The Rise of Chef Francis Wolf

The chef's biography


The story of Francis Wolf, a young man from Sherbrooke, is a fine example of what can be achieved through passion and dedication.  In 2002, Francis Wolf began his career at Manoir Hovey and entered the world of gastronomy under the auspices of Executive Chef Roland Ménard.  He later honed his skills with renowned chefs Alain Ducasse and Daniel Boulud. Chef Wolf’s cuisine showcases regional products, celebrating rare and lesser known  ingredients in recipes that range from the traditional to the avant-garde.  From the beginning, inspired by many celebrated cookbooks, one in particular stood out to him -- one by Chef Michel Bras, a 3 star Michelin chef since 1999.


Like a dream realized, he was delighted to recently work alongside this master chef. In March 2015, Chef Wolf was invited to Carmel, California, to participate in Relais & Chateaux’s GourmetFest, a culinary event which brought together many of the best chefs on the planet.  The first evening Chef Wolf presented 2 dishes alongside Chef Diego Munoz, who placed 18th on the S. Pellegrino list of the 50 Best Chefs in the World.  The next day Chef Wolf joined 2 legends in the world of French gastronomy, Olivier Roellinger and Michel Bras, to create a special lunch named ‘’Taste of France.’’  Each chef created a dish for this meal and the evening was a resounding success.  Chef Wolf has risen to the level of his masters and we at Manoir Hovey are tremendously proud.  

Francis was named Young Talent of the Year at the 2017 Québec awards presented by Gault & Millau, whose first gastronomic guide focusing on Quebec and promoting Quebec chefs beyond our borders is now available. 

At only 75 minutes from Montreal and 2 1/2 hours from Quebec City, why not escape and come discover the talents of this extraordinary chef at ‘’Le Hatley’’ restaurant at Manoir Hovey, a five star Relais & Châteaux inn which is open year-round. 


The evening table d’hôte begins at only  $70*; reservations are highly recommended.
*taxes and service are extra



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