Marc-André Choquette
Executive Chef, Voya

Like Canadian superstars Mario Lemieux and Celine Dion, Marc-André Choquette was born in one of Canada's more modern, multicultural and expansive cities: Laval, Quebec.

He took to cooking young. A career that launched humbly in 1993 - as a sous chef's apprentice at restaurant Le Mitoyen - accelerated quickly, consistently augmented by professional training. Choquette earned a trade diploma from the Institut de Tourisme et d'Hôtellerie du Québec in Montreal and completed both the Interprovincial Standards Red Seal Program and the International Sommelier Guild Wine Fundamentals level one. From his experience and classical studies in Montreal, Quebec, Rouen, France, and New York's Gramercy Tavern, Choquette grew to specialize in French-Asian cuisine. One of his signature creations is miso and star anise braised short rib on a tamarind and white turnip puree. Choquette favours sous-vide cooking, a method which employs precision with low-temperature techniques that reduce shrinkage and enhance flavours while maintaining moisture and vitamins throughout the cooking process.

To date, Choquette is best known for his outstanding work as Executive Chef at Lumiere, the award-winning Relais Gourmand restaurant in Vancouver, BC. During his seven-year tenure there he presided over the creation and development of Harmony One Airline's in-flight program. He also enjoyed a distinct honour as an integral member of Robert Feenie's "Iron Chef America" winning team during the 'Feenie versus Morimoto - Battle Crab' competition.

Choquette was appointed Executive Chef of Voya in 2007. Voya offers sophisticated food, spectacularly chic décor, a private dining room with seating for 18 and a street-side lounge.