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Marc-André Jetté
Chef de cuisine
As a boy Marc-André Jetté could often be found on a ladder in the apple orchards of Rougemont. What was to follow was more destiny than coincidence. Twelve year old Marc-André had a friend, Étienne... the friend had a father... and the father had a restaurant.
Louis Tremblay, the proprietor of the restaurant at Le Théatre de Rougemont, eventually allowed the two boys to give him a hand in the kitchen. One of them got hooked…
While other young boys of advanced creativity were reading that Blanche was a character in a Tennessee William's play, Marc-André was learning that, “Blanche”, was a method of rendering vegetables nubile, readying them to be married to whatever his creative juices chose. Monsieur Tremblay proved a good mentor. When the time came, he recommended school. The now twenty year old Marc-André followed his counsel and pursued a culinary degree from the Armand-Racicot School in St-Jean-sur-le-Richelieu.
The seasoning of this young man’s talents did not go unrecognized. He was selected into the prestigious “Formation supérieure en cuisine” at the Institut de tourisme et d’hôtellerie du Québec. While there, he profited from any free time by learning from other chefs, including the renowned Catalan chef, Santi Santamaria – a guest chef at the Montreal Highlights Festival 2003. Next was an internship with Stelio Perombelon at Lemeac followed by another internship in La Rochele at Richard Coutanceau- well known to any reader of the Michelin Guide.
The wings of youth took him to Spain and Portugal and upon his return he was awarded the Francoise Kayler Bursary leading to an internship at the Eastern Township's famed Auberge Hatley.
Next was Montreal. Montreal, where the harvests of the four corners of the globe are collected. Montreal, from her banks on the mighty St. Lawrence, calling with the haunting mystery of Lorelei to all those who seek to put the art in culinary art. Montreal, who seduces, charms and entices all those who are creative to eventually come and dance in her kitchens. Montreal called and Marc-Andre Jetté accepted her invitation beginning at the wine bar BU on St. Laurent. February 2004 found him under the direction of Chef Laurent Godbout at L'Épicier. A year later he was part of a team that opened Decca 77 with Chef Darren Bergeron, where he stayed the better part of two years.
Creativity's parameters are ephemeral and ever changing. In 2006 Marc-André undertook a much broader role to open F, a Mediterranean offshoot of Vasco de Gamma on Bernard St. in Montreal.
Since August 2007, Marc-André Jetté has been Chef de cuisine at Restaurant Laloux creating the appetizers that are his overtures and everything between for diners until his denouement, the last act orchestrated from the pastry kitchen of Patrice Demers.
He enjoys the eclectic clientele of Laloux. The restaurant's proximity to downtown while still in a neighbourhood setting, as well as the opportunity to work alongside Patrice Demers and a young and vibrant team, act as a leaven to this young chef's creativity.
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