The Team

Your Host

Thierry Navette was born in France and for three years, he studied the restaurant trade at the Lycée Hôtelier du Touquet hotel school, learning the art of cooking, customer service and hotel management. 

Navette began his professional career in Paris, working first at the Hilton Hotel and then at the Ritz. When he was only 21, he got a job in Switzerland as a maître D. Subsequently, he moved back to Paris where he had the opportunity to serve the prime minister, thereafter working for a prestigious Relais & Châteaux establishment in the French Alps. 

After spending three years in Canada at the Victoria Ocean Pointe Resort (British Columbia), Navette became rooms division manager at the Ritz-Carlton in Montreal. He subsequently held management positions at the Stonehedge Inn & Spa in Tyngsboro (Massachusetts) and the Mantra in Boston.

In 2004, he opened his own restaurant in New Hampshire, which he ran for three years. After arriving in Quebec, he joined Manoir Hovey as its first maître d’hôtel.

Since January 2008, he has been in charge of Bistro 4 Saisons, offering customers high-quality food and excellent service, along with a number of other former staff members from Manoir Hovey.

Your Chef

Born in Paris to an Italian mother and a French father, Pierre Nief always knew his path would lead him to gastronomy. At the age of 19, he joined the St-Pierre Hospitality School in the Paris region to cultivate his passion for cooking. He began his career in the kitchens of Pierre Koffmann in London, then returned to Paris to work at Guy Savoy’s three-star Michelin restaurant.

After various culinary experiences around the world—from Australia to French Polynesia, Norway, and Saint-Barthélemy—Pierre eventually settled in Quebec. He worked at Café Massawippi and Manoir Hovey before joining the team at Bistro 4 Saisons.

For him, the essence of his cuisine is rooted in honoring local and seasonal ingredients, crafting dishes that are not only visually beautiful but also genuinely flavorful and authentic.

Your Sommelier

Born and raised in the Eastern Townships, Patrick Grieve has always been fascinated by the region’s picturesque landscapes and the delicious cuisine that harmonizes with the rhythms of our four seasons. It is his desire to enrich people’s culinary experience that has led him to pursue the field of sommellerie. He worked for more than 15 years at the Manoir Hovey, where he evolved as a Sommelier and later as a Maître d’Hôtel.

Patrick will delight you with his knowledge and the attentiveness he will offer you, an approach worthy of the standards of Relais et Châteaux. For him, the well-being, the satisfaction and the enjoyment of the guests are the priority.

In 2021, the Bistro 4 Saisons has offered him the position of Maître d’Hôtel and Sommelier. This is an opportunity that allows him to work daily with an outstanding team which, we are convinced, will delight you.