Timothée Vielajus - Chef
A graduate of the Institut de Tourisme et d’hôtellerie du Québec , Timothée Vielajus distinguishes himself by a rich career for his young age. An autodidact when he arrived in Montreal 6 years ago, he learned the rudiments of gastronomy at restaurant Les Trois Petits Bouchons , and became a cook at Fillettes. He began his training a the ITHQ while working simultaneously in the kitchens at La Salle à manger, Candide and the French Michelin-starred Le Fanal abefore becoming sous-chef at Chez l’épicier in 2018.
Timothée’s cuisine is at once rich, refined, comforting and responsible. Continuing the partnerships with local producers, he is committed to preserving the biodiversity of ingredients by connecting with programs like Gardiens de semences, and collaborating with organisations such as Fermes Urbaines Ôplant.