Team
Gabriel worked in several renowned restaurants in Quebec City and Montreal, completing his training with long stays in Europe, where he worked in some of the most internationally famous restaurants like Fäviken in Sweden and noma in Denmark. Thus in addition to his wide knowledge in product fermentation, Gabriel has been surrounded by many restaurant professionals renowned for their inventiveness and avant-garde mindsets. Therefore he wishes to bring awareness towards these traditional Japanese products. His strong interest for boreal cuisine, for local products and fermentation processes added to his skills and amplified his creativity, with one goal in mind: developing wide and new ranges of flavors.
With 15+ years experience working in the restaurant world, Gabriel is now Executive Chef of the restaurant Le Mousso in Montréal, crowned 6th best restaurant in Canada in 2019 and winner of the “Restaurant of the Year” award in Québec. Le Mousso is the first restaurant in Canada to use fermentation-based products and to develop its own fermentations inspired by traditional Japanese recipes.
Alexandra is a museum specialist engaged for the preservation and transmission of arts. She is also a co-founder of ARTA Arts de la table Inc., where she manages communications, public relations, and partnerships.
Always ready for new opportunities, Alexandra has been implicated in cultural organizations in Germany, England, France and in Canada. Her whole career is inspired by a strong sensibility to art in all its forms.
Driven by tourism and culture, Alexandra now works at the Palais des congrès de Montréal, where she gives the impulse to communications and public relations, in an institution renowned for its international congresses and events.
