Marc-André Jetté and Mila Rishkova: founders of a discreet restaurant empire

Marc-André Jetté and Mila Rishkova: founders of a discreet restaurant empire

Marc-André Jetté and Mila Rishkova helm Hoogan et Beaufort, the catering arm Hoogan et Beaufort Événement, the butcher shop Édouard et Léo, and the very chic wine bar Annette. Business partners and life partners, they are also the parents of a little girl, Juliette. Together, these two passionate hospitality entrepreneurs have quietly built one of the most remarkable success stories in the industry. Portrait of an exceptional couple.

Humble beginnings before takeoff

After working his way up from dishwasher to cook to chef in some of Montreal’s top restaurants, Marc-André launched a modest catering service from the basement of a funeral home. “Modest” quickly became “highly sought after” and “widely acclaimed”. Success followed to such an extent that the young chef decided to open his own restaurant—Hoogan et Beaufort—in the Angus Technopole. A bold move at the time, as the Shop Angus district was still rather quiet. The success was almost immediate. Jean-Philippe Tastet, now a member of the Tastet team, was in fact the first food critic to write about the restaurant, in the pages of Le Devoir.

A magnificent restaurant

Dining at Hoogan et Beaufort is always a kind of gift—something you treat yourself to, or offer to the people you’re with. Success came right from the start at this stunning restaurant in what was then a somewhat overlooked industrial area, today a vibrant and bustling neighbourhood. Flawless cuisine, attentive service, an outstanding wine list, and a luminous setting—everything comes together to spark joy. Not to mention the large hearth with its crackling fire.

A small detail that says a lot: some New York clients travel to Montreal for a few days simply to enjoy certain bottles. They return home only to realize that their entire trip cost them less than if they had ordered that same bottle in New York (!)

Exceptional catering

Eager to nourish, surprise and delight even more guests—including those who wanted to relive the Hoogan et Beaufort experience in different settings for special occasions—Marc-André went on to create a large-scale catering service: Hoogan et Beaufort Événement. As he eloquently presents it on his website, the service “strives to transform your events into unique moments through signature cuisine, attentive service, vibrant artistic direction and a tailor-made approach.” Another resounding success, once again creating close ties with the public. Companies such as Lightspeed and Cirque du Soleil are among the many clients proud to work with Hoogan et Beaufort Événement.

An irresistible wine bar

Just steps from Hoogan et Beaufort, in a newly built, futuristic-looking space, Annette opened in 2023 and immediately earned its place among Montreal’s most sought-after wine bars. In a large, modular architectural setting, Annette offers an impressive selection of bottles and truly delicious food crafted by Marc-André—small plates with big ambitions, first and foremost the ambition to bring joy to guests.

To shape the identity of the wine bar, the couple imagined a character named Annette. The feminine name evokes a refined, delicate experience, but it is also a nod to Ukraine, where Mila is from. “We put dill in everything in the summer!” she exclaims. The green, omnipresent in the branding and décor, is also a reference to “Zelensky green”—a symbol of resistance from the Ukrainian people and their president, Volodymyr Zelensky, in the face of Russian aggression.

Working with ad agency LG2—also based at the Technopole Angus—Marc-André and Mila shaped both the space and the concept. “Annette is meant to be welcoming for everyone and highly accessible, with house wines at $10 a glass alongside rare and unique vintner selections,” they explain. “Wine is very important to us because it is where the love of sharing meets indulgence, learning, and also history. The wine cellar is like a library: every reference has its own universe that we want to share with those we appreciate. By sharing wine, we create friendships and new stories,” adds Mila.

A commitment to quality butchery

Then came COVID-19—a terrible time for everyone, especially restaurants forced to close to the public. Overflowing with energy and fundamentally generous, Marc-André chose to combat hardship with goodwill, launching a new venture closely aligned with the first three: the butcher shop Édouard et Léo. With two locations in Montreal—one in Ahuntsic and the other in Hochelaga—Édouard et Léo quickly added an online boutique offering all the products found in-store, as well as a Brossard outpost.

All their meats come from Quebec producers, with the exception of certain beef products sourced from Prince Edward Island. The cuts and their processing are carried out by the house’s master butchers and chefs, who work in collaboration with the charcutiers to produce all their homemade prepared meats.

Together, these four ventures employ an average of 170 people and constitute a circular economy in themselves.

“Passion and evolution are always what drive our businesses. We take great pleasure in what we do, and in seeing our businesses and our teams grow over time. We are very proud of that,” they explain.

Mila adds: “To me, the most important thing in the restaurant industry is knowing how to clearly communicate the establishment’s culinary identity to the team. Respecting that identity is what allows us to nurture the quality of our offering and the pride of our team. In our field, outstanding customer service always starts with a love of human connection, curiosity and appetite.”

The work, ingenuity and talent of this ambitious, hard-working couple are truly impressive. Québec needs more stories like theirs: models that invigorate our economy and drive positive change—while never compromising on quality or heart.

Written by Jean-Philippe Tastet
Photography by Mikael Lebleu