About Michel Laurent
Michel Laurent’s 25-year culinary story is rich in French culture and the “terroir” of some of the greatest wine producing regions of the world. Michel started his culinary career at the age of 15 in Paris. He completed a 2-year apprenticeship in the prestigious Parisian restaurant, Le Saint Moritz, a few blocks from the Champs d’Elysé. During this same period, he received his degree in Professional Kitchen Management from the Ecole Jean Drouant (Médéric), in Paris.
At the age of 18, Michel competed against 65 other French chefs to win first prize in a culinary competition held by the renowned André Courège Fashion House in Paris. The award was a one year position as Executive Chef at the famous Marlboro Ranch (Bitterroot Ranch) in the state of Wyoming, USA.
Returning to Paris, Michel attended the prominent school Les Grands Moulins de Paris, from which he holds three diplomas: Boulangerie (Bakery Chef), Patisserie (Pasty Chef), Sucre et Chocolat Perfectionement (Chocolate and Sugar Design).
Michel perfected his culinary skills and knowledge of food and wines working as a chef in some of the most culturally important restaurants throughout the wine regions of France, including Bordeaux and Burgundy. In 1987 he moved to Montreal to explore Quebec’s cuisine and joined the Chez Queux group. Subsequently, Michel expanded his culinary repertoire working with one of Montreal’s greatest chefs, Claud Postel at his Montreal restaurant.
Finally, his food travels brought him to Vancouver, where from 1996 to 2003, Michel owned the highly acclaimed restaurant The Savoury, which was located in Deep Cove at the eastern tip of North Vancouver. In 1997, under Michel’s guidance, The Savoury was listed in Gourmet Magazine ‘as one of the top 20 restaurants in Canada.’ It was hugely popular with the North Vancouver crowd, and Michel frequently entertained celebrities who came to work and dine in “Hollywood North.”
Seeking a new experience, Michel joined the Westin Group in 2004, as their Executive Food and Beverage division where he perfected his skills in managing large venue events.
More recently, Michel has applied his love of food and wine to gala and VIP events where he creates experiential cuisine with a classical French interpretation. He brings a 5-Star touch to any premiere event.
Michel embodies the French’s passion for food, wine and conversation. He is noted for his classical French culinary style that is applied to the finest organically grown ingredients. His warmth and energy are contagious, which combined with the depth of his culinary creations make for a truly experiential food affair.
| Login | Hosting and Content Management by Anuko |