Marc-André Jetté and Mila Rishkova: a success story in both love and business

From the farm to fine dining

Marc-André grew up on a farm in Saint-Césaire, Montérégie, where he learned about agriculture from his father, a miller. His first restaurant experience was in a sugar shack, starting as a dishwasher before moving through various kitchen roles. “I stepped into the kitchen and never left,” he recalls.

After being rejected three years in a row by the ITHQ, he finally enrolled in its advanced culinary program following a DEP in Saint-Jean-sur-Richelieu. A formative internship at the two-Michelin-starred Coutanceau in France taught him as much about what he didn’t want: “There was no leadership, no communication,” he remembers.

Back in Montréal, he worked at L’Épicier (chef Laurent Godbout’s now-closed restaurant), Decca 77, Ferreira, Petit F, and Laloux—where he became head chef at just 25.

From Tim Hortons to Graziella

Mila’s first restaurant jobs were at McDonald’s and Tim Hortons—“important places when you’re 15!” she laughs. While studying literature at Concordia University, she joined Newtown, where she climbed from coat check to bartender, driven by a thirst to learn. It was there that she met Marc-André. “I always say he’s the only good thing that came out of that job,” jokes Marc-André.

Mila later managed at Decca 77, Bar & Boeuf, and Osteria Venti, where she handled the wine list. Her growing passion for wine led her to Graziella, where she deepened her expertise. “We did a lot of blind tastings. Nicolas de Planvin was the sommelier—he had a real gift for sharing his love of wine,” she recalls.

The adventure of Les 400 Coups

Marc-André became head chef at Les 400 Coups in Old Montréal, co-signing the menu with his friend, pastry chef Patrice Demers. The restaurant was a hit, but after years of relentless work, both Marc-André and Mila were on the brink of burnout. “We had tonic, butter, champagne, and white wine in the fridge. We worked all the time,” he says with a laugh.

Three years later, he told Patrice he was leaving to open his own restaurant—just as Patrice and his partner were launching Patrice Pâtissier. The couple took six weeks off—“unthinkable for us at the time”—and it did them a world of good. Upon returning, Marc-André started a catering business in the basement of a funeral home, while Mila joined the team at Tapeo.

The birth of Hoogan et Beaufort

Two years and one child later, in 2015, Marc-André finally opened Hoogan et Beaufort in the Technopôle Angus—reviewed first by Jean-Philippe Tastet in Le Devoir.

After her maternity leave, Mila joined Bouillon Bilk before moving to Marc-André’s catering operation. “I didn’t really know what I was getting into, but I loved it,” she says. She discovered a real passion for logistics, planning, and strategy.

The wine dream and new ventures

By 2018, the couple began developing Hoogan et Beaufort’s exceptional wine program—now boasting over 750 labels and attracting guests from as far as New York and Boston. “There aren’t many restaurants with a wine program like this,” Mila says proudly.

Then came the pandemic. Marc-André bought out his partner and officially brought Mila into the business. “I took over as general manager of the catering side, overseeing the team, logistics, and sales. There’s also a marketing and tech component I love,” she explains.

To sustain their network of suppliers, they launched Édouard et Léo, a high-end butcher shop that now includes two locations (Ahuntsic and Hochelaga-Maisonneuve) and an online platform. And while the world slowed down, they began working on a long-awaited dream: Annette Bar à Vin, set to open this spring.

Annette: a neighborhood wine bar

“We’ve dreamed of opening a wine bar for a long time,” says Mila. “Juliette was two when Marc-André opened the restaurant, and he was already talking about it. I decided to wait—easier said than done back then!”

Marc-André adds: “We fell in love with the east end of the city—it’s where we belong. The Angus Development Corporation offered us a space and wanted a long-term vision for the area.” Together with LG2, they designed Annette as an inclusive, approachable bar à vin. “It’s a place for everyone, with house wines at $10 a glass and rare, unique bottles from small producers,” he explains. “We wanted to create the kind of place we’d love to hang out at—with good food, good music, and a great vibe.”

From chef to entrepreneur

With multiple projects now thriving, Marc-André has gradually stepped away from the stove to focus on leadership and business. “It’s hard—I’m a cook at heart—but I love the business side. I love my role as an entrepreneur,” he admits.

He credits his success to his team: “My greatest strength has always been surrounding myself with good people. Without my team, the pyramid would collapse.”

A perfectly balanced duo

Marc-André and Mila complement each other’s strengths seamlessly—his creativity and technical precision, her vision and strategic drive. Deeply rooted in Montréal’s restaurant culture, they remain close to their teams and present in their establishments every day. Their businesses thrive through the same values that define them: authenticity, collaboration, and passion.

Together, they’ve built more than restaurants—they’ve built a legacy.