Born 1969, in La Guerche de Bretagne in Brittany, a french village, with farms in the surrondings. Dominique remembers the time when the farmers use to come to the back of the kitchen and bring butter, cheese, many vegetable, pig and rabbit... He grew up at the restaurant and spent most of his holidays and days off school in the kitchen. His parents have been running Le Pont D'Anjou, the family hotel-restaurant they own in La Guerche, for over 40 years. His father has retired but his mother is there everyday of the year with an amazing energy!
In 1985, Culinary School in France: BEP: Brevet d'Etudes Professionelles.
First experience, Apprentice for 2 years, in Brittany, One Michelin Star.
Then Commis Chef in St Germain-des-Pres, Paris for 2 years.
Back to Brittanny, France for 4 years as a Chef de Partie.
Chef de Partie for 5 months in winter in Savoie, France and 5 months in summer in the south of France, working for the Small Luxury Hotels of the World.
Sous-Chef a couple of years in Surrey, England, and Edinburgh, Scotland .
Private Chef for 2 years in Savoie, France; Vail, Colorado for The Ski Company.
While in Nassau. in the Bahamas, worked in a private club, Lyford Cay Club.
Chef de Partie Tournant at The Savoy in London.
Sous-Chef, Chef de Cuisine with Anne Desjardins at L'Eau a la Bouche, Sainte-Adele, Quebec, Relais et Chateaux, Relais Gourmand for 3 years.
Executive Chef and Managing Partner at TEATRO, Calgary for 5 years.