Martin Picard was born on November 26, 1966, in a small suburb of Montreal, Canada. From a young age, he developed a passion for food and cooking, and he knew that he wanted to pursue a career in the culinary world. After completing his high school education, Picard decided to further his culinary skills by attending l'Institut de Tourisme et d'Hôtellerie du Québec. It was during his time at the institute that he honed his cooking techniques and learned the art of French cuisine.
After graduating from culinary school, Picard landed an apprenticeship with renowned chef Pierre Gagnaire. This experience proved to be invaluable to Picard's career, as he learned from one of the best in the industry and further developed his culinary style. Armed with a wealth of knowledge and experience, Picard decided to venture out on his own and pursue his dream of opening his own restaurant.
In 2001, Martin Picard opened his first restaurant, Au Pied de Cochon, in Montreal. The restaurant quickly gained a reputation for its bold and innovative approach to traditional Quebecois cuisine. Picard's use of local and seasonal ingredients, as well as his playful and creative dishes, set him apart from other chefs in the industry.
Despite the success of Au Pied de Cochon, Picard was not content to rest on his laurels. In 2008, he fulfilled a long-time dream by opening a Sugar Shack, offering a unique dining experience that showcased his love for rustic comfort food. The Sugar Shack quickly became one of the top 5 best new restaurants in Canada, as rated by En Route Magazine.
Picard's success in the restaurant industry caught the attention of television producers, and he was offered the opportunity to host his own cooking show. In 2011, Picard launched the controversial television series, The Wild Chef, which showcased his unapologetic and unconventional approach to cooking.
Following the success of The Wild Chef, Picard went on to host the 2014 series, Un chef à la cabane, which focused on traditional Quebecois cuisine and showcased Picard's passion for using locally sourced ingredients.
In addition to his work in the restaurant and television industries, Martin Picard is also a published author. He has self-published two cookbooks, The Album and Au Pied de Cochon Sugar Shack, both of which have received critical acclaim for their unique and innovative recipes.
Outside of his culinary endeavors, Martin Picard is a devoted husband and father. He resides in Montreal with his family, where he enjoys spending time with his loved ones and exploring the vibrant culinary scene of the city.
Over the years, Martin Picard has established himself as a icon in the culinary world. His bold and innovative approach to cooking, as well as his dedication to showcasing Quebecois cuisine, have earned him a loyal following of fans and admirers. As he continues to push the boundaries of traditional cooking, Picard's legacy as a trailblazer in the culinary industry is sure to endure for years to come.