Celebrity Chef Dinner based on the Spotlight Gala Film, The Dishwasher
This five-course dinner is inspired by the Spotlight Gala film Le Plongeur and will be prepared by chefs:
Gabriel Kreuther, Renée Lavallée, Stéphane Modat, Nathalie Goupilliere & Christophe Measson
Ticket Price: $195.00 per guest, your ticket includes wine pairings and admission to the Spotlight Gala Party on-site
Sponsored by Government of Canada, represented by ACOA, and the Government of the French Republic, represented by the Prefecture of Saint-Pierre & Miquelon, Bureau du Québec dans les Provinces atlantiques, Alliance Française Halifax, BeamSuntory, Basil Hayden Bourbon, Bishop’s Cellar, J.R. Mahoney Ltd., Chef Works and the Devour! Seafood Partnership- Victoria Co-operative Fisheries, Afishionado and Comeau Seafoods
Menu and wine pairings coming soon!
This regional cooperation project between Atlantic Canada and Saint-Pierre & Miquelon is made possible thanks to the support of the Government of Canada, represented by ACOA, and the Government of the French Republic, represented by the Prefecture of Saint-Pierre & Miquelon.
Ce projet de coopération régionale entre le Canada atlantique et Saint-Pierre et Miquelon est rendu possible grâce à l’appui du Gouvernement du Canada, représenté par l’APÉCA, et du gouvernement de la République française, représenté par la Préfecture de Saint-Pierre et Miquelon.
During the first decade of his career, Gabriel created culinary delights at Michelin-starred kitchens throughout Germany, France, and Switzerland before bringing his talent to the States. Gabriel joined the team at La Caravelle & Restaurant Jean-Georges Central Park, before becoming the Executive Chef of the much-lauded Atelier in the Ritz-Carlton and The Modern. A long-standing member and mentor for the prestigious Bocuse d’Or USA Culinary Council, Team USA placed Silver in 2015 and won Gold in 2017 at the World Competition.
In June 2015, Gabriel opened the eponymous restaurant, Gabriel Kreuther, receiving numerous accolades including Two Michelin Stars, Three Stars from The New York Times, and Wine Spectator 2022 Grand Award Winner, as well as being part of the highly selective Les Grandes Tables du Monde.In the fall of 2016, Gabriel partnered with Pastry Chef Marc Aumont to open Kreuther Handcrafted Chocolate, which was named the best luxury chocolate by Esquire in 2023 and one of the best gourmet chocolates of 2023 by Spruce Eats. In the fall of 2021, Gabriel published his first cookbook, Gabriel Kreuther, The Spirit of Alsace: A Cookbook, sharing his restaurant creations and interpretations of traditional Alsatian dishes. @gabrielkreuther
Born and raised in Shawville, Quebec, Renée left home at an early age to attend Toronto’s George Brown College. After close to 25 crazy years in restaurants around the world, she now calls Nova Scotia home. After a brief hiatus to raise her family, she jumped back into the restaurant ring in Downtown Dartmouth to open The Canteen (which was featured on Food Network Canada’s Big Food Bucket List), followed by Little C. In April 2020, at the start of the pandemic, she and her husband/business partner Doug launched The Canteen Community Kitchen, which supplied over 10,000 meals to those in need—and then went on to launch The Canteen Cooks YouTube channel, which teaches viewers how to produce restaurant-quality food out of their own kitchens. With many accolades to her credit, Renée has been a spokesperson for numerous culinary brands and organizations and has appeared as a contestant on Top Chef Canada – Season 7, as well as a judge on the series Wall of Chefs. @feistychef
Born in Saint Pierre and Miquelon, Nathalie Goupilliere is the founder and owner-operator of L’ESSENTIEL Créations effet-Mer. Part café, part bistro, and part gallery, this cultural and social space is dedicated to all forms of art around the island identity of Saint Pierre and Miquelon. Says Nathalie, “It’s a place where you can relax and enjoy authentic, heartfelt experiences.” An entrepreneur, leader, and mother of two, Nathalie is a member of the Disciples Escoffier—a premier international gastronomic society “established to maintain and promote the traditions of French cuisine”. @nathaliegoupilliere
Born in Saint Pierre and Miquelon, Jean-Guy Planté is a member of the Disciples Escoffier and a Meilleurs Ouvriers de France—a prestigious designation in recognition of the best craftspeople in France. After living In France for over 20 years, he returned to his native islands to partner with Nathalie Goupilliere in L’ESSENTIEL Créations effet-Mer. Passionate about wine and cheese, he works regularly with small winegrowers, as well as renowned cheesemakers.
Born in the south of France, Stéphane Modat grew up with a love for local and seasonal products, hunting, and fishing. When he arrived in Québec, he channelled these passions, and began his career at the Initiale restaurant. In 2004, he became the chef and co-founder of Utopie restaurant, and also worked with the sommelier François Chartier, with whom he formed the Mc2 duo for culinary creations. Together, they co-authored the successful book Les Recettes de Papilles et Molécules and the collection Papilles pour Tous. In 2013, he became the chef of the Champlain restaurant in the prestigious Château Frontenac. In September 2021, he unveiled his new project promoting local artisans and producers: the restaurant Le Clan. With a culinary audacity that has been rewarded multiple times, Stéphane Modat loves to blend French and Québecois cuisine. He especially likes to create unique cuisine with local products. @stephanemodat
Chef Christophe Measson began his culinary training at Lycee Hotelier Les Bruyêres in Saint Chamond, France, where he received his diploma in Culinary and Pastry Arts. During the first 10 years of his career, Christophe learned the foundation of French cooking within Michelin-starred restaurants in London, Paris, Lyon.
In 2000, Christophe moved to Toronto and continued his learning, focusing on patisserie and boulangerie. Working alongside Chef Yarymowich, he participated in the reopening of the A.G.O. in 2008. In 2010, Chef Measson joined the Baking and Pastry Arts Program at George Brown College, and in 2015, he transitioned into the role of Professor/Coordinator for the newly designed Advanced French Patisserie Postgraduate Program at George Brown College. Chef Measson played a successful role in the creation of the program and the international partnership with Alain Ducasse’s pastry school E.N.S.P in Yssingeaux, France.
In 2021 Christophe and his wife decided to embark on a new journey and move to Ottawa. He is currently the Pastry Chef at the Aramark Shaw Convention Centre, working alongside Chef Patrick Turcot, and also teaches part-time in the baking and pastry programs at Algonquin College.