Teams

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.

Laurent has been with the company since he was 12 years old. In the beginning, he helped Guy and the cooks by washing dishes and preparing vegetables. After graduating with a cooking degree, he worked as a cook, relief chef, production manager, and today he serves as general manager. Over the years, Laurent has further developed his knowledge by taking training courses focused on business development and leadership. Nominated as best boss by his employees on the “bon boss” site in 2018, we can affirm that Laurent exercises an excellent leadership style through his listening skills with clients and employees.

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.

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.

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!

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.

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.

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.

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!

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.

Chloé has joined our team in May of 2021. Previously an employe experience specialist in a multinational company, Chloé has a bachelor’s degree in psychology and a master’s degree in management sciences (human resources specialization). In addition of her knowledge, Chloé worked for 2 years in a supermarket. We can say that she has the knowledge and skills to be the human resources director at Le Cuistot. Chloé has empathy, open-mindedness and an exceptional skill to listen at people, which is perfect for Le Cuistot employees!

It’s in June of 2019 that Pauline has joined the team of Le Cuistot du Marchand. She had already accumulate a lot of experience in restaurants when she decided to cross the Atlantic ocean and join Le Cuistot’s family. Since then, she hasn’t stop to evolve and has reach the position of supervisor in September of 2022. Pauline’s discipline and rigor can make everybody’s jealous. Her style of leadership and management and her way to be analytic and cartesian doesn’t neglect the mankind, which is rare.

By being a chef in the most famous restaurant in Quebec City, Steve has a lot of experience and a great creativity. Steve has a great leadership, he is passionate and loves when the job is well done. Either by the employes and the clients, Steve is known for his energy, his listening capacity and his way to answer when someone is in need. Steve is an important asset for the company.

Previously head chef in a CEGEP in the Bas-Saint-Laurent, Emmanuella has decided to take on a new challenge by coming to work as a chef for Le Cuistot du Marchand. Very quickly, we realized that Emmanuella had all the abilities and qualities to become a supervisor in the beautiful region of the Bas-Saint-Laurent. From La Pocatière to Gaspésie, Emmanuella is known for her perseverance, her hard work, her good sense of humor and her big heart. Our clients and employes from the Bas Saint-Laurent to the Gaspésie have nothing but praise for her and they know they can trust her at any time.

Known for his 23 years of experience at La Baie James and in famous hotels in Saguenay, Guy quickly stood out for his professionalism with our company. He was for sure, the best person to develop the area of the Saguenay and the Lac St-Jean. Guy has managed to maintain a high standard in his region while being loved by customers and staff. And that’s just the beginning!!

Julie is working for Le Cuistot du Marchand since September 2022. With a cooking diploma from the ITHQ, Julie had always worked in institutional kitchens. At Le Cuistot, she started as a cook for 1 year, and after that she became an office assistant. Julie also have a great experience on production specialist, that’s why she was the best candidate for this position. Julie’s working now for both department, culinairy and administration, and she’s more than appreciated by everyone.

Before joining our team, Carole has worked as an administrative assistant for 25 years in insurances. She’s strict, loyal and meticulous, what’s making her a good administrative assistant. Carole is mainly taking care of invoice and receivables accounts. Carole is always reliable and we are proud to be able to always count on her.

Danny has joined Le Cuistot in 2017. Right at the beginning, he had big challenges, we made him work in high-volume stores. It didn’t take us long to see his commitment and amazing patience, and that’s why we promoted him at the position of head trainer in Quebec. Since this promotion, Danny has been responsible of the new employees and has the skills to see everyone’s strengths and talents.

Yves has been the first to attempt the experience at Le Cuistot du Marchand and he is now the dean of the company. With more than 25 years of experience, Yves had the chance to be cook, relief cook and trainer. With all his knowledge and skills acquired through all these years, Yves was the perfect person to help recruiting as a Human Resources Coordinator.