Pizzéria Melrose

Éric Denommée discovered cuisine by following in the footsteps of his father, who had a refrigeration company. First, he worked for a fast-food chain and then for a caterer before he enrolled in the Quebec Institute of Tourism and Hotel Management (ITHQ). He then headed out to renowned establishments yet nothing he did led him to believe he would one day become a pizza maker. "Every time I made a cake or dough, it never rose," Eric laughs.

One day, however, he accepted the challenge of starting a business with two partners, Paolo Oliviera and Didier Housseaux, and mastering the art of making pizza. "I knew he had what it takes!" assures Paolo, who had never owned a pizzeria, despite his experience in the restaurant industry. Eric was nervous at first but the success of Pizzeria Melrose is proof that he does have what it takes even though he is convinced that he owes part of his success to his mother, who prayed for him.