HAUTE HOSPITALITY REIMAGINED
About Us
OUR STORY
At Sel, we’re stretching the confines of the fine dining mold. We wear our personalities on our sleeves and believe in luxury culinary experiences that are more genuine and relaxed without compromising on refined food. Fine dining can be fun. Sel was crafted with this vision in mind.
We met at the prestigious Le Cordon Bleu Institute in Paris after both of us had left our respective corporate careers in the restaurant industry to pursue our culinary aspirations in France. Over glasses of wine during our first weeks of classes - we were in Paris, after all - we traded stories, realizing we shared the same views on food & hospitality and the joy that comes from sharing our love of food with others through cooking and education.
After completing our diplomas - between us, we hold diplomas in Cuisine, Pastry & Boulangerie - we decided not to chase (Michelin) stars, but to chase our own venture instead. We knew that we were undeniably passionate about creating exquisite dishes and exploring the intricacies of gastronomy, but that we didn’t love the idea of the attitudes and negative pitfalls so often associated with working in fine dining establishments. Et voilà, Sel was born.
With Sel, every experience is unique. In addition to being two dedicated chefs for each experience, we bring a truly global approach to high-end French cuisine from years of life and travel abroad across many cultures and types of cuisine. While we focus on using traditional French techniques and ingredients, we like to add personal touches that reflect us and bring a new school edge to old school haute cuisine. Being a team of 2 not only allows us to create and execute intricate plates, it also means we have a better opportunity to connect with our guests in the genuine fashion that makes us different.
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Be a part of our story - experience Sel Hospitalité.
MEET THE CHEFS
Megan Boate
Co-Founder
Megan is a Canadian native and holds diplomas from Le Cordon Bleu Paris' Cuisine & Boulangerie programs.
In her final semester of culinary school, she worked part-time for the upscale Parisian catering and events group,
Potel & Chabot.
Prior to following her culinary aspirations to France, she served as a Director of Marketing, working for some of Canada's largest restaurant brands, ranging from casual dining establishments with over 70 locations to upscale restaurants located in Toronto. She has also travelled extensively, visiting over 60 countries, tasting and learning about regional cuisines in each one.
Her background is rich in marketing and business development, complemented by global culinary expertise and a fervent passion for food experiences.
Valérie Camille
Co-Founder
Born and raised in Port-au-Prince, Haïti, Val is a graduate of Le Cordon Bleu Paris' Grand Diplôme program, holding diplomas as a professionally trained French chef in both Patisserie and Cuisine.
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She achieved the distinction of being the Valedictorian of her graduating class and completed an internship at the Peninsula Hotel in Paris, a historic 5 star Palace where she worked alongside and learned from some of France's leading chefs.
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She has extensive experience in high-end hospitality, having worked for the Mandarin Oriental and the Four Seasons in Miami and as the Chief Operating Officer for NRG Group, a premium multi-location restaurant network located in Port-au-Prince.
