Chef Dupoire began his formal training by serving his apprenticeship in the Loire Valley District in France; where he met his first mentor, Alain Couturier. His early professional culinary experience was garnered whilst working at two restaurants that were awarded the esteemed Michelin Stars. As his travels continued, enhancing the depth of his culinary experiences, and serving briefly in the corporal military service in the French Alps, Jean enhanced his skills cooking at Geneva's five-star hotel, La Reserve, in Switzerland. It was 1996 in Bora Bora where he embraced the tantalizing mixing of spices and blending of local flavours. Chef Dupoire's next port of call was London cooking for the Savoy Group's five-star hotels, The Berkeley and The Dorchester. Jean had an opportunity to work with his second mentor, Andrew Turner, whilst in London.

Ten years ago Jean travelled to Canada for the first time and spent a season at the Relais and Château Inn at Manitou in Ontario. His most recent position, prior to EPIC, was that of Restaurant Chef de Cuisine at The Ritz Carlton in St. Thomas, U.S. Virgin Islands, an establishment highly acclaimed for its French and Caribbean-inspired cuisine.

Today, Jean can often be found caring for the garden on the rooftop of the Royal York Hotel, a full circle - no doubt with his grandmother in mind. He describes his cooking style as "one inspired by the surroundings with a constant focus on the freshest of local ingredients." Chef Dupoire's global influence can be savoured at his signature restaurant, EPIC, winner of the CAA/AAA Four Diamond award, and of course it is well worth the journey!

Q&A with Master Chef, Jean Charles Dupoire

Born: Apr 27, 1973 in Tours, France
Education: First apprenticeship at the age of 15 for two years. Served yet another apprenticeship from age 17 to 19 where he learned all facets of the hotel/restaurant business.
Most influential experience: He could not pinpoint one specific experience, but notes that all of the experiences he has harvested from working all over the world have shaped his culinary style.
Biggest motivator: He is most motivated by his team and his guests. He aims to ensure that the entire team feels that each of their contributions is valuable. He is always aiming to exceed guests' expectations.
Favourite childhood food: Pôt-au-Feu and the traditional Charcuterie of his home town.
Most recent signature dish: Truffle-Infused Quail with Morel Mushrooms, Angel Hair Pasta and Sweet Pea Coulis
Craves to eat at home: Cheese is his biggest craving.
Favourite ingredients: Herbs
Advice to future cooks: "If you want to achieve, don't think this is like an 8-hour a day job. You always have to dedicate yourself and realize that it is a lifestyle choice. But realize that this job also gives you freedom, the ability to be creative every day."

http://www.epicrestaurant.ca/

For more information, contact Philippe Gaudet, 416/241-3600 x.341, pgaudet@acebakery.com.


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