My name is Jean-Marc Baqué. I was born in the South West of France. I began my culinary career twenty years ago. And these last twenty years have been the most enriching years of my life.

I started my career as Apprentice Chef in a restaurant located in the heart of Albi, my home town. I then had the opportunity to act as Private Chef for two Generals in Chief of the French Army.

The following four years were spent in the renowned Chef Michel Guérard’s restaurant Les Prés D’Eugénie (rewarded by three Michelin Stars). Those years working for Michel Guérard were the most formative years of my career.

In the last twenty years, I have been fortunate to collaborate with other very talented Chefs. I have had the privilege to enrich my knowledge by being Sous-Chef for Olivier Brulard, a Meilleur Ouvrier de France (MOF), in two different Michelin Stars Restaurants.

A taste for adventure and the desire to discover other cultures brought me to Canada. In Montreal, I joined the restaurant Europea’s team. I also worked for the restaurant Garçon (it was named at that time one of the best table in Canada).

After two years in Montreal, it was time for me to strive towards new challenges. I came to Ottawa to take on the position of Culinary Chef Instructor at Le Cordon Bleu Culinary Institute where I worked for five years. It was no doubt an enriching experience.

Travelling in different countries has also been a source of education for me. I’m now a permanent resident of Canada and I wish to continue to live my passion for food, for cooking and teaching and ultimately write my own Canadian Cuisine Story.

Life is about meetings. I won’t teach you anything by writing this. Kitchen and dinning rooms are for me privilege spaces where all kinds of stories are told or shared during parties. Either with family or friends, between lovers or with co-workers, you will rarely meet people who do not have a story to tell or an anecdote to share. Those moments are often unique and unforgettable.
For me, Cuisine is an art form that requires a lot of human qualities, both individual and collective, as well as physical and mental strength. From my experience, I can tell you that it is a wonderful way to express ourselves and an art form that appeals to our five senses. It’s also an ephemeral art that can touch people’s emotions.
The very famous Chef Alain Chapel once wrote: “Cuisine is more than recipes”. Think about it for a second!
To this, I would like to add that cuisine must be adapted to people, products and areas, and build on solid bases and methods of preparation.
And finally, let me put emphasis on the need for a little bit of curiosity to learn and develop our taste.

I hope to have the pleasure of meeting you and share with you my great passion for this wonderful art form.

Jean-Marc Baqué
President - Executive Chef