Ola Claesson Executive chef
Born in Sweden, Ola Claesson starts his culinary career at a very young age. Born into a family of chef, his first love is cuisine, which he discovers through the exploration of flavors and rich traditions.
Ola leaves Sweden in 2005. After traveling the world to discover new flavors, he settles in Paris and works at world-renowned, Michelin-starred restaurants like Meurice and Le Pré Catelan. It is only during his time working at Spring Paris that he discovers his true passion for market cuisine and local products – a culinary philosophy that would stay with him forever and inspires him to this day.
Chef Claesson, after a few years in London, at the head of a private gastronomic restaurant, leaves Europe for the beautiful city of Montreal. And what, you might ask, prompted him to move overseas?
L’amour d’une Québécoise, évidemment.
Nongyao Truadmakkha Under chef
Nongyao Truadmakkha learned traditional Thai cuisine from her mother. From an early age, in the small restaurant in Buriram, Thailand, that she owned and operated for over 35 years, her mother taught her the culinary arts.
After a brief career as an accountant, Nongyao realized that she was meant to follow in her mother’s footsteps and started working in various restaurants in and around Bangkok. She then met Francois Tatte, Executive Chef at Le Meridian hotel, who offered her a job in his world-renowned chocolate company. This is where she learned the art of fine chocolate before immigrating to Canada, where she worked as a private chef in Mont Tremblant, Quebec, for five summers, learning to cook with wild hunt and local produce. In between seasons, she perfected her craft in many prestigious establishments.
She moved to Montreal in 2014 and worked as Chef de Parti at Graziella. After taking an inspirational trip back home to Thailand in 2015, which made her want to explore the flavors of her youth, Nongyao took on a new challenge as sous-chef de Cuisine at l’Auberge Saint Gabriel.
Jean-Philippe Delarosbil Under chef - Special events
Born in Montreal, Jean-Philippe Delarosbil has worked in kitchens since he was a teenager, but was planning on pursuing a career in finance. It is only upon meeting the Chef at Château Fairmont, where he worked during a trip in British Columbia, that he decided to turn his job into a career.
At 26 years old, after graduating from ITHQ and leaving for France to intern at some of the most prestigious Michelin-starred establishments, Jean-Philippe comes back to Montreal and works at Café Via Dente, where he falls in love with Italian cuisine. Over the years, he develops his culinary style, inspired by classic French gastronomy, Italian flavors and local products, and works at numerous renowned establishments such as Maison Boulud, at the Montreal Ritz-Carlton Hotel, and Le St-Urbain. He joins the Auberge Saint-Gabriel team as sous-chef for special events.
With a passion for fishing, hunting and picking, Jean-Philippe is a lover and a connoisseur of local flavors, from mushrooms to herbs, rabbit and berries, and constantly strives on exploring their rich potential.
Jean-Benoît Hinse Head sommelier
A native of Quebec City, Jean-Benoit started working in restaurants when he was only a teenager. After studying Administration, he moved to Montreal and earned a DEP in Professional Italian Cuisine from ITHQ. Starting out as a waiter, he became a barman and then Maître d’ in various establishments.
He discovered sommelerie by working with passionate experts at Cube, Aszu and Garçon. As he was working on the opening of Au Chaud Lapin, a Plateau restaurant of which he was co-owner, Jean-Benoit completed a sommelier training at ITHQ and furthered his studies at the WSET Wine and Spirit Education Trust before becoming sommelier of Maison Boulud at the Ritz-Carlton for almost two years.
For this passionate unifier, it is very important to contribute to the profession and to be actively involved with its major players. Jean-Benoit is Vice-President of the Board of Directors of the Canadian Association of Professional Sommeliers, founder and manager of the Midtown Le Sanctuaire wine club and works as a buyer and sommelier for private customers. He also organizes and hosts private parties and corporate wine events.
He has been sommelier at l’Auberge Saint-Gabriel since July 2016
Éric Chiasson Directeur du restaurant
C’est à Girardville, une petite municipalité du Lac-Saint-Jean, que le directeur du restaurant de L’Auberge Saint-Gabriel a vu le jour. Petit-fils d’un restaurateur, Éric Chiasson a toujours gravité dans l’univers de la restauration. C’est à l’âge de 17 ans qu’il quitte la région pour aller découvrir le monde et parfaire ses connaissances. Il détient à ce jour un baccalauréat en histoire et deux certificats, l’un en publicité, l’autre en art numérique.
Son passage au restaurant L’Express à titre de garçon de table lui permet de faire la rencontre de deux personnes qui seront pour lui une véritable source d’inspiration professionnelle, Colette et Mario Brossoit. Ses discussions avec le regretté designer Frédéric Metz, qu’Éric a connu en travaillant au restaurant Café Daylight Factory, lui ont aussi beaucoup appris, notamment sur le véritable sens de l’élégance.
Après des séjours en France et Vancouver, Éric est retourné dans sa région natale pour travailler en gestion et en communication. Désirant exploiter sa passion pour l’art de vivre dans un environnement raffiné, mais chaleureux, c’est en mettant les pieds à L’Auberge Saint-Gabriel en avril 2014 qu’il a finalement trouvé sa place.