The team
Rémi Lemieux
As Executive Chef of Groupe Comité, Rémi Lemieux leads the kitchens at Grand Comité and Petit Comité, backed by a career that has established him as one of the most promising chefs on the Quebec culinary scene. Recognized by the Michelin Guide in its very first year in Montreal, he quickly distinguished himself with a style that blends boldness and character, using the finest Quebec ingredients as his canvas.
Starting in the kitchen at age 13 with early training in Italian cuisine, Rémi chose the field and the brigade over the classroom. Spotted by Martin Picard, he learned the value of rigor and generosity at Cabane au Pied de Cochon, and later at the Au Pied de Cochon restaurant, where he climbed the ranks to lead large kitchen teams.
He refined his techniques at Osteria Francescana in Modena under Massimo Bottura (3 Michelin stars), followed by a deep dive into his love for fish and seafood with Éric Ripert at Le Bernardin in New York (3 Michelin stars). His journey has taken him through London, Italy, the United States, Morocco, Australia, and Asia.
With Le Grand Comité and Le Petit Comité, despite the two restaurants being worlds apart, Rémi Lemieux delivers precise, creative, and generous cuisine—informed by years of learning alongside the greats while forging his own unique path.
David Zamora
A passionate restaurateur and WSET 3 certified sommelier, David brings 15 years of experience to the table. From France (Groupe Beaumarly, La Lorraine) and the United States (Groupe Bocuse) to Australia, he has worked his way up through every role, from commis waiter to general manager. It was in Melbourne, as part of the sommelier team at the renowned The European & City Wine Shop, that he discovered his true passion for wine—a passion he continues to deepen every day. Based in Montreal since 2019, he brings the operational rigor he gained internationally to Le Comité, combined with a human-centric approach to service and a clear mission: to share his love of wine and turn every table into a memorable experience.
Iari Prassi
Born in Milan, Italy, Iari Prassi grew up surrounded by the scents of nature and the simple joy of good food. At 17, his family moved to Australia, where he truly began his culinary journey. His career path led him to Michelin-starred restaurants in France, Denmark, and the Netherlands, where he refined his discipline and broadened his perspective. In 2022, drawn by the city's vibrant gastronomic energy, he moved to Montreal. He served as head chef at Île Flottante and Hiatus before founding Soave Cuisine. By taking the pastry programs at Le Grand Comité and Le Petit Comité under his wing, he makes no secret of his ambition to turn both spots into culinary destinations as renowned for their sweets as they are for their savory dishes.