1909 Avenue des Canadiens-de-Montréal, Montréal, H3C 5L2
Yves Lowe is a well-known name in the Montreal restaurant scene.
His journey, marked by diverse experiences and significant successes, has recently led him to the position of Corporate Chef for the CH Group, the entity behind the Bell Centre.
Read also:
At the Heart of the Bell Centre: Yves Lowe and the Evolution of Its Restaurants
This promotion culminates in a career filled with challenges and refined skills through years of dedication and a passion for the culinary arts.
The Beginnings: Between Camaraderie and Precision
Yves Lowe's culinary story begins modestly at a McDonald's, where he discovers the strength of teamwork and the management of stress in fast food. At just 14 years old, he takes his first steps into the restaurant industry.
"I loved the atmosphere and the team spirit; it was exhilarating," he recalls.
After three years, he decides to pursue studies in computer science but quickly realizes it's not his path. A brief stint selling shoes at Foot Locker reinforces his desire to return to the kitchen.
It's in Saint-Sauveur, at the restaurant Le Maestro, where he reconnects with this passion. Yves starts working on weekends and immerses himself in the bustling environment of the restaurant.
Inspired by the energy and pace of the restaurant, he decides to formalize his skills by enrolling at the École hôtelière des Laurentides in Sainte-Adèle.
During his studies, he hones his skills and develops a true expertise in cooking.
"The culinary school gave me the tools to understand the fundamentals of professional cooking and helped me build confidence in myself," Yves explains.
From Saint-Sauveur to Montreal: The Rise in Competence
Yves's significant breakthrough in the world of gastronomy happened when he joined Le Méditerranée (now closed) in Montreal, under the guidance of Claude Pelletier. It's here that he refines his skills as a garde-manger chef and discovers the rigor of fine dining.
"Le Mediterraneo was a melting pot of talent. Working alongside chefs like Michel Ross and Joe Mercuri taught me so much," he explains.
Yves also seizes the opportunity to participate in culinary competitions, encouraged by his mentor Claude Pelletier. Determined to perfect his techniques, he often stays late after the restaurant closes to prepare dishes that he submits to Claude Pelletier for evaluation the next morning. His desire for continuous improvement and passion for cooking led him to spend long hours in the kitchen, tirelessly working to refine his skills.
These competitions push his limits and earn him recognition. Yves wins the title of Apprentice of Quebec in a competition held by the Society of Chefs, propelling him onto the national and international stage, including events in Frankfurt and New Zealand.
Pursuing Challenges: Leading Multiple Restaurant Openings
In 2001, Yves followed Claude Pelletier to open Cube (now closed), a renowned establishment at the Hôtel Saint-Paul. He quickly ascends to roles with increasing responsibility, managing teams and overseeing the development of complex menus.
His constant desire for novelty drives him to embark on new projects, such as the opening of the OTTO restaurant at the W Hotel in Montreal. Yves starts as a sous-chef for two years before climbing the ranks to become the executive chef, a position he successfully holds for six years.
His time at OTTO allows him to learn the intricacies of managing large operations, including room service and banquets.
"It was my first experience as an executive chef, and I learned to balance culinary creativity with operational demands," he says.
Working at Hôtel Vieux-Montréal was a crucial step in Yves's career. It was here that he truly learned to handle the financial aspects of a professional kitchen. As an executive chef, he had to balance creativity with budget constraints, developing a solid understanding of food costs, inventory management, and profitability. This experience equipped him with the skills necessary to oversee complex culinary operations while maintaining a close eye on financial outcomes.
This experience equipped him with the skills necessary to oversee complex culinary operations while maintaining a close eye on financial outcomes.
The Bell Centre: A New Era
In 2015, Yves joined the Bell Centre as a sous-chef. He discovers a whole new dimension of managing high-volume culinary operations, overseeing large-scale activities, and developing new concepts for the center's restaurants.
His rapid rise led him to the role of Corporate Chef for the CH Group, where he now supervises all aspects of catering for the group, including major events and festivals.
Under his direction, his team has not only expanded its culinary offerings but also increased its presence in various festivals like Les Francos de Montréal and Osheaga.
With several ideas in mind for his new role, Yves aims to integrate local producers into the menus, reflecting his commitment to community and sustainability. We can expect to see several initiatives in the coming months following his promotion as Corporate Chef of the CH Group.
The Bell Centre's Restaurants: A Must-Visit for Your Next Shows and Games
Following his promotion to Corporate Chef of the CH Group, Yves Lowe passed on his position as the Bell Centre's executive chef to his long-time right-hand man, Lee Sallafranque, who has been with him for nearly twenty years.
Under their leadership, the Bell Centre's restaurants offer a unique experience, allowing guests to enjoy meals and drinks without stress, even on game or show nights. Thanks to impeccable coordination, the team is informed of any delays and ensures that guests don't miss a moment of the event.
Here are just a few of the experiences you can find on-site.
1909 Avenue des Canadiens-de-Montréal, Montreal, H3C 5L2
This chic and trendy restaurant bar evokes the festive atmosphere of speakeasies. The à la carte menu, based on the "farm-to-table" concept, features individual dishes that highlight local Montreal products. Signature cocktails, crafted to your taste by a team of mixologists, and a selection of 800 bottles of wine complete the experience.
1909 Avenue des Canadiens-de-Montréal, Montréal, H3B 5E8
Embracing the style of a classic steakhouse, 9-4-10 is the go-to spot for meat and grill enthusiasts. The menu offers the best cuts of meat, à la carte sauces, and signature sides, as well as carefully prepared fish and seafood. The restaurant is open every game night and during certain shows.
1275 Rue St-Antoine O, Montréal, H3B 5E8
In a modern and industrial setting, Canti provides a relaxed and warm ambiance. The menu features Italian classics such as fresh pasta and focaccias, along with burgers and steaks for meat lovers. On game nights, Canti stands out by reserving tables for intermissions and post-game, ensuring enjoyment and memorable moments for all guests.
1280 Avenue des Canadiens-de-Montréal, Montréal, H3B 5G0
Bazarette is a lively, friendly wine bar. Offering a selection of signature cocktails and dishes to share. Ideal for enjoying a drink before or after a match or show at the Centre Bell, Bazarette is open to ticket holders on event nights.
En centralisant les opérations culinaires et en assurant une qualité constante, Yves et Lee ont transformé les restaurants du Centre Bell en destinations incontournables pour les amateurs de bonne cuisine et de grands événements.
Yves Lowe: An Inspiring Chef Elevating Your Next Visit to the Bell Centre
Yves Lowe's journey is an inspiration to all who aspire to succeed in the restaurant world. From his modest beginnings at McDonald's to his current role as Corporate Chef of the CH Group, Yves has turned every challenge into an opportunity, driven by an unwavering passion for cooking and a relentless drive to push boundaries.
With ambitious projects underway, including the integration of local producers and the creation of new experiences, Yves Lowe's future within the CH Group promises to be as exciting as his journey thus far.
Reserve your table at the Bell Centre restaurant of your choice for upcoming summer shows in June and August 2024. More details on the schedule can be found here.
Check out the Centre Bell's social media channels for all their events:
Photos Credits : ZAZOOM PHOTO, Vitor Munhoz, Frédérique Ménard-Aubin , and Jany Tremblay.
