Chef Boutin is an extremely creative and positive individual with over 20 years of experience, which varies from teaching experience at cooking schools to fine dining hotels & restaurants around the world.
After graduating from Institut De Tourisme & D`Hôtellerie Du Québec, Montréal, with a master's degree in Culinary Arts, chef Boutin quickly gained solid culinary experience around the world. Chef Boutin possesses vast experience in a multi-cultural environment, as he worked as Executive Chef for Club Med for 7 years, at different locations such as Australia, USA and Cuba. He is fluent in French, Spanish, English and German and the Mexican and Italian cuisines are among his favorite. Chef Boutin worked in fine dining establishments such as the Little Nell in Aspen, ranked among the top 25 hotels in the USA, and 3 star michelin restaurant La Cote d'Or in France. He has been a chef instructor at two culinary institutes in Mexico for more than 8 years.
Chef Boutin is a well-rounded professional with additional certifications in Food Production Management obtained at Bali, Indonesia in 2005. He has also been a ServSafe© Trainer & Proctor since 2005, giving classes and training seminars to groups ranging from 4 to 150 participants.
The most valuable lesson to his students is: “Do it with a heart or do not do it at all!”