Guillaume has always been able to enjoy good food during his childhood thanks to the culinary talents of her mother. Originally from Lévis, he made his entry into the restaurant business at the age of 15 years as a dishwasher. He was later discovered as the winner of the first season of Les Chefs!, Radio-Canada’s culinary competition. Avid traveler and fierce competitor, the chef always feeds from competitions and challenges.

Holding several trainings (cooking, pastry, sommelier and management), his career has led him to Clocher Penché (Quebec), Panache (Quebec), Les 400 Coups (sous-chef, Montreal) and Maison Boulud (Montreal).

At now 29 years old, his motivation for great work and his passion for local products are undeniable and he now has the chance to make a comeback as head chef at restaurant Les 400 Coups.

Originally from Halifax, Brian Verstraten would debut his culinary studies, in 2002, at the NSCC Akevley Campus in the culinary arts program. The following year, Brian would work as a cook at the Sheraton hotel restaurant during his studies. Then in 2004, he would begin a second culinary training, but this time in the art of pastry.

In 2005, after obtaining his diploma, Brian would participate in eight culinary competitions in the space of three months but in three different categories (pastry, kitchen and team work). After winning the gold medal in all three categories, Brian would move on to the regional as well as national competition where he would win the 2005 Skills Canada gold medal in pastry. During that same year, he would work as a pastry apprentice in a French pastry shop in Halifax named Gourmandises Avenue until 2008. All the while, he would work a few days a week as a cook at restaurant FID. Having been charmed by Brian’s talents, the owners of the restaurant strongly recommended that he relocate to Montreal where they had several contacts in the restaurant industry.

It was in 2008 that Brian would move to Montreal in order to start working at restaurant Laloux as an assistant to pastry chef Patrice Demers. The following year, he would continue his apprenticeship alongside Patrice at restaurant Newtown. Later, when Patrice would leave the restaurant to open Les 400 Coups in 2010, Brian would be offered the position as pastry chef at Newtown. The following step in his career was when Brian obtained the pastry chef role at Bar & Boeuf. His work has been appreciated by its clientele as well as from reputed culinary critics.

From now on,  as pastry chef at Les 400 Coups while maintaining a consultant role at Bar & Bœuf, Brian is very enthusiastic about taking on this new challenge. Without a doubt that his creativity paired with his passion for pastry will impress you.

William made his entry into the restaurant business at the age of 14 years old working at La Gascogne, in the St-Sauveur village, for five years, as a table clerk. Interest towards the profession was already being felt .

He moved to the city in 2005 and enrolled in Hotel Management at ITHQ while working at the same time at S, the then St-Sulpice hotel’s restaurant. After, at Laloux, the Pine Avenue institution, and its adjacent wine bar, the Pop!. Over time, he developed important friendships that would push him to continue his academic and career path.

Interested in the various alcohols and their origins, the newly graduate ventures towards the United Kingdom where he visits the big Scottish, Irish and English breweries and distilleries. A crucial journey that confirms his passion for this domain and which will lead him into entering the Signature program at ITHQ for professional “sommellerie”.

After several more trips to Europe (among others in France, Spain and Belgium), in the heart of breweries and also some vineyards, William was welcomed at Les 400 Coups as a waiter and assistant sommelier where he perfected his knowledge and love of the product. Nearly three years later, he is given the title of sommelier. It is a pleasant and joyful “assemblage”.

It's through observation and the actual practice of this “art” rather than by academic training, that Xavier learned the basics and mechanics of the business. His stay at Ferreira Café and in other institutions allowed him to acquire some solid work experience. It’s at Laloux that work becomes a passion. 

He then registered to ITHQ’s “Wine Discovery” class and perfected his knowledge through some exchanges with colleagues and several readings. A few years later, in 2012 , the theory became a reality as he took a one-month internship at Charlie Barra vineyard in California.

Xavier also participated in the opening of Vasco da Gama, Les Enfants Terribles and of course Les 400 Coups where he finally planted his roots.

"The restaurant Les 400 Coups is a team of unique people with a past story, different skills that have a common goal: to simply make you have a good time."