Chef Antoine MorneauMontreal | https://www.fugazzimtl.com
Antoine Morneau started out bussing at Europea a place with a style he calls a “gastronomic parkour”. One day, the chef invited him to work in the kitchen which is where his journey in the kitchen began. After cooking there for about three years, Morneau moved his talents to Au Pied de Cochon.
At Au Pied de Cochon, Morneau was among many seasoned chefs and was able to learn from their skills over the course of five years. During this time, Morneau was also selling tuna to various restaurants in Montreal. Selling tuna led him to his current position at Fugazzi Pizza where he leads the kitchen and everchanging menu.
• Hot Meat Lovers Pizza
• From Busboy to Pizza Man