Mathieu Cloutier completed a degree in food management and restauration at the Institute of Tourism and hotel trade of Quebec in 1997. After a few courses, he decided to go take a training course in France. During this training course, he learned the bases of restauration and discovered the benefits of traveling.

After obtaining his diploma, he left for Château Lake Louise. During his trip, he bonded with Australians, who invited him in their native country. In October of 2000, he left for one year to work in Mietta's Queenscliff Hotel, one of the most famous places in Victoria, in the south of Australia. When he returned in Montreal, he started to work as a chef poissonnier for a little less than a year.

At the summer 2003, he sets out again for France. He obtains a job has an entremetier at the restaurant Gill (2 Michelin stars) in Rouen, Normandie. On his return to the country, he becomes chef at the Auberge Hatley.

In 2005, he returns once more to Europe, but this time, it’s to work as a sous-chef, at Sonning-on-Thames French Horn restaurant, in England. When he came back here, he started to work at the 357c, the Caprice de Nicholas and at the Holder.

Jean-Philippe St-Denis discovered fine dinning when he traveled out West, in the Canadian Rockies. When he came back here, he took some cooking classes that gave him the opportunity to take a training course at George Blanc in France (3 Michelin stars).

Upon his return to Montreal, he then started working at the Ferreira Café, at the Jongleux Café as a cook. After, he became chef at the Prélude (Germain hotel), at the Leméac and made his way up to executive chef at the Holder restaurant.

He opened, July 4th 2007, with his associate Mathieu Cloutier, their own restaurant, the Kitchen Gallery, close to the Jean-Talon market.