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Four Seasons Hôtel Montréal

  • 1440 Rue de la Montagne, Montréal, Québec, H3G 1Z5, Canada
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Frank Vilpoux

Executive Pastry Chef
“I’m a student and a teacher at heart. I love to share skills with my team, so we’re always learning something new.”

 

Four Seasons Tenure

  • Originally 2008, now since 2019
  • First Four Seasons Assignment: Four Seasons Resort Provence at Terre Blanche (formerly a Four Seasons hotel)

Employment History

  • Institut National de la Boulangerie Pâtisserie, Rouen, France; Le Cordon Bleu, Ottawa; Hyatt Regency Tokyo; Dusit Hotels & Resorts, Bangkok; Sketch, London; Hotel du Cap Eden Roc, Antibes, France

Birthplace

  • Antibes, France

Education

  • Institut National de la Boulangerie Pâtisserie, Rouen, France; Bellouet Conseil, Paris; École Nationale Supérieure de Pâtisserie, Yssingeaux, France

Languages Spoken

  • French, English

Since taking the role of Executive Pastry Chef at Four Seasons Hotel Montreal, Frank Vilpoux has learned one surprising thing: “In France, I’d say 80 per cent of people order dessert, but here’s it’s less,” he says. “I love a challenge and to show my French-trained skill, so it’s just a matter of time until that changes.”

With Vilpoux’s considerable skills, there’s no doubt he’ll succeed in bringing out Canada’s sweet tooth. After starting his career in a pastry shop at age 13 and refining his craft at fine hotels and Michelin-starred restaurants around the world, Vilpoux embraced teaching — first at Le Cordon Bleu in Ottawa, and then as an instructor at France’s renowned Institut National de la Boulangerie Pâtisserie. When the chance to return to Canada presented itself, Vilpoux couldn’t resist. “I immediately thought, ‘I have to go!’” he says. “This is the opportunity I’ve been looking for, both for my career and for my family.”

In his tenure so far, he’s already used 1,200 kilograms (2,650 pounds) of chocolate, perhaps a hint at what Hotel guests can’t resist. For his part, Vilpoux’s cravings are simple. “My favourite dessert is warm apple pie with vanilla ice cream,” he says with a laugh. “I like dishes with pure, strong flavours so you know what you just ate.”