Marc Laroche is a seasoned culinary professional currently serving as the Corporate Chef at Olymel since 2009. With a diverse background in the culinary arts, Marc has held various prestigious roles, including Executive Chef at Château de l'aéroport and Director of Food and Beverage at Station Mont-Tremblant. Educated in pastry and baking at the Institut de tourisme et d'hôtellerie du Québec, Marc also obtained a cooking degree from the Department of Labor and Manpower in Nova Scotia. Their extensive experience spans multiple hotels and restaurants, showcasing a profound dedication to the culinary field.
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