Edgar Trudeau-Ferrin

With nearly two decades of culinary experience, Chef Edgar Trudeau-Ferrin brings a wealth of knowledge and passion to his role at Rosélys. Having honed his skills under renowned chefs like Alain Ducasse and Kei Kobayashi, Chef Edgar's cuisine is a harmonious blend of French technique, Japanese precision, and Quebec terroir. His innovative and seasonally inspired menus have garnered acclaim, and he is celebrated for his ability to create memorable dining experiences. Before joining Rosélys, Chef Edgar held executive chef positions at several prestigious establishments, including Le Beaver Hall and Zumaia in Montreal. His culinary journey began as a dishwasher at Au Pied de Cochon, where he quickly rose through the ranks. Chef Edgar’s commitment to sourcing local, seasonal produce is reflected in his monthly 'La Table du Chef' series, where he collaborates with local artisans to create unique and unforgettable dining experiences. His dedication to his craft is evident in every dish he creates.