Alexandre Vachon: A Talented Chef Embodying Quebec Authenticity
Alexandre Vachon, the executive chef of Le Restaurant Hatley at Manoir Hovey, helms one of the finest dining establishments in Quebec. Despite his prestigious role, Vachon remains humble and authentic—a local boy who dreamed big and worked tirelessly to create his opportunities.
Hailing from Saint-Albert, a small village of just 100 residents in Eastern Ontario, Alexandre grew up on a small farm surrounded by woods. It was there, in his family’s garden, that he first discovered his love for quality ingredients. He was one of three brothers, all passionate about hockey, and the family later moved to another small village near an ice rink. His parents encouraged hard work, and Alexandre got his first job at 15 as a dishwasher in a local Italian restaurant.
This small Italian eatery, where everything was homemade—bread, gnocchi, and other dishes—instilled in him a love for high-quality ingredients. But more than that, he was captivated by the unique energy of a kitchen.
“It was a bit like a hockey team: highs, lows, but an unparalleled camaraderie and adrenaline during service. The cooks were all characters, and I loved working with so many different people,” he recalls.
After high school, driven by a passion for travel, he enrolled in a culinary arts program in Ottawa, which he saw as a passport to explore the world. He then pursued studies in culinary management and gained his first hotel experience at the Hilton Lac-Leamy. There, he worked at the steakhouse, helped with buffets and banquets, and interned at the Baccarat restaurant, affiliated with the neighboring casino. This was his first taste of fine dining, a world that immediately captivated him.
The Culinary Adventures of Alexandre Vachon
After earning his degree, Alexandre Vachon was eager for new experiences and opportunities. He sent out applications to various establishments, uncertain of where the journey would take him. Ultimately, he found himself at the Fairmont Château Lake Louise. With seven restaurants and a high volume of guests, this iconic hotel offered Alexandre a dynamic environment for a year and a half. He worked notably at Fairview, which boasted a Four Diamond rating at the time. This period exposed him to a global mix of cultures and invaluable learning experiences. While the frenetic pace wasn’t his favorite aspect, he cherished the charm of the setting, saying, “Skating on a lake between two glaciers is something else for a small-town guy like me.”
Alexandre then returned to Montreal for a brief stint at Les Deux Singes de Montarvie, a small bistro where he enjoyed the open kitchen and the extraordinary connection with guests. The entire team, from the dining room to the kitchen, participated in service, creating a unique atmosphere. “It made me want to have my own restaurant, even though I was only 22.”
Next, he spent a year in Australia, working at a fine-dining restaurant in Surfers Paradise, just 30 minutes from Brisbane. There, he fell in love with preparing seafood and fish. Australia’s cultural diversity reminded him of Canada’s multiculturalism but offered a fresh perspective on both cuisine and life.
Upon returning to Quebec, he briefly worked at Deca77 but felt drawn to further his knowledge of French cuisine in France. However, before he could make the leap, he received a call from the team at Boulud preparing for the opening of Maison Boulud at the Ritz-Carlton in Montreal. Alexandre joined the team under Daniel Boulud and Ricardo Bertolino, contributing to the restaurant’s highly anticipated debut.
“I wanted to go to France, but France came to me,” he jokes. Working alongside Boulud and a team of Michelin-starred alumni, Alexandre, the youngest member of the kitchen, honed his skills in French culinary techniques. Over four years, he climbed the ranks from chef de partie to sous-chef, cherishing the high standards and camaraderie of the team. This transformative experience left him with nothing but fond memories and an impressive repertoire of skills.
At that time, Alexandre’s partner, Valérie, a pastry chef, returned from an internship in San Francisco. Jean-François Archambault of La Tablée des Chefs approached her to open Peccadille, a pastry and chocolate shop. When Alexandre wasn’t at the Ritz, he helped her with this new venture. During this time, Jean-François introduced him to another project: revamping the cafeteria at Jean Coutu. The goal was to revolutionize the concept by offering homemade meals with a constantly changing menu, aiming to elevate the standards of cafeteria dining.
This experience allowed Alexandre to engage with La Tablée des Chefs, whose social mission deeply resonated with him. He realized how impactful initiatives like this could be, saying, “This kind of commitment often has a greater effect than simply cooking chanterelles.”
Around this time, Valérie became pregnant. Caught between running the cafeteria and catering projects, Alexandre felt somewhat adrift. He missed the world of restaurants and hospitality.
Then, a headhunter based in Florida reached out to him with an offer at Manoir Hovey. “I had never heard of the hotel, but it was the perfect opportunity. A fine-dining restaurant on a human scale, with a team of eight people creating six-course menus. As a young chef with a growing family, the stability and quality of life immediately appealed to me.”
This pivotal moment marked the start of his journey as executive chef at Le Restaurant Hatley, where he combines his culinary expertise with a passion for local terroir, creating memorable dining experiences.
A Commitment to Traceability
Alexandre Vachon finds it exciting to see gastronomy evolving toward a more sustainable approach. For him, finding balance in this transition is crucial, and he takes pride in being part of it. Today, every aspect of Alexandre’s work and the efforts of the Hatley team prioritizes traceability.
“I love working with producers who are just 30 minutes from the restaurant. We plan upcoming crops and harvests together. It’s truly a team effort, and sharing is essential—with the team, the clients, and the suppliers. I absolutely love it.”
At Le Hatley, there’s no pepper or olive oil; apart from coffee, chocolate, and orange juice, everything is local. They bake their own bread, craft their viennoiseries, churn their butter—everything is made in-house from raw ingredients. This approach took four years to establish, but returning to the basics was essential for Alexandre. His dream is to take this even further: building a greenhouse, developing a forest garden, cultivating mushrooms, and tapping into a sugar bush. The goal is to achieve self-sufficiency without falling into greenwashing.
Above all, Alexandre wants to teach his children that simplicity is the ultimate luxury. “Planting carrots in a garden and savoring their taste—that’s the kind of thing that truly matters.”
Six years after joining Le Hatley, Alexandre Vachon and his family have found an enviable balance.
“My kids are 7, 6, and 4, and they’re growing up by a lake. I work five minutes from home. Every day, I pinch myself thinking about how lucky I am.”
And if you visit Le Hatley, you’ll likely feel that same sense of gratitude—enjoying the flavors of local ingredients thoughtfully prepared by a team of talented and passionate individuals.
Written by Jean-Philippe Tastet
Photography by Alison Slattery
