Chef
Philippe Picard-Labelle
- Discipline
- Chef
- Based in
- St-Benoit de Mirabel, Canada

i. Biography
Philippe Picard-Labelle is the chef of CABANE À SUCRE AU Pied de Cochon in St-Benoit de Mirabel, a role that feels less like a departure than a natural continuation of a long, shared rhythm with the Pied de Cochon team. His story is rooted in that house-style world from the start: he grew up with the group, absorbing its pace, its energy, and its unmistakable way of turning a meal into something abundant and memorable. Over time, that familiarity became craftsmanship, and craftsmanship became leadership. Before taking the kitchen’s lead role, Picard-Labelle served as chef de cuisine at the same sugar shack, a step that placed him at the center of CABANE À SUCRE AU Pied de Cochon’s daily momentum. In a setting where the name alone suggests warmth, generosity, and the pleasures of a singular table, his path reflects a steady deepening of responsibility rather than a dramatic reinvention. He moved from being part of the team’s fabric to helping shape the room from within, carrying forward a sense of continuity that is as important as technique. What is notable in his trajectory is the constancy of the place and the people around it. St-Benoit de Mirabel is the backdrop, but the true setting is the kitchen culture he has known for years: collaborative, closely held, and built on shared history. Growing up with the Pied de Cochon team meant learning the language of the house early, long before titles were attached. By the time he became chef de cuisine, he was already fluent in the expectations, tempo, and collective memory that define the kitchen’s identity. Now, as chef, Picard-Labelle leads from within that same lineage. The progression from a young presence around the team to chef de cuisine and then to chief steward of CABANE À SUCRE AU Pied de Cochon speaks to trust earned over time. It is the kind of career arc that feels especially fitting in a place where continuity matters: where the experience of working together, season after season, becomes part of the food’s character and the restaurant’s spirit.
The Essentials - Current role: chef. - Place: St-Benoit de Mirabel. - Career note: former chef de cuisine. - Formation note: grew up with the Pied de Cochon team.
Profile updated July 2026
FAQ
Asked of Philippe
Where does Philippe Picard-Labelle work?
He works at CABANE À SUCRE AU Pied de Cochon in St-Benoit de Mirabel.
Who is Philippe Picard-Labelle?
He is the chef of the sugar shack and previously worked there as chef de cuisine.







