Chef
Cassandre Osterroth Pierre-Olivier Pelletier
- Discipline
- Chef
- Based in
- Quebec City, Canada
i. Biography
Chefs and co-owners at Kebec Club Privé in Quebec City since 2019, Cassandre Osterroth and Pierre-Olivier Pelletier work in a format where scale is part of the discipline. The room is small, the table is shared, and the cooking has to carry without the cover of distance. Before opening the restaurant, their shared work at Laurie Raphaël in 2018–2019 gave the project a common service rhythm: close quarters, precise timing, and a practical understanding of how two cooks move through the same night. A ten-seat supper-club style restaurant changes the contract between kitchen and guest. At Kebec Club Privé, Quebec products, know-how and atmosphere are not supporting details; they are the operating frame. One communal table, about ten guests, and a gastronomic experience in the same room as the cooking leaves little room for excess. Plates have to be clear. Pacing has to hold. The sense of place comes through ingredients and restraint rather than display.
The Climb
Early in their career, Cassandre Osterroth Pierre-Olivier Pelletier built a disciplined foundation as cook / restaurant staff at La Table du Chef in Sherbrooke, Quebec, Canada, before continuing as cook / restaurant staff at Laurie Raphaël in Quebec City, Quebec, Canada (2018–2019). Preparation, service timing, and the pressure of a working dining room are the durable parts of that education. In rooms like La Table du Chef and Laurie Raphaël, the craft is built through repetition: mise en place finished before it is needed, plates moving on time, and decisions made under service conditions rather than in theory. Since 2019, Cassandre has been co-owner and co-head chef of Kebec Club Privé, where the small format makes every choice visible. A room of about ten guests does not absorb imprecision easily. The pacing of the evening, the clarity of each plate, and the handling of Quebec products all sit close to the table.
Today
The restaurant is known for a single-table gastronomic concept with about ten guests and a menu that showcases Quebec products and know-how. That scale makes hospitality part of the technique. The meal is built for proximity: one table, one room, and a service rhythm that depends on direct attention. The cooking remains composed, with product and season carrying more weight than ornament. At Kebec Club Privé, Quebec is the working vocabulary of the menu. Products are handled with care, and know-how is expressed through precision, restraint, and the choice not to crowd the plate. The result is gastronomic without leaning on ceremony for effect.
In Their Words The quote sets the working rule: no fla-fla, no clutter, and rarely more than three or four ingredients per plate. That kind of restraint requires confidence in sourcing, cooking, and seasoning, because the product has less to hide behind.
Recognition
Cassandre's honors include Michelin star for Kebec Club Privé (2025) and Prix Michelin Jeune Chef (2025). In trade terms, those recognitions mark the reach of a small-room model built on one communal table, Quebec products, and a disciplined refusal of excess.
Profile updated July 2026
FAQ
Asked of Cassandre
What is Cassandre Osterroth Pierre-Olivier Pelletier's current role?
Cassandre Osterroth Pierre-Olivier Pelletier is Chefs and co-owners.
Where did Cassandre Osterroth Pierre-Olivier Pelletier work before?
Earlier in their career, Cassandre Osterroth Pierre-Olivier Pelletier worked at La Table du Chef and Laurie Raphaël.
What recognition has Cassandre Osterroth Pierre-Olivier Pelletier received?
Michelin star for Kebec Club Privé (2025).
