March 2, 2021. – Bistro 4 Saisons is pleased to announce the appointment of
Mr. Olivier St-Arnaud as Executive Chef.

As such, he will work with management and surrounded by its great team to preserve the essence of the restaurant and its dishes, which have made it a success for 13 years. In position since last December, he continues the tradition of the renowned Bistro 4 Saisons by offering a simple and refined cuisine with a European flair.


IMG_3257YOUR CHEF

It was in the Orford region, in 1999, that Olivier St-Arnaud began his career in the hospitality industry, working in most of “Cherry River” establishments during his early years. With a strong experience of over 20 years in the field, he has created a remarkable career and diversified his roadmap. He has worked in Iqaluit (Nunavut), Quebec, Mont-Tremblant, Gatineau, Montreal, Magog as well as Sherbrooke. It was in this city that he took over the reins of Danny St-Pierre’s kitchen, at Auguste restaurant. He also succeeded Éric Gonzalez as Executive Chef of Casino de Mont-Tremblant. It is with pleasure that he is now back to his roots in the Eastern Townships.

A Sherbrooke native who grew up in a family of artists, Chef St-Arnaud has chosen cuisine as his medium of creation. Olivier has the personality of a natural-born leader, who is not afraid to embark on new projects. He enjoys learning and continues to specialize himself, both in cooking and in other areas that interest him, related or not. His second biggest passion being the outdoors, he is a big fan of fishing and spending time in nature. Preparing a meal on the coals, in the forest, with a beautiful sunset is a little pleasure that he simply likes to indulge in.

bistroF11C1054YOUR HOST

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.

bistroF11C0873YOUR SOMMELIER

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 wines, sakes, 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 2,000 entries and the cellar was bulging with 115,000 bottles. He 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.