Quebec Speakers, Training, Motivation and Team Building - Formax - Louis-François Marcotte - Speaker, Chef and Entrepreneur

Louis-François Marcotte
Chef, entrepreneur and speaker

Louis-François Marcotte
speakerchef and entrepreneur

Louis-François Marcotte, speaker, believes that cooking is accessible to all. Inherited from his paternal grandparents and his mother, who passed on her passion and that of his paternal grandparents, he was seduced by the culinary world from an early age.

After working for various food chains since his teenage years - from packaging to butchery - Louis-François abandoned his studies in mechanical engineering to enrol in cooking at the ITHQ. People think he's crazy, but he knows he's right.

After his studies, the new Chef has as much taste for entrepreneurship as he has talent behind the stove.

In parallel to his television career (Le goût de Louis, Cuisinez comme Louis, Le BBQ de Louis, Signé M.), Louis-François Marcotte is involved in four restaurants, including Le Simpléchic, Le Local, Le Hangar and the wine bistro-bar and Cabine M at Montréal-Trudeau airport. An enriching experience on all levels that he decided to take even further in 2014 by opening La Tablée des Pionniers, his sugar shack located in the north, in Saint-Faustin-Lac-Carré.

Because Louis-François Marcotte, speaker, is first and foremost a project guy, he accepted Groupe Sportscene Inc.'s proposal in spring 2015 and became vice-president of La Cage's catering arm. He was also a key player in the transformation of La Cage aux sports into La Cage - Brasserie sportive. This adventure led to his appointment as Vice-President of Branding for LA CAGE, BRASSERIE SPORTIVE.

Author of nine books, father of two and husband of actress/hostPatricia Paquin has all the makings of a successful man. His greatest role, however, is to bring together the people he loves, who are the foundation of his success.

Louis-François Marcotte's lectures :

Disponibles en Français et en Anglais / Available in French and English
A preparatory call is planned to adapt the content of the conference.

Passion and rigour, the right balance

Duration: 60 minutes, adaptable

You have seen him on television, bought his books and magazines, perhaps even shared a meal in one of his restaurants. But that is not the subject of Louis-François Marcotte's lecture. On the contrary, it will be the story of an entrepreneur. The story of a mechanical engineering student, working as a butcher's clerk, who became one of the most talked-about chefs and business owners in Quebec.

With a predisposition for fun and conviviality, Louis-François Marcotte will talk a little about his own history, but above all, he'll be interested in that of the people around him and those who attend his talk.

Behind his success and motivation are universal values that resonate with a wide range of people. For him it is all about cycles, in life and in business. Cycles that have constantly paved the way for the man, father and entrepreneur he has become.

Louis-François always adapts to his audience. Topics range from buying local to corporate crisis management. But at the heart of this conference, Louis-François Marcotte, speaker, always brings us back to the importance of finding the right balance in everything we do, from which flow his two secondary themes: passion and rigor.

At the finale, he elaborates on his biggest priority; his family... and reminds you that there is nothing more precious and energizing than prioritizing this portion of our lives.

The recipe for a high-performance team

If there's one place where teamwork is of paramount importance, it's in the kitchen. As an experienced chef, Louis-François Marcotte has come to understand that communication is essential to improving teamwork. As a result, he has developed "communication codes" that promote better collaboration between team members. With his lecture "La recette pour lier une équipe performante", he shares his secret ingredients for ensuring good team cohesion.

Biography of Louis-François Marcotte :

From an early age, Louis-François was drawn to the culinary world by his mother, who passed on her passion to him. Now it's his turn to share this culinary passion with us in his own way.

As a teenager, Louis-François discovered the world of food by working for various food chains. Then a mechanical engineering student at college, he changed his plans and enrolled in cooking at the ITHQ. Since then, he has managed four restaurants: Simpléchic, Le Local, Le Hangar and the Cabine M wine bistro-bar at Montréal-Trudeau airport. And because Louis-François is first and foremost a man of nature, as well as being constantly on the lookout for new projects, it was only natural that in the spring of 2014, he embarked on this new sugar season adventure with La Tablée des Pionniers, his sugar shack located up north in Saint-Faustin-Lac-Carré. In spring 2015, Groupe Sportscène appointed him vice-president of catering at La Cage. He was a key player in the transformation of La Cage aux sports into La Cage - Brasserie sportive.

The chef's goal is to demonstrate that cooking is accessible to all, so he takes his first steps on TV with the cooking show Le goût de Louis. He went on to produce Cuisinez comme Louis and Le BBQ de Louis, all broadcast on Canal Vie. He has since published nine books with Flammarion, the most recent of which, released on August 25, 2016, is devoted exclusively to apples. For nearly five years, Louis-François was part of Groupe TVA with the cooking show Signé M, the ultimate brand for lovers of the pleasures of the table, as well as with the magazine Signé M., which last appeared on December 24, 2015. In 2016, he was at the helm of the radio show BONHEURS DE TABLE, broadcast on ROUGE . (BELL MEDIAS). In 2019, he will appear on VERO.TV with his wife Patricia Paquin and their children in the series ON CHANGE D'AIR (2 seasons). In 2020 and 2022, with AIDE DEMANDÉE (1) (VERO.TV) Louis-François, through his advice as an entrepreneur and chef, supports five restaurant owners in the Greater Montreal area who are struggling with the effects of the pandemic. The documentary series proposed a second season in 2022, featuring restaurateurs from several regions of Quebec.

In September 2019, he opened a brand-new restaurant, CHEZ CHEVAL, which employs young people with autism spectrum disorders. The project has been a success, and since September 2023, the chef's dishes can also be enjoyed at the new CHEZ CHEVAL 2, which has a storefront in Ste-Julie.

He has been married since 2014 tohost and actress Patricia Paquin, with whom he has two children; Gabriel, born in 2010 and Florence born in 2015. He is also the proud father-in-law of Benjamin Gratton.

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