Monday, September 15 1:00PM—2:10PM

The Art and Science of Sense-ational Beer and Food Pairings Wine Tasting

Biography

François Pellerin made his début at Hotel La Sapinière in Val David in 1972. While working as a waiter he discovered his passion for the kitchen and spent 4 years assisting the well-respected chef Marcel Kretz. From 1976 to 1980 he was assistant chef and then chef at the Olympic Stadium, where he revelled in the experience of working many major events such as the Grey Cup, Les Floralies, the Quebec Bar’s annual dinner, the Women’s Forum, the Agriculture forum, and fashion events.

In the 80s, he pursued his quest for new challenges in the culinary field up in the Laurentians, and then went as far afield as Algeria. Upon his return to Quebec, he became maître d’hôtel at La Réserve St-Donat. In 1988, he acquired the Auberge des Neiges in Sainte-Agathe-des Monts and met Richard Rassi.

The two became partners to better interests and that took Chef Pellerin to Auberge La Sauvagine in Sainte-Agathe. In the 90s, he taught general and nouvelle cuisine in two culinary schools before making a big hit in the Val Morin Golf Club, where he leased the restaurant for four seasons. Since summer 2000, he and Richard Rassi have co-owned the Fourquet Fourchette in Chambly and, since 2005, the one in the Palais des Congrès.

In 2007, he was voted Chef of The Year for the Province of Quebec by the Société des chefs, cuisiniers et pâtissiers du Québec (SCCPQ).

Enrique Suarez has worked in the North American beer industry since 1984. He joined La Brasserie Unibroue in 1996 as Regional Sales Manager, East Coast division, and during the past 12 years he has demonstrated immeasurable passion, commitment and leadership in building sales volume and good will for Unibroue's brands in the US.