Michael Grenier Cartier was born May 31, 1982 in Ville-Marie in Témiscamingue. After having completed high school, his passion for cooking all the leads naturally to the training center of Lac-Abitibi LaSarre, to follow the course of cooking school.

Following this training, his early experiences in the lead group at Fairmont Tremblant, where he associated with during 3 years of chefs to perfect their knowledge and work techniques. In 2003, Michael participated in the opening of the AIX restaurant specializing in regional dishes, where he climbed the ranks within the brigade to become deputy leader. Enthusiastic in its desire to grow professionally, Michael goes to Beloeil in 2006 to attend the opening of Chez Jannick.

In 2007, he accepted a position as head cook at the Manoir Rouville-Campbell and thanks to his previous experiences very quickly he was appointed deputy chief. Since December 2009 as chief executive, he is preparing himself and his brigade, a cuisine of its own serving local produce.