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Originally from Lyon , the chef Roland Michon has over 25 years of experience in the kitchen. His career began in 1980 at the School of Hotel Lyon. After two years behind pots school , Roland improves their learning Michon fine dining Chez Léon de Lyon , a great restaurant in Lyon two-star by the Michelin Guide . Roland Michon , subsequently , made ??his knives go Chez Pierre Gagnaire in St. Etienne, another decorated with three stars by Michelin in Jacques Pic in Valence property also awarded three Michelin stars by the Michelin Guide . Then Roland becomes second chef at the Hostellerie de la position in Avallon in Burgundy before finally becoming chief Bellevue Pavilion at Belley. Obtaining this title, widely recognized among our French cousins ??, leads to reposition . Dreaming of adventures and travels , he decided in spring 1989 to leave his toque chef to fly to Quebec.
It is in Magog, Chez Jean-Pierre, Roland made ??his debut as leader in Quebec . After that, he will leave to the discovery of Canada and ask her pots in Whistler, British Columbia, from a recognized as a mecca of fine dining tourist destination. Roland cook for 8 years at Canadian Mountain Holidays in Revelstoke and Golden Great Canadian Heliskiing for skiers from around the world.
In 2002 , Roland Michon returned to Quebec to participate in the establishment of the restaurant Lady of the Lake Magog. After three years at the helm of this kitchen , Roland decided to settle under its own banner as a caterer and private chef . Thus began the great adventure of Roland Michon, chief caterer , which currently has a fortnights employees and a loyal customer base is constantly evolving.
