He began his career in 1998 at the Serge Bruyère restaurant while still a student at culinary school. He then went on to work at Laurie Raphaël for six years, where he developed a true passion for fine dining and the endless possibilities of culinary creativity. There, he held every position until he became sous-chef for two years.

At a time when working hours were endless, he left for France to do internships at Michelin-starred restaurants.

In 2005, he experienced a completely different style of dining while working for Italian restaurateurs, where he discovered a dynamic business model centered on passion and performance. In this world of contrasts, Vincent discovered a rustic, simple, and authentic cuisine, impossible to master without ingredients of exceptional quality.

This period culminated in the opening and management of a 300-seat restaurant in the heart of Quebec City, where his culinary values were pushed to the absolute limit, facing explosive foot traffic during the summer season while leading a team of 30 cooks and 12 dishwashers.

Passionate about every facet of the industry, he has accumulated training in nutrition, experience in butchery, various seminars in the United States, and a one-year stint at a culinary school as an instructor, where he realized the importance of bringing his vision to life in his own restaurant in order to express not only his vision of cuisine but also the importance of the connection with producers and fostering creative entrepreneurship—a true driving force for the community.

It was during his travels for *Bouffe en cavale*, a series he co-hosted with Norman Helms for seven seasons on Évasion, that Vincent discovered a passion for barbecue culture and the smokehouse. Now a “cult” series, *Bouffe en Cavale* was an extraordinary journey across North America in search of unique and passionate producers, so that he could cook their products right on the spot, in the heart of the region.

Above all, Vincent is a passionate chef.

He is well known in the restaurant industry for his people-centered management style and efficient organizational skills. A unifier who draws strength from the pride of a job well done, his consistency and direct, hands-on approach are the foundation of his reputation.

A controlled obsession: deeply committed to his business. A chef who does more than just cook. Vincent finds satisfaction in hard work and hands-on labor, refusing to delegate what defines the soul of his projects.

His high creative potential and entrepreneurial profile are distinguished by an instinctive originality. Driven by a rare intensity, Vincent Chatigny constantly pushes boundaries, drawing a direct parallel between his own beliefs and the incredible possibilities of reality, rejecting mediocrity and conventional paths.

And so, in December 2015, he opened the restaurant Chez Biceps B.B.Q.