Martin Picard is a Quebecois chef known for his foie gras and his original way of reinterpreting various regional recipes. His experience and expertise quickly allowed him to become one of the essential figures in Canadian and international gastronomy.

Born in Repentigny on November 20, 1966, Martin Picard spent the first years of his childhood in Morocco, in a world of flavors and aromas. Later, as an adult, he decided to study food service management in Quebec, at the Institut de Tourisme et d’Hôtellerie. However, he never obtained his diploma, as he had fallen in love with cooking during his internship in France alongside the very famous Pierre Gagnaire. Thus, in 1989, he began his apprenticeship at Citrus where he continued the rest of his training. A few years later, specifically in 1993, he became Normand Laprise's sous-chef at the latter's request, who had just opened his restaurant, Toqué.

It was in 2001, thanks to the financial support of Jacques Malo and Elena Faita, that Picard opened his restaurant Au Pied de Cochon. He was then able, even more than before, to give free rein to his talents and flourish as a chef. It must be said that he spared no effort to offer the best of Canadian cuisine. Indeed, thanks to his hard work and passion, his restaurant very quickly became a true phenomenon, famous throughout Canada and in many other countries around the world. However, with his constant need to do more, he did not stop at this success and decided in 2008 to take a new step. This is how he bought a sugar shack from his great friend Rafaëlle Germain, where he could produce his own maple syrup. Later, he opened the shack to the general public. Delicious reinvented traditional dishes are served there, accompanied of course by the delicious syrup. In addition to his two major achievements, Martin Picard has also written two wildly successful books. First, there was the book Au Pied de Cochon, published in honor of the restaurant in 2006, which won numerous awards. Six years later, it was the turn of Cabane à sucre Au Pied de Cochon to be published. A second work, halfway between cooking and art, which was also a great success, even winning the Book of the Year award during the famous Gourmand World Cookbook Award.

Aside from managing his two restaurants and publishing books, Picard is also a presenter or host on many television shows. This is notably the case for the shows Martin sur la route in 2007 and 2008, Wild Chef in 2009, and more recently in 2013, Un chef à la cabane which has a large audience on Télé-Québec. All these achievements demonstrate the man's greatness and remarkable talent.

Thanks to all this, Martin Picard has been able to turn his passion into a Quebec company renowned for its difference.