Chef
Alexandre Vachon
Executive Chef, Le Restaurant Hatley, Manoir Hovey
- Discipline
- Chef
- Based in
- Kyoto, Japan
Known for
- Contemporary yet classical French cuisine emphasizing local Quebec ingredients
- Training under Daniel Boulud at Maison Boulud, Ritz-Carlton Montreal
- 90% sourcing from regional producers at Le Restaurant Hatley
- Signature use of sauces and veal stocks in plating
i. Biography
Alexandre Vachon is a Canadian chef from Saint-Albert, Ontario, who trained under Daniel Boulud at Maison Boulud at the Ritz-Carlton Montreal, where he progressed from chef de partie to sous-chef over four years. He is currently Executive Chef at Le Restaurant Hatley (part of Manoir Hovey in North Hatley, Quebec), where he emphasizes local terroir and sources approximately 90% of ingredients from regional producers.
Profile updated April 2026
