Antoine Rheault started working in a kitchen at the tender age of 17. After four years at the prestigious Manoir Hovey in North Hatley, his career took on a challenging twist when he agreed to join the team at Bistro 4 Saisons, as its new chef. Antoine is very pleased to be able to operate in a magnificent open kitchen which provides him the opportunity to communicate with clients.
Featuring a tendency for the European but with a regional accent, Antoine’s cuisine is tasty, creative and modestly priced. Always concerned with the quality of the products he uses, Antoine only works with superior quality food with an inclination to use as many regional products as possible.
Surrounded by his team, Antoine has the knack of satisfying every taste in this warm dining environment that is the Bistro 4 Saisons!
Thierry Navette was born in France, grandson of a baker. He attended Le Touquet’s Hotel and Restaurant program in the northern France. His three years of school gave him the opportunity to cook, serve, and study hospitality management.
Thierry began his career in Paris. He started at the Hilton International Hotel, continuing at the Ritz Hotel. He then relocated to Switzerland to become Maitre d Hotel at the age 21. He obtained the same position for the Prime Minister in Paris and a Relais and Chateaux in the French Alps. He worked for three years at the Ocean Pointe Resort in Victoria, British Columbia, and when he moved to the East Coast, he was approach by the Ritz-Carlton Montreal to join, as Restaurant Manager.
A friend informed him about a position as Food & Beverage Director at the Stonehedge Inn, Tyngsboro, Massachusetts, a Country Inn, recipient of the Grand Award from Wine Spectator. He was then, the opening General Manager for 3 years of a new restaurant in Boston with an Indian inspired French cuisine, Mantra. He opened his own restaurant in NH called The French Bistro, and kept it open for 3 years, before facing trouble with US Immigration.
When he moved back to Quebec, he was hired as Restaurant Manager at Hovey Manor, On January 1st 2008, he decided to take over the Bistro at The Auberge Aux 4 Saisons d’Orford. Chefs and wait staff from Hovey decided to follow him on his new venture, to provide his guests, high quality of food and service.
Having grown up in a diplomatic household, Michael Otaka was exposed to many different food cultures since childhood. The exposure to different smells and tastes led to his experiments with cooking starting at age 7, and the diplomatic entertainment meant that there were plenty of wine, sake, beers and alcohol around the compound.
Michael eventually ended up studying at Les Roches in Switzerland for his Hotel Management Degree, where he was formally taught in ways of the vine, as well as the art of hospitality and gastronomy. Even with the food and beverage training, Michael moves towards management of Rooms as well as sales. It was a hobby for him to serve the occasional functions, but while working at the Wine Spectator Grand Award winning Stonehedge Inn in Tyngsboro, Massachusetts, the owner tapped him for the sommelier position, overseeing what was then a 650 entry wine list with 60,000 bottles in the cellar. When Michael left the inn to move to Quebec, the wine list was over 2000 entries and the cellar was bulging with 115,000 bottles. Michael continued his passion in Montreal, where he was the manager and sommelier for the Auberge du Vieux Port, and later in North Hatley at the Hovey Manor, now a member of Relais & Chateaux, where he was reunited with Thierry Navette with whom he worked with at the Stonehedge Inn.