Pierre Moreau, CEO of Groupe Restos Plaisirs and Martine Plante, director of catering operations at the Concorde, today announced the appointment of David Forbes as head of the revolving restaurant Concorde Quebec. This appointment comes with those two counts already on the job is Olivier Blais, banquet chef and production manager and Julien Carbonelli pastry chef.
Chief David Forbes at the head of the brigade revolving restaurant
Despite his young age and the fact that exchanges the toque hat for almost permanently, David Forbes was not born the last rain. It was known in kitchens bistros of Quebec, especially the helm of Le Cercle, "living lab" of St. Joseph Street where he left a personal mark before ending up in the development of concepts restaurants and at the head of the brigade of the Hotel La Ferme (Massif de Charlevoix) for two years. This is the new revolving restaurant Groupe Restos Plaisirs that he will now turn heads with signature menus straight out of his head furnace. "We wanted a different restaurant that stands out, while remaining accessible. David is the new generation of leader, both creative and passionate about food, which will help make this new address a staple of Quebec," said Pierre Moreau, making full confidence in the new leader to bring a breath of fresh air at the top of the Concorde. David Forbes is already employed in design mode.
Olivier Blais, banquet chef and production manager
Official dealer responsible for managing banquets Hotel Concorde, the Restos Plaisirs Group told Olivier Blais as Chief banquets and production manager. With over 20 years experience in the kitchen, Olivier has been with the group for eight years, most recently acting as head chef representing the largest volume of business of the company or the Mad Pig Lebourgneuf. "Olivier has a sense of organization and extraordinary leadership. He has already proven, "says Pierre Moreau. Olivier Blais will lead the Concorde Banquet Operations and Production for all restaurants Groupe Restos Plaisirs in addition to taking care of the production side of the pastry. Concorde Banquets are in operation since late June and no need to add that the conventions, private parties and corporate events already take the new strong leader busy.
Julien Carbonelli, pastry chef Groupe Restos Plaisirs
Who makes woman takes country! In recent months, the Groupe Restos Plaisirs has a new pastry chef in the person of Julian Carbonelli. French original, Julien has a track record with a notice as pastry chef Cioccolato, the fine delicacies Georges-V transition, as well as Laurie Raphael where he sweet tooth of the greatest connoisseurs. Chef and his brigade Carbonelli will move to the fall in one of the kitchens dedicated to pastry Concorde. This is where all will now be created pastries of all restaurants Groupe Restos Plaisirs .
An expected opening
The changes are significant and are going well at the top of the Concorde where the construction of a bar, a dining-room and the redevelopment kitchens still need a few months of patience before the scheduled opening in October. Note that the media will be invited shortly unveil the name and image of the revolving restaurant operated by Le Groupe Restos Plaisirs.
Widely recognized as a pioneer and leader of the Quebec catering, Groupe Restos Plaisirs comprises four Crazy Pig and Little Pig Crazy, Café World, The Paris Grill, Le Lapin Sauté and three JaJa The P! Zz. To date, it employs about 650 workers. Since 1987, Groupe Restos Plaisirs maintains its primary mission, which is to just attract the customer and what is the daily achieve this objective at the heart of its outstanding success.
