Clément Hamy

Clément Hamy took the Executive Chef role at StoneHaven Le Manoir in Sainte-Agathe-des-Monts, Canada, in 2024. The discipline behind that role traces back to lycée Hôtelier Saint Pierre, where Hamy’s training would have grounded the basics that matter in any serious kitchen: structure, consistency, and control. In the way he speaks about gastronomy, the emphasis stays on the work around the plate as much as on the plate itself, sourcing, balance, purpose, and the responsibility of serving food that satisfies without excess.

“We need to think beyond our plate if we want to sustain our lifestyle with healthy, intelligent food,” Hamy says. The line places cooking in the frame of long-term habit rather than short-term effect. Healthy and intelligent, in this context, points to a kitchen approach built on restraint and clarity, where the aim is not decoration but food that can hold its place in daily life. As Executive Chef at StoneHaven Le Manoir in 2024, Hamy’s role is to give shape to a coherent cooking from start to finish. The position demands that continuity: decisions before service, on the pass, and across the menu all have to read as one system.