A holiday feast concocted by our chefs – Casino du Lac-Leamy
take centre stage
take centre stage
Our casino chefs invite you to discover the best kept secrets in their culinary universe.
You can now draw on their gastronomic genius to impress your guests’ taste buds.
Casino de Mont-TremblantOlivier St-Arnaud
Chef, Altitude Restaurant
Olivier St-Arnaud is an expert at putting his artistic vision and dexterity to good use in recipe creation and meal plating. An avid fisherman, Olivier is a remarkable chef with great team spirit and adamant about using quality products.
Casino de MontréalÉriz Gonzalez
Executive Chef, L’Atelier de Joël Robuchon
Éric Gonzalez earned his first Michelin star when he was only 27 years old. He is a member of the prestigious Association des Maîtres Cuisiniers de France. His cuisine is made up of paradox and contrast in a combination of traditional and contemporary trends. He has an uncommon ability to communicate his taste for the beautiful and delicious.
Casino du Lac-Leamy Mélanie Castonguay
Sous-chef du restaurant Arôme
Mélanie Castonguay joined the Casino du Lac-Leamy in 2003. She has been sous-chef at the Casino since 2009 and was appointed sous-chef at Arôme restaurant in 2016.
Casinos du Lac-Leamy et de Mont-TremblantSerge Halbardier
Serge Halbardier started his career in France as an apprentice pastry chef and chocolate maker. He broadened his experience in Montréal and Tahiti, where he worked as the pastry chef at a prestigious hotel. The Société des chefs, cuisiniers et pâtissiers du Québec, named him Pastry Chef of the Year in 1994. In 2016, he joined the Casino du Lac-Leamy, where he now shares his sweetest culinary secrets.
Casino de MontréalJean-Michel Cartier
Maître d’hôtel de L’Atelier de Joël Robuchon
Jean-Michel Cartier’s passion for wines is an integral part of his sincere interest in the people he interacts with as he practices his profession. He uses his knowledge in a friendly and warm way to suggest products that will make the culinary experience unforgettable.