Jonathan Garnier, a French Canadian, originally developed his culinary skills in France by working in many different renowned establishments of the Côte d’Azur. Rapidly remarked as a talented cook, he had been offered a position as a private chef for a royal family of Middle East. This opportunity allowed him to be in contact with the political and artistic fields by participating to many exceptional evenings. His family origins and its openness to the world led him to give us a cuisine that he likes to reinvent, with Mediterranean accents and which is influenced by cultures of the world.
As he came back in Quebec, Jonathan Garnier and his brother open the prestigious culinary school La Guilde Culinaire, situated in the heart of Montreal. As cooking classes start, this school becomes a model for this domain. Working with the best chefs of Quebec, Jonathan Garnier offers classes open to the public or corporate activities, where his authentic and simple personality meet his love for cooking.
Passionate about cooking and challenge, the chef has recently expanded the range of services of his business. Catering services, private chef at home and recipes creation are now among the expertise of La Guilde Culinaire.
This outstanding communicator is part of the Ambassadors Club of Cacao Barry and he had the opportunity to represent many different brands. He also collaborates with many written, radiophonic and televised medias to show us the actual gastronomy from here and there with much love. He is well known for being the co-hosting chef and judge of the successful TVA television show “Ça Va Chauffer”. Jonathan is also co-hosted of the cooking show “Chef à la rescousse” on Zeste TV.
Recently, Chef Garnier has launched his first cook book named Entre-nous. Published by Éditions Transcontinental, the book includes more than 100 recipes for all occasions. “For my first cook book I worked with the recipes that I usually do when I receive friends or family at home. Simple and tasty recipes!” says Jonathan Garnier.
Chef Garnier also offers a lot of his time supporting important causes such as the Children’s Wish Association, Leucan, Fondation Jean Lapointe and many others. Since 2011, he is also chef to the prestigious gastronomic evening to the Canadian Cancer Society.
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