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Janik Quintal

Janik Quintal, Executive Chef is a recognised high level chef in Ottawa. With more than 20 years of developing his culinary craft and operational experience, he has planned and managed a host of memorable dining experiences from casual to fine dining, special events, corporate and private affairs such as weddings, bar mitzvahs at banquet facilities.

Janik’s passion for his food and beverage career began at an early age, as a Line Cook, in Catering Services and as a graduate of the infamous Integrated Culinary Management Diploma from George Brown College and shortly after he also became Red Seal Certified. He then received certificates from the French Wine Board of Canada and Ontario Board of Canada. More recently he was awarded the Gold Medal from Carleton University in the ‘Buy Local Challenge’. His reputation speaks for itself. Janik is indeed an accomplished manager of multi-outset establishments. With a vibrant, outgoing personality and a high degree of responsiveness to patrons with distinctive tastes is always assured. As an Executive Chef for Carleton University, he leads teams of up to 100 staff, providing offsite and onsite food services for 6000 people per day, introducing authentic new recipes, and participating in such events as: The Healthy Workplace Challenge, Flavours of Canda at UMASS, Mission Impulsable and dealing with local vendors and is active member of the CCFCC in Ottawa.

Prior to this, he held the position as Senior Sous Chef at Liberty Grand Entertainment Complex at various sites overseeing menu planning, service design and costing for diverse clientele including celebrities, large scale corporate events, weddings, anniversaries, and including Film Festivals, Genie Awards and fundraisers. As an Offsite Catering Coordinator to Courthouse Banquet Facilities, Courthouse Market Grille & Chamber Lounge, and various night clubs, Janik designed and prepared appealing menu items with customized food items for upscale patrons, presenting each delectable dish with creativity. As Chef de Partie and Saucier he took his career to new heights orchestrating a broad spectrum of kitchen operations, launching profitable menus with indigenous ingredients to compete with trends in the industry.

His unique approach to purchasing exceptional high quality ingredients and creating entirely new ideas and innovative presentations has enabled him to feel right at home in his career. He never fails to meet his primary goal to make delicious menu items for any time of the day or night. Janik continues to raise the bar and place service at the forefront of each dining experience. His portfolio of dishes incorporates seasonal fresh herbs into local purchased foods. He has a verifiable track record of levelling costs while maintaining the highest standards of quality care and presentation, improving and enhancing daily operation efficiency with precision in time excellence.

Janik strives to always produce healthy nutritious meals with the finest ingredients from neighbouring farmers where natural food flavours are abundant. He has enjoyed a thriving career as a high energy catalyst with charisma leadership, with optimal performance, providing consultancy and advisory while directing food operations as an authority figure. He has championed a career in menu planning as an innovative leader and an engaging trainer of new generation chefs. Restaurants and banquet facility management teams see Janik as a valuable team player who rises to the top in his industry through brand building and marketing expertise. His rich-mix of artistry is abundant through every dish he presents. He focuses on community goodwill and takes pride in introducing new recipes all year round.

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Missing

Everything was awesome, everyone loved the food, thanks a lot.