Meet Executive Chef Yannick Anton

Originally from the South of France, Chef Yannick received his training at the Lycée Hotelier de Nice. He began his career with Chef Michel Devillers of L'Ane Rouge, where he perfected his skill in the preparation of seafood. He continued in the region at the celebrated Hotel Martinez in Cannes. In 1994 he moved to Montreal, Canada where he accepted a position as sous-chef at Le Globe with Chef Martin Picard. He eventually relocated to the Ottawa area where he assisted in the opening of Le Baccara at the Casino de Hull. Chef Yannick continued his experiences, working in the United States, most notably at Rebecca's in Greenwich, Connecticut.
In 2000 he returned to Ottawa working at the Westin Hotel with Executive Chef Philippe Wettel, as well as Canada's Department of Foreign Affairs and International Trade, where he prepared State Dinners for world leaders such as Vicente Fox, former President of Mexico, George Bush, President of the United States, and Wu ­ Jin Tao, President of the People's Republic of China.
Chef Yannick was appointed Executive Chef of Le Cordon Bleu Signatures Restaurant in November 2006
Winner culinary competition Ottawa 1997 & 1998
Participation in the IACP Chicago 2007
Collaboration in multiple dinner events for the James Beard Foundation 2007-2009
Master chef world gourmet summit, Singapore 2007
Winer sugar show piece competition, Ottawa 2014-2015
Auditor member of the Académie Culinarie de France 2017
Orchestrated gala dinner for G20 club des chef des chefs 2017-Signatures Restaurant