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4800, de Charleroi
Montreal-Nord, QC, H1H 1V4
Tel: 514-508-4844
Tel: 514-800-2540
Fax:514-508-4883
info@casserolekreole.com

 
 
 
 

THE EXPERTISE AND CREATIVITY OF HEAD CHEFS HANS CHAVANNES AND KENNY PELISSIER CREATE EXOTIC FLAVOURS THAT DELIGHT TASTE BUDS AND TICKLE THE SENSES.

The pair revisits the repertory of creole cuisine and its sublime dishes in such a way that you’ll be immersed in an enchanting world every time. Their cuisine is distinguished by its originality, its authenticity and is equally suited to private and corporate events.

Regardless the scale of your event, their delicious and tempting dishes bring a sunny touch that will delight you and amaze your guests.

Both chefs started out cooking for their families and friends, and it is their many comments and encouragements that led them to embark on a gastronomic journey: in 2006 they launched their catering service. Since then, their passion for cooking combined with the sweet aromas of their dishes and their impeccable service enabled Casserole Kréole to carve out an enviable place in Montreal’s restaurant industry.
 

DISCOVER OUR CHEFS

Passionate about gastronomy since his early childhood, Chef Kenny has always been fascinated by the multiple combinations that can be created with a single food. Influenced by the culinary talents of his mother, who concocted exquisite dishes from first courses to desserts, he has always taken great pleasure in watching her in action in the kitchen while he assited her. It is from her that he learned the basics of cooking techniques that today inspire him in the preparation of his own creations. Later, to hone his skills, Chef Kenny completed his training at the famous Institut du tourisme et d’hôtellerie du Québec (ITHQ)

Distinguished by his refined and relaxed style, he loves Colombo powder for the unique flavor it gives to food and especially for its aroma during cooking.

A big fan of exotic cuisine, Chef Hans has a creative mind. Always in search of new recipes and new flavors, this brilliant chef loves cooking, much to the delight of his family and customers. Having inherited great culinary expertise from his family’s passion for cooking, he fondly says of his maternal and paternal grandmothers that they were true master chefs!

In order to perfect his talent, he studied at L’École Hôtelière de Montréal Calixa-Lavallée. As caterer, Chef Hans likes to use spices and essential Créole condiments, key elements that guarantee scrumptious dishes.

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