Chef of several great restaurants with Michelin-starred baggage, Claude was captivated by the charm and terroir of Quebec. He transmits his passion through his constant search for a unifying theme that combines his two favorite homelands, Quebec and France.
Romain worked the majority of his professional career in the catering industry. Thanks to his passion for wine and the culinary culture, he chose to take a different path by choosing the gastronomic edition.
Hotel manager and sommelier, Raphael loves wine, and wine really loves him. He talks about wine as he lives, with a lot of love. His passion and his desire to always push himself to discover new things make him a logistic director always on top.
Give professionals of today and tomorrow the means to transmit their know-how and make the techniques and small tips of these great chefs accessible to all, so that everyone can cook at home.
Umami is also committed to making you discover the men and women of tomorrow through different portraits to promote their profession, at the heart of this know-how, we give the floor to these professionals to know their points of view on the restoration of 'today and tomorrow.
Umami is a magazine prepared and written by catering professionals, whose first goal is to set up for global gastronomy through different subject carried out in collaboration with chefs on every continent.