Team

Sandy Roberge,  Sales and Meetings and Events Service Manager
Gestion des services alimentaires et de restauration (2006) and sommellerie (2007) graduate

Always attentive to her clients’ needs, Sandy brings professionalism and attention to detail to everything she does. Caring and dedicated, she will be your best ally in creating an event that reflects who you are and ensures its success. 

Murielle Fouquet, Meetings and Events Assistant

With many years of experience in hospitality and guest services, Murielle brings her expertise and service excellence to ensure your event is a success.

Léa Gaboriaud, Meetings and Events Technician 
Gestion du tourisme et de l’hôtellerie graduate (2018) 
 
With solid experience in event planning and operations management, Léa brings her energy and creativity to your projects. Attentive and committed, she will support you with professionalism to make your event planning experience simple, smooth, and enjoyable. 

Maciek Raczka, maître d’hôtel
Gestion de la restauration graduate (2006)

Your guests will be in good hands with Maciek who, before returning to his alma mater, worked for more than 10 years as a maître d’hôtel both at the Hôtel St-James and Ritz-Carlton. 

Passionate about hospitality and customer experience, he will ensure quality service throughout your event.

Vanessa Fallot, Maître d’hôtel 
 
Thanks to several years of experience in renowned establishments, Vanessa has developed strong expertise in high-end service. Passionate about the art of hospitality, she takes great care in delivering a unique experience that combines service quality, attention to detail, and a love of gastronomy — all within a warm and thoughtful atmosphere. 

Karine Beauchamp, Head Chef
Cuisine professionnelle (2014) and Formation supérieure en cuisine (2015) graduate

From lunch boxes to cocktail buffet, Karine makes it a point of honour to help your guests discover Québec’s finest products. With providing a sustainable and delicious experience foremost at heart, she puts all of her creativity and expertise at work to design each of her menus. 

Steve Husereau, sous-chef

Steve has put the entirety of his talent to work all across Québec, which has allowed him to fill his address book with each region’s best producers and artisans. His mission: to showcase the variety and quality of our local products in every event to which he contributes.