We are excited to welcome our new Chef Instructor, Hugues Boutin!
He is an extremely creative and positive individual with over 20 years of experience, which varies from cooking schools to high volume restaurants and fine dining hotels 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, working in different restaurants around Montréal and later on his professional journey continued internationally.
Chef Boutin possesses vast experience in a multi-cultural environment, as he worked for Club Med for 7 years, at different locations - Australia, Mexico and Cuba. He is fluent in French, Spanish, English and German and the Mexican and Italian cuisines are among his favorite.
Before joining the HRC Culinary Academy, he has worked as Executive Chef at the LA GRANGE VIN+BOUFFE restaurant in Montréal.
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!”