Executive Sous Chef Mickael Cazemayor
Very few teens are determined enough to decide on a career at the age of 16, much less stick with it, but that’s exactly what Executive Sous Chef Mickael Cazemayor has done. Born in France, Mickael dedicated his life to the culinary arts when he became a student at the CFA de St-Cyr-sur-Louie, and later becoming an apprentice at the legendary George Sand, a 3-star hotel and restaurant. He finished his time at George Sand with a one year pastry apprenticeship before immigrating to Canada in 2001.
He was working for Manitoba Club when he received his residence in April 2003, first as a Line Cook, then the evening Sous Chef and finally in the role of Executive Sous Chef, lending yet another dimension of dedication and talent to the Manitoba Club culinary team.