Cooking teacher at the Institut de tourisme et d’hôtellerie du Québec (ITHQ) in higher education (FSC), in Montreal, then a graduate of the ITHQ and trained at the University of Neuchâtel, in Switzerland. Samuel held several years of experience as a chef, consultant and teacher. His numerous travels in Europe, particularly in France, have allowed him to always keep his horizons and his mind open to other cultures, to different and avant-garde ways of doing things. Passionate about cooking at just the right temperature, gastronomy and the art of the French table, his research and his love for the profession and transmission make him a chef in constant evolution. In recent years, Samuel Sirois has participated in several international culinary competitions. On February 26, 2019, he won the Canadian qualifiers for the 2021 Bocuse d’Or. Due to the exceptional circumstances that the pandemic has created, it will be him and his team who will represent Canada at the Bocuse d’Or of the Americas, in July 2022 Having won second place in the American selections, Samuel and the Canadian team had the chance to go to Lyon, in January 2023, to compete in the Bocuse d’or world final.
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