MEET THE CHEF OF OMNI MONT-ROYAL
The master chef who carefully crafts our menus
Already at a young age, in a family environment in the heart of the Lyonnais Region in France, where the art and pleasure of savoring a good meal is an everyday custom, the orientation towards a Culinary Institute was a logical route for Chef Laurent Miot.
After three years at the Culinary Institute of Paris, he began his internship as a cook at the Hilton Paris. Following his executive chef's advice to travel and learn, Chef Miot began in Ajaccio Corsica, following with the Suisse Alps in Verbier where he worked in a Hotel Chateau, then at the famous Hotel Martinez in Cannes (2 étoiles Michelin) where he discovered his taste for a prestigious cuisine. Chef Miot pursued his culinary career at the Hotel Beau Rivage in Geneva recognized by the Gault Guide and Millau 18/20. Eager to discover other horizons, he decided to leave Europe and adventure in Montreal, Canada. The Ritz Carlton Hotel and the Hotel de la Montagne were his first Canadian experiences. Chef Miot then decided to leave the city in a more country setting. He joined Fairmont Hotels and Resorts in Mont-Tremblant, where he was part of the opening team of the hotel. He started as a sous chef at the Fairmont and quickly made it to executive chef where he stayed for 10 years. The desire to return to the lively city of Montreal, and to improve his management skills brought him to take a position at the National Bank's food service as a director.
Always looking for new challenges, he then joined the management team of the Montreal Casino to help in the preparation of the restructuring and renovations of all the restaurants. Mission accomplished, Chef Miot is ready to take on new challenges at Hotel Omni Mont-Royal, where he offices as executive chef.