Every year on March 8th, International Women's Day highlights both progress and ongoing struggles for equality. In Montreal, this day is an opportunity to recognize the impact of women across all sectors of society, including a field that remains largely male-dominated: the restaurant industry.
Professional cooking has always been a profession of passion and dedication, but also one that demands endurance and perseverance. Despite significant progress, challenges persist for female chefs, sommeliers, entrepreneurs, and restaurant workers. Demanding schedules, wage inequalities, career advancement barriers, and underrepresentation in leadership roles continue to complicate their paths. Yet, these women are reshaping the industry with their talent, resilience, and innovation.
This article highlights inspiring figures shaping Montreal's food scene. Whether through their creativity, community engagement, leadership, or determination to break stereotypes, they are redefining the role of women in the kitchen and restaurant management. By celebrating them, we not only recognize their vital contribution to diversity and excellence in the industry, but also emphasize the importance of continuing the fight for true equality.
A Look at the Evolution of Women's Rights in Quebec
The history of women's rights in Quebec is marked by significant progress achieved through decades of advocacy and activism.
Read also:
The Faces of Montreal's Culinary Scene: the Chefs and Stars Shaping the City's Best Restaurants
1765 to 1864: Women contribute to family economies and gradually enter certain urban professions, such as teachers, merchants, or factory workers.
1865 to 1939: The first major feminist movements emerge, advocating for higher education, voting rights, and workplace recognition.
1940 to 1964: Access to contraception, increased female enrollment in universities, and a gradual return to the workforce pave the way for profound social changes.
1965 to 1989: The Quiet Revolution accelerates the recognition of women's rights, as they claim their place in all aspects of society.
1990 to today: Despite significant progress, inequalities remain, particularly regarding wage equality, work-life balance, and representation in leadership roles.
Source
In 2025, as we celebrate the inspiring journeys of these female restaurateurs, it is crucial to remember that the fight for equality is still ongoing. Every woman who asserts herself in this industry helps shift mindsets and paves the way for future generations.
Let's meet these women and explore how they are transforming Montreal, one plate at a time.
Pamika Sukla of Pamika Thai, Issan Wineroom, Mae Sri Comptoir Thai, Garden Room Mae Sri and Pamika Kitchen
Pamika Sukla grew up in Thailand, surrounded by the aromas of fresh herbs and simmering curries. From an early age, she developed a deep love for a cuisine where every flavour tells a story. Upon arriving in Montreal, she realized that the true essence of Thai gastronomy was underrepresented. Determined to change that, she transformed her passion into a thriving culinary success story, making her name synonymous with several distinctive establishments.
With Pamika Thai, Mae Sri Comptoir Thai, and Issan Wineroom, she reinvents Thai classics with a contemporary touch. At Issan Wineroom, she highlights the bold flavours of northeastern Thailand, pairing them with a refined selection of wines. Meanwhile, Mae Sri specializes in Thai noodle soups, a first in Montreal. Each venture reflects her commitment to sharing the richness of her culture while adapting to the expectations of a curious and discerning clientele.
Her journey, marked by boldness and determination, proves that building a culinary empire is possible without sacrificing authenticity. As a seasoned entrepreneur in a highly competitive industry, she asserts her style without compromise. Her influence extends beyond her own restaurants-she is redefining how Thai cuisine is perceived in Montreal, making her an essential figure in the city's dining scene.
Dyan Solomon of Olive et Gourmando
Behind Olive et Gourmando lies the relentless dedication of a woman who has left her mark on Montreal. Dyan Solomon didn't just open restaurants; she created spaces where food became a universal language.
Since 1998, Olive et Gourmando has become an institution, attracting locals, artists, and travellers. With Foxy, she took on a new challenge: wood-fired cuisine that is both raw and refined.
Her vision is built on a strong belief: simplicity requires absolute precision. She creates spaces where every dish tells a story of passion and sharing. Her journey, marked by challenges and innovations, continues to inspire a new generation of women restaurateurs who, like her, refuse to compromise on quality and authenticity.
