DOMINIC TREMBLAY / CHEF AND OWNER

Before delighting Quebec gourmets' taste buds, chef Dominic Tremblay learned his trade in various establishments in the Eastern Townships. He is a graduate of the Institut d‘hôtellerie de Sherbrooke in institutional cuisine.

Dominic began his formal training by working with chef Roland Ménard of Manoir Hovey in North-Hatley. He then moved on to Auberge Les Sources in the Charlevoix region, where he met Lise Gagnon and René Simard, wonderful people who showed him the all important value of conviviality. His meeting of life partner Maryse Carrier was, however, the key element in his career development. They shared the same goal: to open a prestigious restaurant in the Estrie region.

The turning point in the professional life of our young chef was the opportunity to work under chef Philippe Robitaille and chef Benoit Dussault at Auberge La Camarine, in Ste-Anne-de-Beaupré. In their kitchen, his mind was opened to beauty and refinement, and fortunately, it is also in these glorious surroundings that he furthered his knowledge in the wine world. His stay at La Camarine was instrumental in making a dream come true: to travel to Europe and learn from a world-toque master chef. His choice was the Hôtel de La Gare in Switzerland, where genuine European restaurant star George Wenger broadened his horizons and infused him with a passion for his trade. Back from Switzerland, the determined 23 year old chef launched Café Massiwippi !

DAVID BÉLISLE / MAÎTRE D'

David is the most senior member of our team, making his debut in August 1999. He is my maître d', as well as my moderator, my handy man and my official taster. Right from the start, he has been one of the few people I could always count on for truth and honesty. David started at the bottom as dishwasher and worked his way up to maître d'. Of course, being in Maryse's good graces hasn't particularly hurt his career . I must admit that my food cost would take quite a drop if only I didn't have to feed him or if he became a vegan !