In keeping with our tradition of excellence, Le Cordon Bleu proudly offers our in-house restaurant, Signatures Restaurant, on the grounds of Le Cordon Bleu Ottawa Culinary Arts Institute. Our menus showcase an outstanding selection of local seasonal ingredients with bold creativity and artistic presentations.
Originally from the South of France, Chef Yannick Anton received his training at the Lycée Hôtelier de Nice.
He began his career with Chef Michel Devillers at Les Dents de la Mer, a highly respected restaurant. It was there where he perfected his skill in the preparation of seafood, learning the most advanced culinary techniques. He continued working in the region at L’Orangeraie and La Palm D’Or, both 2 Michelin star restaurants within the celebrated Hotel Martinez in Cannes.
In 1994, Chef Anton came to Montreal where he accepted a position as sous-chef of the restaurant Le Globe with Chef Martin Picard. He eventually relocated to Ottawa area where he assisted in the opening of Le Baccara in The Casino of Hull. In 2003 he worked at the Westin Hotel with Executive Chef Philippe Wettel, and at Canada’s Department of Foreign Affairs and International Trade.
Some of the highlights of his career include working at Palace L’Hotel Eden Roc at the Cap D’Antibes, participating in the world gourmet summit in Singapore in 2007, participating in many events for the James Beard foundation in New York, assisting in the creation of menus onboard the Voyager cruise lines and consulting in the opening of the Miami hotel of the same line.
He had prepared State Dinners for world leaders such as Vicente Fox (former President of Mexico), George Bush (former President of the United States) and Hu Jintao (President of the People’s Republic of China)
Chef Yannick Anton was appointed to Executive Chef of Signatures Restaurant in November 2006.
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