Vanya Filipovic of Vin Mon Lapin and Rôtisserie La Lune
Growing up with a chef's father and a sommelier mother meant being immersed in a culture of taste and sharing from an early age. For Vanya Filipovic, this early exposure shaped a career driven by excellence and instinct. More than just a sommelier, she is an ambassador for thoughtful, responsible wine.
After several years with the Joe Beef group, she co-founded Mon Lapin, where wine is not merely an accompaniment but an integral part of the experience. Every bottle she selects tells the story of winemakers committed to sustainable practices. Alongside her longtime associate Alex Landry, she champions biodynamic wines that respect the land. Her philosophy? Making wine approachable without compromising on quality.
Named Canada's best restaurant in 2024, Mon Lapin proves that excellence and conviviality can go hand in hand. But for Vanya, recognition is not the end goal. With the opening of Rôtisserie La Lune and the development of Vins Dame-Jeanne, she continues her mission: to democratize natural wine while preserving its authenticity. She mentors the next generation, shares her expertise, and advocates for a more inclusive wine industry. In a field still largely male-dominated, she asserts herself with both rigour and accessibility. Mon Lapin, Vins Dame-Jeanne, Rôtisserie La Lune-each of these projects reflects her drive to elevate standards and change industry perceptions.
Photo Credits: dominique_lafond
Kimberly Lallouz of Miss Prêt à Manger and Monsieur café & vins
Kimberly Lallouz has a natural talent for aesthetics and innovation. Before turning to the restaurant industry, she worked in fashion, refining her eye for detail and design. It wasn't until she traded her high heels for kitchen clogs that she discovered her true calling.
In 2010, she launched Miss Prêt à Manger, a concept focused on fresh, ready-to-eat dishes. Her dynamic and creative approach quickly expanded her influence, allowing her to build a thriving culinary empire. With Monsieur Café & Vins, she continues to innovate, offering a cuisine inspired by her travels, highlighting seasonal ingredients, and fostering close collaborations with local producers.
Highly active on social media, she leverages these platforms to showcase her projects and assert her presence in the industry. Her business acumen has led her to diversify her ventures, combining restaurant ownership, television hosting, and the development of innovative culinary concepts. Through her media appearances, she shares a relaxed and engaging vision of cooking, where enjoyment takes center stage. Her ambition knows no bounds, and each project she undertakes reflects her drive to surprise and create unforgettable dining experiences.
Mélanie Blanchette of Bouillon Bilk, Cadet, Place Carmin and Oncle Lee
Mélanie Blanchette has established herself as a key figure in Montréal's culinary world. Originally from Québec City, she took her first steps in the restaurant industry at McDonald's, where she was introduced to the world of service and management. Passionate and determined, she worked her way up through various establishments before building the culinary empire that defines her success today.
After humble beginnings in the restaurant industry, she co-founded Bouillon Bilk in 2011 with Chef François Nadon. Located at 22 Sainte-Catherine Street East, this establishment quickly became a reference for its inventive cuisine and impeccable service. Building on this success, Mélanie expanded her culinary presence with Cadet, a beloved destination known for its shareable plates and relaxed atmosphere. In 2021, she launched Place Carmin, a modern French brasserie that seamlessly blends elegance and conviviality. Her latest venture, Oncle Lee, offers a contemporary take on Chinese cuisine, further enriching Montréal's vibrant food scene.
Hanna Hajilou of À la table by Hanna
Hanna Hajilou has always had a natural talent for hospitality. Since her childhood in Montreal, she has cultivated a passion for refined flavours and the joy of sharing a great meal. Inspired by family traditions and renowned chefs, she honed her craft and began sharing her creations on Instagram, quickly attracting a loyal community.
In 2016, she launched À La Table by Hanna, a business specializing in gourmet tables and high-end tasting boxes. What started as a passion evolved into an innovative concept that captivates food lovers and event organizers alike. Each box tells a story, carefully blending local and imported products with an elegant presentation where refinement meets generosity. She offers a variety of assortments, from cheese and charcuterie boards to sweet compositions, as well as fresh fruit selections and artisanal products.
Her expertise appeals to a diverse clientele, from major corporations to individuals seeking unique culinary experiences. Her sought-after workshops teach the art of creating gourmet tables, turning meal preparation into an inspiring experience.
