The culinary experience on the Rocky Mountaineer trains has always been exemplary, but now we are really kicking it up a notch with four times the talent, experience and expertise!

Rocky Mountaineer Vacations welcomes aboard Rocky Mountaineer Catering, which was recently established by four world-renowned B.C. Chefs, Frederic Couton, Joseph Lassaga, Jean Pierre Guerin and Raoul Prigent.

The Chefs have created spectacular cuisine in kitchens from around the world including Paris, Geneva, Spain, and France. We know it’s hard for Rocky Mountaineer guests to take their eyes off the stunning scenery, but we guarantee this new addition of talent will encourage all food lovers to take a few minutes to focus on the menu…

We invite you to learn more about the vast experiences of our accomplished culinary team.

Frederic Couton Born in France in the beautiful French Alps, Frédéric trained at Michelin Star restaurants, honing his culinary skills in the kitchens of the Hilton Paris and Geneva. He continued to pursue his career in Montreal, Bangkok and Vancouver. Before joining the Cannery Seafood Restaurant in 1996, Frédéric held the position of Executive Chef at the prestigious British Columbia Club. Frédéric has won many international awards in culinary competitions at home and abroad. His latest achievement is a cookbook masterpiece published in 2006 outlining his outstanding creations as Executive Chef of “The Cannery Seafood Restaurant”.

Joseph Lassaga Joseph, originally from the Basque Country, has brought his unique cuisine to Vancouver and is currently Executive Chef at the Bistro Chez Michel in North Vancouver. Previously, Joseph held the position of Executive Chef at Anderson’s in the False Creek area of Vancouver. Joseph is well known for his seafood dishes and his unique ways of marrying the culinary techniques of Basque, French and Spanish Cuisine.

	Jean Pierre Guerin JP Guerin began his career working with several five star hotels and restaurants in France, Montreal, the Caribbean and Vancouver. JP opened the Pan pacific Hotel as Head Chef of the Five Sails Restaurant. Jean Pierre then moved on to Hong Kong as Executive Chef of “Lalique,” the fine dining room of The Royal Garden Hotel. Back in Vancouver he held the position of Executive Chef at the prestigious British Columbia Club in False Creek. Eventually Jean Pierre was offered the position of Corporate Chef in charge of menu design and development for Lufthansa Sky Chefs. Jean Pierre is the recipient of several culinary awards.

	Raoul Prigent A native of Brittany, Raoul began his apprenticeship with famous Michelin stars’ restaurants. He then transferred to Quebec City where he worked as a Chef at the Loews hotel and “La Chaumiere Restaurant”. Raoul held key positions notably in Hong Kong as head Chef for the fine dining room of the prestigious Furama hotel. Raoul was the Chef at “Truffles” restaurant and “La brochette” in Gastown. He is currently the Head Banquet Chef at the Hyatt Regency Hotel in Vancouver. A master at preparing and planning large catering functions, Raoul has the uncommon ability to effortlessly plan, direct and deliver large catering operations.