Edgar Trudeau-Ferrin

With nearly two decades of culinary experience, Chef Edgar Trudeau-Ferrin brings both depth and creativity to the kitchen at Rosélys. His craft has been shaped by formative years alongside acclaimed chefs such as Alain Ducasse and Kei Kobayashi, inspiring a style that blends French technique, Japanese precision, and the richness of Québec’s terroir. 

Before joining Rosélys, Chef Edgar led prestigious kitchens including Le Beaver Hall and Zumaia in Montréal, building a reputation for seasonally driven menus and memorable dining experiences. Today, his passion is evident in each dish he creates.