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Born in Paris into the family restaurant business, Johnny Porte was introduced to cooking at a very young age working for his family’s establishments. Johnny Porte creates modern and refined French cuisine using seasonal Quebec products, offering a matchless experience set apart by his dishes. His goal is to bring gourmet restaurant dishes to banquets to create one-of-a-kind moments at every event held at the Ritz-Carlton Montréal. He likes to keep his teams involved and meet other chefs to stay up to speed on the latest advanced techniques and new plating ideas.

Originally from Montreal’s South Shore, Sébastien Beaulac has always been passionate about cooking. Constantly striving to improve and loving the diversity that the hotel industry, lavish banquets and organizing major events offered him, Sébastien became executive sous-chef of the Ritz-Carlton Montréal in 2014. He continues to bring his experience and work ethic to the Ritz-Carlton Montréal kitchens to create high-quality, original and seasonal dishes that delight the palate of every guest.

Claude Guérin is from the Ain department in France, near the Swiss border. Born into a family restaurant business, she knew from a young age that she too wanted to work in the restaurant industry. Thanks to her rigour and her creativity, she produces creations that combine taste, design and beauty. Joining the Ritz-Carlton Montreal in 2014, she continues to bring her experience, creativity and inventiveness to its kitchens. Through diverse creations, Claude Guérin demonstrates a talent in every aspect of high-end pastry-making. This year, she receives the title of Best Pastry Chef in Canada by Canada's 100 Best.