At 26, Benoît Poliquin is one of an increasing number of young, talented Québec chefs who contribute daily to the delicious evolution of Québec nouvelle cuisine and culinary arts. At a very early age, Benoît knew that his calling was to be a chef. He attended culinary school in his native Québec City, where he learned the foundation of traditional haute cuisine. He later interned at Rideau Hall, the official residence of Canada’s Governor General, along with some of the country’s top chefs.
At age 24, he was appointed Executive Chef at Péché Véniel, one of Québec City’s most renowned restaurants. During his tenure there, he perfected his global approach to cooking, mixing haute cuisine with international flavors and seasonal, local ingredients.
James Beard, Charlie Trotter and Thomas Keller are some of the American chefs who most influenced his style. Most recently, Benoît was an invited guest chef at the James Beard Foundation.
Today, Benoit is executive chef at Quebec Government House in New York where he delights the many distinguished guests that dine at his table.