QUEBEC — The historic Fairmont Le Château Frontenac has appointed Baptiste Peupion executive chef and culinary director.

“I am extremely thrilled to be joining the culinary team of such an iconic hotel,” Peupion told F&H.
“I have developed a food culture based on seasonal produce. In this sense, the importance of the Quebec products is a major asset.”

Peupion has a wealth of experience, having formerly led the kitchen at the Shangri-La Hotel in Paris, France as chef de cuisine; he’s also worked in the U.K., Australia, Hong Kong and the U.S. “His international experience and skills will be a true asset for the success of our culinary goals,” said Robert Mercure, GM, Fairmont Le Château Frontenac.

What’s more, Peupion has worked with renowned French toque Alain Ducasse, and, at 29, become the youngest chef to head one of Ducasse’s restaurants, taking charge of Rech Restaurant in Paris in 2007.

The Parisian chef replaces Jean Soulard who left the hotel at the end of March after leading the kitchens for more than 20 years.

Peupion arrived at the hotel ahead of its 120th birthday in December and its upcoming renovation. “The major renovations happening at the Château Frontenac over the coming months will be an opportunity for me to [bring] a new dynamic to the kitchen,” says Peupion.


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