Chef's Profile

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Laurent Saget

Armed with a CAP (Certificat d'Aptitude Professionnel) in Cuisine classique, he made his first foray into the profession at Le Messidor, a hotel in the French village of St-Paul-de-Varces, near Grenoble. With diploma in hand, he then left for Switzerland, where he cultivated his signature mix of creativity and quality at establishments like the Carlton Hotel in Lausanne and the Parc des Eaux Vives in Geneva.

In 1991, Mr. Saget moved to Montréal, where he progressed from chef de partie at the Centre ITT Sheraton, to premier commis at the Intercontinental Hotel, to chef de partie at Le Lutétia, the restaurant at Hôtel de la Montagne. He also diversified his approach by working as a food stylist consultant.

He joined the Casino de Montréal team in 1997 and rose to sous-chef at Nuances, the Casino's prestigious gourmet restaurant, in 2004. Mr. Saget's talents contributed greatly to the refined menu distinguished for its marriage of local products with technologically-advanced preparation techniques. Naturally, he was named Chef in February 2009.

Mr. Saget is passionate about introducing clientele to a new world of flavours. A very social man by nature and blessed with a high degree of professionalism, Mr. Saget dexterously orchestrates the work of an experienced team known for its excellent service.