Restaurant h3 is a new concept under the direction of COGIR Restaurant group and it’s leadings members. Lead by partner and executive chef Jean-Sebastien Giguère (center) (also behind restaurant le coureur des bois and la cabane du coureur), Marc-Antoine Dionne (left) administrative director, as well as Hugo Duchesne (right) operations director (crowned Best Sommelier of Québec 2020 they prent you the team of h3 restaurant.  To learn more on the management team.



Executive Sous-Chef

Ruihan Chen moved to Canada when he was 18 years old. He first studied hotel management at LaSalle College and then specialized in professional cuisine at the Pearson School of Culinary Arts. After graduating, he continued his work experiences, in different positions: Restaurant Mercuri, Decca 77 (where he met Chef Jean-Sébastien Giguère), Bar George, Maison Boulud, Olive Orange catering, 1909 Taverne to finally arrive at Le Coureur des Bois and La Cabane du Coureur in 2019. Chef Chen is meticulous and attributes his love for cooking to craftsmanship achieved through creativity mixed with the adrenaline of service.

Dining room


Restaurant Manager


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This establishment is part of COGIR restaurants

Web site created by Kim Trudel
Photo credit : Matt Ayotte