Today, she continues her mission through immersive workshops, collaborations with local artisans, and the development of an exclusive product line. She is now at Fou Fou in Royalmount, where she keeps innovating and sharing her passion.
Helena Loureiro of Helena and Portus 360
Helena Loureiro grew up in Serra de Santo António, a Portuguese village where meals are at the heart of daily life. From an early age, she was fascinated by the flavours and traditions that shaped her family's routine. Inspired by recipes passed down through generations, she developed a deep passion for cooking, which led her to enroll at the Lisbon Hospitality Institute. Curious and ambitious, she honed her craft before making a bold decision: moving to Montréal in 1988.
Once in Québec, she refined her skills at the ITHQ and discovered the diverse culinary influences shaping the city's dining scene. Her dream took shape in 2003 when she opened Portus Calle, a restaurant that quickly became a go-to destination for lovers of Portuguese flavours. Her approach is rooted in generosity and finesse, with a particular emphasis on high-quality ingredients and well-balanced dishes.
Today, Helena Loureiro leads several iconic restaurants, including Portus 360 and Helena, both of which keep the essence of Portugal alive with authenticity. Portus 360, with its panoramic view of the city and a menu showcasing reimagined classics, illustrates her ability to blend tradition with modernity. Meanwhile, Helena, a more intimate space, highlights the delicacy of petiscos and signature specialties, served in a setting reminiscent of Lisbon. Her love for sharing and mastery of culinary techniques make her a true ambassador of Portuguese flavours in Montréal.
Véronique Dalle of Foxy
Before making a name for herself in the wine world, Véronique Dalle was pursuing a career in music. A trained oboist, she discovered the restaurant industry while working to support herself and soon found a true passion. Her growing curiosity for wine led her to enroll in the Institut de tourisme et d'hôtellerie du Québec (ITHQ)'s sommelier program. Thanks to her talent and dedication, she quickly rose through the ranks and later became an instructor at the ITHQ after gaining years of hands-on experience.
For over twenty years, Véronique played a key role in shaping Montreal's wine scene, notably as a sommelier at Pullman, one of the city's first wine bars. There, she developed an approach that balances high standards with accessibility, believing that wine should be an enriching experience for all. In 2019, she joined Foxy as Director of Hospitality, a position that allowed her to blend her expertise in wine with thoughtful service management. When the opportunity arose to acquire the restaurant, she seized it without hesitation, determined to honour Foxy's legacy while bringing in fresh energy. As the restaurant approaches its tenth anniversary, she continues refining its identity, reinforcing its reputation as a must-visit dining destination in Montreal.
Her talent and expertise have earned her widespread recognition: she was awarded Sommelier of the Year by Les Lauriers in 2021 and Best Sommelier in Canada in 2023. Under her leadership, Foxy remains a sought-after restaurant, celebrated for its wood-fired cooking and bold, expertly curated wine selection. Véronique embodies a vision where excellence extends beyond the kitchen, relying on a cohesive team and impeccable service. To her, hospitality is, above all, a human adventure where every service is a tribute to collective expertise and a love for exceptional products.
Photo Credits: dominique_lafond
Sandra Ferreira, General Manager of the Ferreira Group: Ferreira Café, Campo and Café Vasco Da Gama
Sandra Ferreira's leadership of Groupe Ferreira is the result of ambition and perseverance. From a young age, she was immersed in the world of hospitality, learning alongside her father, a visionary entrepreneur. She quickly grasped that the success of a restaurant lies in a delicate balance between tradition and innovation.
Beyond the restaurant industry, Sandra Ferreira plays an active role in the community. As the president of major events and a board member of the McCord Museum, she is deeply involved in philanthropic initiatives, advocating for inclusion and education. Her commitment extends beyond Montréal-she collaborates on initiatives that empower young women to pursue business ventures and thrive in traditionally male-dominated industries.
Her ability to blend heritage with modernity makes her a key figure in Montréal's restaurant scene. With a forward-thinking approach, she integrates sustainable practices, from product sourcing to team management, ensuring an immersive and responsible customer experience.
