Chef S’Arto Chartier-Otis, an Enfant Terrible of Montreal’s culinary scene, has worked in the restaurant and hotel industries since the age of 15. From dishwashing to haute cuisine, he learned the ropes at a variety of establishments before enrolling in restaurant management at ITHQ. Here he took his first courses in cuisine. Compelled by a desire to travel and hone his skills, S’Arto decided to do an internship in at Les Flots, a Gregory Coutanceau restaurant in La Rochelle, France. He completed his college studies on Anticosti Island.
S’Arto went on to work in Montreal under chefs Laurent Godbout (L’Épicier), Éric Gonzalez (Hôtel St-James) and Marc-André Jetté (Laloux), as well as in Paris under Michelin starred chefs Joël Robuchon (L’Atelier) and Alain Senderens (Senderens).
From this remarkable career path, along with a singular and formidable passion, a signature style was born: classic with a hint of maverick, always festive and flavourful.