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«A team is great when everyone brings his little touch of genius. »

- Frédéric Cyr, chef

Frédéric Cyr

Chef

Verve. Creativity.

After an accomplished international career, Frédéric Cyr proudly returns to Quebec in 2016 to take the helm of the Fairmont Le Château Frontenac’s kitchens.
He became a culinary director, succeeding a line of great chefs. At the Chateau, he is at the head of the hundred members of the brigade who brilliantly meet the colossal challenge of serving more than 375,000 meals each year.

Sylvie Gravel

Manager, Local events & outside catering

Dynamism. Vision.

Sylvie Gravel is particularly good at understanding and identifying business needs, thanks to her expertise in sales and business development. Her dynamism and her smile are not only contagious, they make any project pleasant and reassuring. You also benefit from her vast experience in catering and her overall vision of the management of gastronomic events.

chateaufrontenactraiteur@fairmont.com

Josee Talbot

Banquet Maître D

Attentiveness. Leadership.

Josée Talbot has more than 25 years of experience at Fairmont Le Château Frontenac. She is the memory of the catering service, having contributed to almost all the catering events held by Château Frontenac since 1993. Her recognized expertise in event management, her leadership and her great attentiveness make her a formidable ally that guarantees the success of your event.

Maxime Albert

Sous-chef

Discipline. Skill.

A graduate of the Apprentice Training Center in Saint-Michel-Mont-Mercure, France, Maxime Albert has over 20 years of experience in the restaurant industry. His impressive career takes him to Quebec, where he has been working for several years as a chef. In 2015, he joined the Fairmont Le Château Frontenac’s team as sous-chef. He is responsible for large scale gastronomic events.

Joël Lahon

Pastry Chef

Curiosity. Rigor.

A native of the Aquitaine region of France, Joël Lahon holds his first restaurant position in a major establishment holding a Michelin star. His taste for travel and his curiosity lead him to participate in the opening of establishments in major cities of the United States, the Bahamas, Japan and Australia. He has developed an exemplary rigor by cooking for international super stars and a high-end demanding clientele.

François Bouffard

Food & Beverage Director

Audace. Generosity.

François Bouffard has nearly 10 years of experience at Fairmont’s and 20 years in the restaurant business, including several internationally. His experience-rich career has allowed him to develop a great skill for the successful management and motivation of his team. His passion for culinary experiences in all its forms is reflected in bold and creative ideas that he integrates daily.

Zsombor Mezey

Maître sommelier

Finesse. Accuracy.

Graduate sommelier, Zsombor Mezey forges his knowledge of wines and spirits around the world aboard multiple cruise ships. He also has a background in hospitality and restaurant management. A real encyclopedia, Zsombor was able to showcase its great curiosity by creating a Wine Spectator Award Winner's Wine List in 2016 and 2017.

«To give each event its own identity, everything begins with listening. »

- Josée Talbot, Banquet Maitre D