Geneviève Everell of Sushi à la maison
Behind her lively and spontaneous image, Geneviève Everell is a formidable businesswoman. Starting from scratch, without formal management training, she built a thriving enterprise with a strong brand and a genuine connection to her clientele. Sushi à la maison is no longer limited to private events: her sushi counters, partnerships with food brands, and grocery store products showcase her keen entrepreneurial instincts.
At 19, while working as a student in a restaurant, she discovered the world of sushi. What could have remained a simple job quickly turned into a passion, and then a business venture. Curious and creative, she spent hours perfecting her techniques, observing chefs, and experimenting with unique flavours. In 2008, she launched Sushi à la maison, a groundbreaking concept offering personalized experiences in private homes. At a time when Japanese cuisine was still perceived as highly traditional, she broke the mould, crafting inventive recipes inspired by local flavours. A passionate communicator, she shares her expertise through workshops, bestselling cookbooks, and products designed for families and sushi lovers.
Her influence extends beyond the kitchen. Through her podcast dedicated to franchise entrepreneurs in Québec, she highlights inspiring journeys and provides practical business advice. Always seeking new challenges, she represents a generation of leaders who dare to dream big and continuously innovate.
Yasmine and Sara Atouk of Unicone
When Yasmine and Sara Atouk founded Unicone in 2019, they had a clear ambition: to turn ice cream into a bold and creative experience. Inspired by the sweet traditions they encountered on their travels, they craft unexpected flavour combinations that intrigue and delight. From Brazilian brigadeiro to baklava-infused ice cream, every flavour pays tribute to a culture and a story, offering far more than just dessert.
Beyond the flavours, their commitment to quality sets Unicone apart. Each recipe is carefully crafted using top-tier ingredients and an entirely artisanal approach. Here, nothing is left to chance-every bite reflects their passion for innovation and their desire to surprise.
Unicone evolves with the seasons, constantly reinventing itself. In summer, the menu expands weekly with new creations inspired by global specialties. In winter, the selection grows to include homemade cookies and warm beverages, all infused with the same spirit of discovery and indulgence. This dynamic approach allows them to forge strong connections with their community by offering flavours that awaken memories and spark wonder.
Karine Beauchamp, Marie-Claude Morin, Ashley Lecuyer, and Virginie Tougas from the Restaurant de l'ITHQ
The Restaurant de l'ITHQ is more than just a dining establishment. It serves as a showcase of Quebec's culinary expertise and a place where excellence is upheld by a dedicated and passionate team.
Leading this talented brigade, Karine Beauchamp, executive chef, brings her energy and expertise to every service. Her commitment to sharing knowledge makes her an inspiring chef, perfectly suited for this key role at the Restaurant de l'ITHQ.
At her side, Marie-Claude Morin, head chef, oversees operations with precision and creativity. Ashley Lecuyer and Virginie Tougas, cooks, contribute their expertise and dedication to each service. Ashley Lecuyer, in addition to her work in the kitchen, has made a name for herself on the Quebec culinary scene by competing in the television shows Les Chefs! and Chefs de bois, where she showcased her talent and ability to excel under pressure.
The Restaurant de l'ITHQ also stands out for its strong female presence in key positions, an exception in the restaurant industry. Whether in the kitchen, service, or management, many women hold strategic roles and actively contribute to the sector's evolution toward greater diversity and inclusion. This dynamic reflects a significant shift, where women are increasingly occupying leadership and creative roles.
Jennifer Mallin of Lady Porcelaine
Jennifer Mallin has never followed conventional paths. An entrepreneur, artist, and creator, she has turned her ability to adapt into a true strength. When the pandemic disrupted her life, pausing her television projects and forcing the closure of her children's wellness business after more than twenty years, she chose reinvention. Her attention was drawn to an everyday object: porcelain. What began as a fascination quickly became a revelation. Exploring flea markets and antique shops, she was captivated by the delicacy and resilience of these fragile yet enduring pieces. From this discovery emerged Lady Porcelaine, a space where tea and porcelain are more than decorative elements-they are symbols of renewal and inner strength.
Lady Porcelaine is more than just a tea salon; it is an invitation to slow down and rediscover the beauty of rituals. In a world where everything moves too fast, Jennifer has created a space where visitors don't just enjoy refined tea but also embrace a moment of pause, an escape from daily chaos. Every guest is welcomed with care, immersed in an atmosphere reminiscent of old-world tea rooms while maintaining a modern approach to wellness and customer experience.
