Thierry Navette, the grandson of a baker, was born in France. He attended Le Touquet’s Hotel and Restaurant program in Northern France. His 3 years studying 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 3 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). He was then the opening General Manager for 3 years of a new restaurant in Boston with an Indian/French-inspired cuisine, Mantra. He opened his own restaurant in New Hampshire 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. In January 2008, he decided to take over the Bistro 4 Saisons. The Chef and wait staff from Hovey decided to follow him on his new venture, to provide his guests high quality food and service.
Born in Paris from an Italian mother and a French father, Pierre Nief always knew that he would find his way to gastronomy. At the age of 19, he redirected his studies to the St-Pierre’s Hospitality School in Paris, putting his passion for cooking into practice. Our chef began his career in Pierre Koffmann’s kitchens in London, before returning to his hometown to work in Guy Savoy’s 3-star Michelin restaurant. After a few other experiences, he decided to live the nomadic life for a year, backpacking around the world.
After working in a few kitchens around Australia, French Polynesia, Norway and Saint Barthélemy, Pierre finally settled in Quebec. He worked at Café Massawippi and Manoir Hovey before finally joining the Bistro 4 Saisons team. For him, the most important thing in his cooking is to respect local products and seasons, to be able to serve beautiful, delicious, and genuine dishes!
Born and raised in the Eastern Townships, Patrick has always been fascinated by the region’s picturesque landscapes and the delicious cuisine that harmonizes with the rhythms of our four seasons. It is his desire to enrich people’s culinary experience that has led him to pursue the field of sommellerie. He worked for more than 15 years at the Manoir Hovey, where he evolved as a Sommelier and later as a Maître d’Hôtel.
Patrick will delight you with his knowledge and the attentiveness he will offer you, an approach worthy of the standards of Relais et Châteaux. For him, the well-being, the satisfaction and the enjoyment of the guests are the priority. In 2021, the Bistro 4 Saisons has offered him the position of Maître d’Hôtel and Sommelier. This is an opportunity that allows him to work daily with an outstanding team which, we are convinced, will delight you.