Jean-Pierre joined the team in February of 2015 in order to support Daniel in facing operational challenges. Focused on management, Jean-Pierre quickly earned the respect of his colleagues through his listening, leadership, and organizational skills. Always ready to take on new challenges, Jean-Pierre continues to acquire more responsibilities within operations.

Marie-Pier was hired as assistant cook in October of 2012. She then discovered a passion for food and decided to take a cooking class. Once she graduated, Marie-Pier was in charge of a client of her own. A year later, she was given the position of floater chef. Since January of 2019, Marie-Pier has been promoted to supervisor specialized in training. With her leadership skills, sense of communication, and rigour, Marie is responsible for training taking place in the greater Montreal area!

Robert has been chef for 19 years in a high-volume restaurant before joining Le Cuistot’s team in August of 2014. Hired as a relief chef, Robert Robert rose through the ranks quickly due to his professionalism and rigor. He was promoted as assistant supervisor, and due to substantial organizational growth, he’s now supervisor. For him, family is the most valuable thing. His ability to analyse and his transparency allowed him to achieve all the objectives set for him at Le Cuistot.

It was in September 2000 that Éric joined Le Cuistot du Marchand. During his first 8 years with the company, Éric worked as a chef for the Cuistot’s biggest client. Subsequently, he was promoted to roundsman chef, then assistant supervisor to finally accept the position of supervisor in the Montreal area. Thirteen years later, he was promoted as production manager. He’s now in charge of the entire Montreal area. In addition of that, he’s in charge of a team of supervisors and flying chefs in the region. Throughout his career, Éric has brilliantly met the challenges presented to him. For Le Cuistot du Marchand, having a production manager who demonstrates such leadership, loyalty and risk tolerance is certainly a great advantage.

Annie joined the Cuistot as a cook in April of 2007. For 10 years, Annie worked both as a cook and relief chef. In November of 2017, Annie accepted the position of operations assistant. Since then, Annie has constantly been taking on new responsibilities. Her frankness, sense of duty, and listening skills make her an excellent asset for the Cuistot du Marchand.

Executive head of major hotels in Quebec, Daniel was entrusted with the position of regional director. When he was hired, Daniel was in charge of 7 stores with 8 employees. Today, he handles over 50 stores with more than 70 employees. Focused on growth, the needs of his clients, and well-being of his employees, over time Daniel has been able to make his mark and become a pillar in the organization. Without him, the Quebec Sector/Lower St. Lawrence and Gaspé area would not be as flourishing!

Annabelle joined the company in January of 2006. She previously worked as a ready-to-eat supermarket manager while pursuing her university studies in administration. In addition to her knowledge of food, Annabelle is an expert in administration. Her rigour, analytical sense, and commitment make her the ideal person to manage the entire administrative component of the Cuistot du Marchand. Over the years, Annabelle has been able to adapt to the rapid growth of the organization by supporting the accounting aspect of the Cuistot du Marchand.

Benoit joined the family business in 2017. Prior to that, Benoit was a stationary machine mechanic. When Laurent informed him about the company’s growing IT needs, Benoit reoriented his career! A graduate in computer support, he is responsible for all IT related matters at Cuistot. If not for Benoit, the Internet and website would not be what they are today.

Guy Pilon founded the Cuistot du Marchand Inc. in November of 1997. He was able to recognize the growing consumer need for ready-to-eat cooked meals. Guy did everything during the first 5 years of Cuistot: cooking during the day, accounting in the evenings, and sales on the weekends! Today, 22 years later, he serves as president and advisor within the company. His vision, wisdom, expertise and knowledge of the food industry made him an outstanding president.