With over 12 years of experience, Jean-Christophe Comptois began at Le Clocher Penché before becoming chef at the Québec Delegation in Paris. Back in Québec City, he joined Chez Boulay to explore boreal cuisine, and for the past three years has led the kitchen at Honō Izakaya, a Japanese tavern where he nurtures his passion. A 2025 Les Chefs! semi-finalist, he stands out for his versatility, precision, and composure.
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