The Team
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Mathieu Gallant - Co-founder and Director of the Living Foods Academy A traditional cook, chef in 5-star restaurants around the world and also a yoga and meditation teacher, Mathieu travelled the world while maintaining a very simple lifestyle for 10 years. Inspired by experimental cuisine, the science of yoga and his many trips, Mathieu offers a fresh perspective on culinary philosophy, “filled with meaning”. After teaching Tibetan meditation for many years, he loves to talk about nutrition and how it is clearly related to our intimate relationship with our vital energy and the forces of nature. Co-founder of Crudessence, Mathieu is Director of the Academy of Living Foods. He remains very involved in the kitchen mainly by working on the development of new creations and overall food direction.
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David Côté - Co-founder and President A self-taught scientist, passionate about nature and extreme sports, David walked through woods, mountains and deserts from Mexico to Canada to test the effects of living foods on his own body. Lover of nature and with an insatiable thirst for knowledge on the mysteries of life, David is simply passionate. A Shiatsu therapist, a self-taught expert on nutrition, a living foods chef and an inspiring speaker, David transforms health science into a child's game. After many years of travelling, of personal study and experimentation, David settled in Montreal to start Crudessence where he shares his passion with others. Co-founder of Crudessence, David is president and is specifically in charge of the restaurants. He is also a teacher at the Academy and a speaker widely known for his lively discussions on health. |
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Julian Giacomelli - Chief Executive Officer Entrepreneur, business coach, yoga teacher and passionate traveller, Julian combines his wide expertise with the tools and the ideas he uses to run the company as CEO. With a Bachelor's degree in Civil Engineering from McGill University and a MBA from INSEAD in France, he has worked in a large international strategic consulting firm and as a consulting engineer. Before becoming involved in Crudessence full time, he co-founded the VSA Group, a company whose purpose was to help new entrepreneurs grow their businesses. As a business coach, he helped to start up a number of small companies and lectured at HEC. Julian manages Crudessence and Crudessence Kombucha Inc. |
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Central kitchen Rachel restaurant Daniel Davis - Chef Mackay restaurant Maya Furuta - Chef Amelie Fraser Pelletier - Academy & Catering coordinator Paul Gélinas - Marketing & communications This e-mail address is being protected from spambots. You need JavaScript enabled to view it Alice Cazabat - Accounting |
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The 2012 Crudessence Team
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