Beyond aesthetics, Lady Porcelaine serves as a space for reflection and conversation on elegance and femininity. Jennifer delights in reinterpreting these conventions, questioning what it means to be a "lady" in a time when societal norms are evolving. Through themed events and discussions with her guests, she blends tradition with humour, offering a refreshing and inclusive take on etiquette. Her tea salon thus becomes an extension of her personality: bold, unapologetic, and infused with a playful spirit that challenges the conventional codes of traditional tea rooms.
Zoya de Frias Lakhany and Chef Maria-José de Frias of Le Virunga
In 2016, Maria-José de Frias and her daughter, Zoya de Frias Lakhany, brought their dream to life by opening Le Virunga, a restaurant that reimagines African cuisine by blending it with Quebec's local ingredients. More than just an establishment, Le Virunga is a living story, a tribute to their roots, and a bridge between cultures.
Maria-José de Frias, born to a Portuguese father and a Congolese mother, grew up in Kinshasa, Democratic Republic of Congo. Her journey is shaped by cultural richness and a deep love for cooking. In 1991, she fled Congo's political instability, travelling through several sub-Saharan countries, and absorbing culinary traditions along the way. These experiences shaped her vision of a modern African cuisine-authentic yet open to innovation. Her daughter, Zoya de Frias Lakhany, shares this heritage and passion. Together, they overcame the challenges of immigration and adapting to a new culture. Their mother-daughter relationship became a key asset, allowing them to merge two generations into a single ambition. Their synergy is evident in both the management of the restaurant and the creativity of their dishes.
Their cuisine tells a story: guinea fowl is paired with cassava, game meats are infused with African spices, and each dish becomes a celebration of the continent's culinary heritage. More than a simple act of preservation, they create a space where traditions interact with new influences, allowing Africa to express itself in all its diversity. Their commitment extends beyond the kitchen. Le Virunga is also a place of cultural exchange and education. Maria-José and Zoya host themed evenings featuring music, African storytelling, and discussions on traditional dining customs, enriching the experience for their guests. These events foster dialogue between the African community and Montréal's broader public while showcasing talents from the African diaspora. Through this initiative, they aim to spark curiosity and raise awareness about the richness of African cultures.
Mathilde and Geneviève of Royale Ginette
The opening of Royale Ginette on March 8th, International Women's Day, is no coincidence. This café-pastry shop embodies boldness, self-expression, and the desire to create a space where identity is celebrated without compromise. Mathilde and Geneviève do more than serve coffee and pastries-they bring a philosophy to life. Defying conventions, they have established a place where creativity and personal expression take center stage.
Mathilde, a seasoned barista and adventurous spirit, masters the art of crafting the perfect espresso, whether behind a counter or in the middle of the wilderness. Geneviève, a gifted pastry chef, transforms simple ingredients into extraordinary sweet creations. Their partnership is naturally harmonious: Mathilde's energy and hospitality pair seamlessly with Geneviève's precision and artistic flair. Royale Ginette is more than just a café-it's an invitation to immerse oneself in a world where every espresso is a statement, and every pastry is a masterpiece.
With its slogan "Queer. Queen. Coffee", Royale Ginette proudly asserts its identity: a space for freedom, celebration, and belonging. Nestled in Rosemont, the café quickly became a landmark, a place where people come not only to enjoy exceptional coffee but also to experience its contagious energy. Mathilde and Geneviève didn't just create a traditional café; they shaped a space that fully embodies their vision of the world. Royale Ginette is a community built around expertly brewed espresso, a touch of rebellion in every bite, and an atmosphere where everyone can be their true selves. This unapologetic identity is reflected in every detail: vibrant and playfully eccentric decor, festive events that bring together artists and creatives from all walks of life, and a menu that evolves with the seasons and inspirations. Royale Ginette goes beyond the traditional café concept's a dynamic hub where culture, connection, and self-expression blend seamlessly, ensuring that every visit is a new discovery.
