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Serge Rourre

Serge Rourre was born in France and graduated from the École Hôtelière d'Avignon in 1978. He refined his training and experience between 1985 and 1996, working in various capacities at several Relais & Châteaux establishments and in some of France's finer restaurants. From 1990 to 1994, he developed his management experience as the owner of Les Mayenques restaurant, in Avignon.

In 1996, he brought his expertise to the Ritz-Carlton Hotel in Montreal, where he worked as a specialty chef, and then, he went on to become the head chef at Claude Postel restaurant. In 1998, he was named head chef at L'Armoricain.

In June 2001, he became the chef at the Casino du Lac-Leamy's Le Baccara Restaurant, recipient of the coveted CAA/AAA Five Diamond Award since 2001.

Since his arrival in Canada, Serge Rourre has distinguished himself in many culinary competitions. He was a finalist and a semi-finalist for the Prix Culinaire International Pierre Taittinger in 1986 and 1990, respectively. He was awarded the silver medal in the Appetizers category of the 1998 Le Porc En Tête epicurean competition. In 1999, he received the all-category grand prize and earned first place in the Main Course category at the Les Toqués de Natrel culinary competition. He was also named 2008-2009 Chef of the Year at the Epicurean Awards gala of the Ottawa Wine and Food Show, where Le Baccara was also named Restaurant of the Year.