one reason only, to help young people with their food independence. As a mother of two teenagers, she feels it’s important that young people are able to manage in the kitchen and develop a desire to nourish themselves properly.
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Nathalie Pomerleau
Coordinator of Sustainable Food Brokerage Service
Following studies in marketing and after working several years in the field, Nathalie changed direction! Three children later, being a stay at home mother, food took on its full importance and became a true passion. She had several meetings that led her to create video clips for the sites of stephanelecuyer.tv and recettes.qc.ca. Her need to help grew and it was at that moment, in the spring of 2011, that she discovered The Chef Table. She traded in her mother’s apron for that of La Tablée with only one social ambition in mind: to make a difference.
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Patrick Emedy
Associate Chef Trainer
Passionate about cooking from a young age, Patrick took his first classesat top French restaurants like le Relais and Château de Lan Kerelle, or the respected Hôtel Marinca in Corsica. More recently, he combined his taste for travel and culinary discovery with that of sharing by giving cooking lessons to Mexican students at Riviera Maya, as well as working as a consulting chef in many Brazilian regions, before arriving in Montreal. Six months after arriving on Quebec soil, he discovered The Chef Table and the opportunity to share his passion with disadvantaged youth and the general public. Patrick develops the culinary training program across Frère Toc’s Workshops and the various programs offered by the organization.
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Léonie Gamache
Communications and Program Coordinator
Léonie studied public relations at UQAM and has worked for The Chef Table since January 2012. She is responsible for media relations, the website, social media and much more! She is very passionate about being in contact with the hotel and restaurant milieu. She is very motivated by the mission of The Chef Table and, in her role as junior publicist, enjoys sharing the organization’s good deeds and successes.
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