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Founder of Foodgeek, Simon Drolet Laflamme is a senior consultant specializing in strategy, operations and business development for the foodservice and agri-food sectors. An entrepreneur, he co-founded Hoogan et Beaufort and H&B Événements, and has been advising private, institutional and public organizations since 2013.

His expertise spans food product R&D, industrial food production, restaurant operations and business model optimization. Known for his ability to quickly identify profitability levers, he approaches each mandate with a pragmatic, structured and sustainable mindset—working with clients as if it were his own business.

Simon holds an MBA, a Bachelor’s degree in Food Science and Technology, and advanced culinary training from ITHQ. He works alongside a network of specialized experts to deliver integrated solutions tailored to the operational and financial realities of the food industry.

Chrystian Guy

Digital strategist & webgeek

Chrystian Guy, one of Quebec’s Internet pioneers, is the founder of BFrank.co. He co-founded La Toile du Québec, the province’s first web portal, and he co-founded Netgraphe, the first Canadian digital company to go public. He received an honorary distinction from the Internet Society of Canada for his contributions to the development of the internet in Canada. For 30 years, he has used his expertise to help organizations leverage digital technologies, push the boundaries of e-commerce, and recruit rare talent in a constantly changing market. He is an invaluable strategic partner for our technology-intensive projects.

Colombe St-Pierre

Expert in Quality Assurance, certification and conformity

Colombe St-Pierre, founder of CSP Service Conseil, is a bilingual Senior Consultant with over 25 years of experience in the agri-food industry. A recognized specialist in quality assurance and certification (HACCP, GFSI, RSAC), she has held leadership positions at industry leaders such as Barry-Callebaut and Aliments Ultima, and has further enriched her career with 12 years of teaching at ITAQ.

What sets her apart is her unique ability to simplify complex regulations and mobilize teams, offering a personalized approach to optimize business efficiency, compliance, and sustainability. Her deep commitment to a responsible future is reflected in her environmental vision and contributions, including the valorization of by-products. A true strategic ally for SMEs, Colombe guides the implementation of robust systems, ensuring peace of mind and elevated quality standards.

Frédéric St-Aubin

Executive chef, culinary creator & chefgeek

Frédéric St-Aubin, owner and head chef at Moleskine, has over twenty years experience in the industry. He has worked in high-end restaurants in Montreal and Europe before becoming executive chef at the private club Le 357C. He works on culinary projects as an R&D chef. A seasoned professional, he has extensive experience in creative work and a broad general knowledge. An undeniable asset to our team.

Mélanie Girard

Food technologist & industrial process expert

Mélanie Girard, a food scientist, specializes in processing, quality management, and production space optimization. She has been a consultant for over 11 years and a professor at the Institut de technologie agroalimentaire du Québec (ITAQ) for nine years. She naturally combines industrial practice and teaching. She has worked as a quality assurance coordinator, particularly focusing on HACCP implementation and certification. She has nearly 15 years of experience in applied sciences in the agri-food sector. Her rigor, structured vision, and technical expertise in thermal processes, as well as in compliance and certification processes, make her an essential reference.

Frédéric Chabot

Industrial processes expert and R&D conception

Frédéric Chabot has over 25 years of experience in R&D for the food and restaurant industries. He has held director and vice president positions for major industry players such as the St-Hubert Group and Pacini. He has also collaborated on the TV show L’épicerie. As a trained chef and industrial designer, he is an expert in technology, design, and processes. He is a food production strategist and an expert in industrial processes related to the needs of the restaurant industry. He excels in his ability to propose innovative and effective solutions.