Juliette Brun of Juliette et Chocolat
Mother of five, entrepreneur, and author, Juliette Brun represents a new generation of businesswomen who blend creativity and ambition. Always involved in the daily operations of her restaurants, she continuously innovates to make Juliette & Chocolat a must-visit destination. Her commitment to quality is evident in every bite: carefully selected ingredients, recipes designed to highlight chocolate's richness, and a team that shares her passion.
In 2003, she opened her first chocolate bar in Montréal with a clear vision: to create a space entirely devoted to chocolate indulgence. A French native born in Brazil, she has always been fascinated by this ingredient, which she sees as both comforting and refined. After studying finance and economics, she followed her instincts and launched a one-of-a-kind concept in Quebec. Today, Juliette & Chocolat is a go-to destination for those seeking a sweet escape. With two locations in the city, they offer an immersive experience where chocolate takes center stage. Each location has its own unique identity, with a menu blending timeless classics and innovative new creations. Whether it's a thick and velvety hot chocolate, a warm brownie, or a caramel-drizzled crêpe, every visit promises a delicious escape.
Through her journey, Juliette Brun is inspired not only with her talent and determination but also with her ability to balance multiple roles. Entrepreneur, mother, and visionary, she proves that success isn't just measured in numbers but in emotions and memories shared over a perfectly crafted dessert.
Sylvie Gagnon of Dame Tartine
Sylvie Gagnon is the driving force behind Dame Tartine, a franchise that has redefined the breakfast experience in Quebec. Since 2007, she has infused the brand with a spirit of growth and innovation while remaining true to her mission: offering freshly prepared dishes made with quality ingredients. Her ambition extends beyond serving generous plates; she continuously adapts the menu to evolving dietary trends, providing options for various lifestyles, from vegan to gluten-free. Her forward-thinking approach has positioned Dame Tartine as a go-to destination for breakfast and brunch lovers in Montreal. Believing that breakfast is more than just a meal, she continues to innovate, turning it into an experience of sharing, enjoyment, and discovery.
For Sylvie Gagnon, good food goes beyond indulgence's about balance and responsibility. Her commitment to sustainable eating is reflected in her focus on locally sourced ingredients and environmentally conscious management. Each location follows a carefully crafted recipe book to ensure freshness and authenticity. By prioritizing Quebec producers and minimizing the restaurant's ecological footprint, Dame Tartine sets an example of responsible dining. This philosophy has earned the franchise a loyal customer base, drawn to both the delicious flavours and the transparency of its food sourcing.
Thuy Tam Le of T'ami Restaurant
When Thuy Tam Le left Hanoi for Montreal, she brought more than just memories-she carried a culinary heritage shaped by years of exploring Vietnam's diverse food traditions. A journalist by training, she travelled across the country, tasting regional specialties and mastering the techniques unique to each province. Her passion for sharing these discoveries first took shape through intimate dinners with friends before evolving into something bigger: in 2022, she opened T'ami Restaurant, a space where every meal becomes an immersion into Vietnamese culture.
Beyond classics like phở and fried rice, T'ami stands out for its selection of lesser-known regional specialties, rarely found in Montreal. Each dish reflects generational culinary knowledge, showcasing the distinct flavours of Northern, Central, and Southern Vietnam. From fragrant soups to marinated grilled meats and crispy noodles, every plate highlights the authenticity and depth of Vietnamese cuisine.
But T'ami Restaurant has more than its menu. Thuy Tam Le enjoys engaging with diners, sharing the history behind an ingredient or the inspiration behind a dish. She doesn't just serve traditional food-she offers a journey, inviting guests to experience a genuine and vibrant Vietnam through every bite.
Before writing this article, the RestoMontréal team knew that the city was home to many inspiring women in the restaurant industry. However, exploring their journeys not only confirmed their talent but also reminded us of the extent of their contribution to shaping the industry. Each, in her own way, pushes boundaries and transforms the field through dedication, boldness, and vision.
We applaud the hard work of these women, as well as all those we couldn't mention, who-whether in the kitchen, on the floor, in management, or behind the scenes elevate Quebec's food scene. A special tribute to the women working in marketing, communications, and strategy, who give these talents a voice and visibility, contributing to their well-deserved recognition.
