Owner

Alex Landry

Co-owner & Sommelier, Mon Lapin

Discipline: Owner
Venue: Mon Lapin · Restaurant

Portrait of Alex Landry

i. Biography

His work centers on Mon Lapin’s wine program, after an early start in hospitality at Hôtel Levesque in Rivière-du-Loup and later work in restaurant management and sommellerie. That sequence maps cleanly onto the demands of the trade: hotel service builds discipline and attention; the dining room asks for timing, reading the room, and conversational control; wine service requires precision without losing the human side of the table. Since 2018, Alex Landry has been co-owner and sommelier of Mon Lapin, where the wine program is the core of his current practice.

The Path

Early hospitality work at Hôtel Levesque in Rivière-du-Loup gave Alex Landry a first lesson in the mechanics of service: notice what a guest needs, keep the pace steady, and treat the room as something you shape through consistency. That kind of training is practical rather than decorative. It builds the habits that matter later in restaurant management and sommellerie, where the work expands from service tasks to a broader command of atmosphere, timing, and the small judgments that hold a dining room together. Since 2018, Alex Landry has been co-owner and sommelier of Mon Lapin, and the role places the wine program at the center of the restaurant’s identity. The work asks for technical knowledge, but it also depends on reading the table and keeping the experience aligned from first pour to finish. In that setting, the wine list is not treated as a side note; it is part of the restaurant’s language, and Alex’s responsibility is to keep it coherent, responsive, and exact.

The Work Today

The wine program is the focus of his current work, which means constant attention to detail and ongoing calibration. That kind of stewardship is often invisible when it’s done well. At Mon Lapin, the task is to keep the program organized, expressive, and in step with the restaurant’s own way of working, so the guest experiences it as part of the whole rather than as a separate feature. The through line from Hôtel Levesque in Rivière-du-Loup to Mon Lapin since 2018 is service discipline applied to a more specialized craft. Both settings depend on timing, judgment, and the ability to make people feel considered. Restaurant management and sommellerie gave that early hospitality training a structure, and in the wine program it resolves into a precise form of service where care is measured in the details.

Career - co-owner and sommelier — Mon Lapin, Montreal (2018–present) - hospitality worker — Hôtel Levesque, Rivière-du-Loup

FAQ What is Alex Landry's current role? Alex Landry is Co-owner and Sommelier at Mon Lapin. Where did Alex Landry work before? Alex Landry's earlier career included Hôtel Levesque. What recognition has Alex Landry received? Canada's 100 Best Sommeliers Award (2025).