News & Promotions


Kitchen Renovations


From March17th through April 27th, Le Hatley’s kitchen is undergoing a makeover! With our new team in place, we have decided to modernize our facilities in order to offer our guests a gastronomic experience of the highest quality! Breakfast, lunch and evening services will be served at the Tap Room during this period. Visit now Le Tap Room page to discover our brand new evening table d’hôte menu created by our chefs!

Previous Next


Previous Next

A commitment to excellence

We aim to provide the highest standards of hospitality to our guests, to create life-enriching experiences and long-lasting memories. To this extent, Manoir Hovey offers in-house training and the promise to develop and enhance the skills and talents of its team members.

Relais & Châteaux is recognized for offering personalized service, and we believe this should apply to our team as well. New members are welcomed year-round in every department: restaurant, kitchen, housekeeping, reception and more. Are you ready for an exciting challenge in an environment conducive to professional and personal growth?

Join the family

Jason Stafford

Managing Director

Marc-André Blais

Concierge Clefs d'Or

Roland Ménard

Executive Chef

Patrick Grieve

Maître d'Hôtel - Sommelier

Warren Long

Maître d'Hôtel - Mixologiste

Melissa Provencher

Director of sales and marketing

Julia Brouillard

Coordinator of Groups & Events

Diana Zgodic


A career with Relais & Châteaux

As part of my graduation year studying Hospitality Management, I did my internship at the Reception, where I then got hired. A year later I became Front Desk Assistant Manager, before my attention to details led me to the Sales department. Since 2013, I am the Coordinator of Groups & Events.
– Success stories, Julia Brouillard
I arrived as a server at Le Hatley Restaurant in 2004. Promoted the year after Chef-de-Rang, I then went to study sommellerie and returned in 2007 as Assistant Sommelier. Three years later, driven by my passion, I became Assistant Maître-d’/Sommelier and since 2012, Maître-d’/Sommelier.
– Success stories, Patrick Grieve
I started at the Reception in 2012 and thanks to my computer skills, I was able to assist in some marketing tasks. Today and since the end of 2013, I am in charge of Marketing and Revenue. Working at Manoir Hovey has really allowed me to expand and diversify my knowledge!
– Success stories, Florian Gavinaitis
When I started at Le Hatley Restaurant in 2011, I would never have imagined that a few years later, I would go to California with Chef Francis Wolf to participate in a culinary event and work alongside legends like Michel Bras and Olivier Roellinger! In addition, I acquired new knowledge and discovered foraging, a new passion!
– Success stories, Pier-Olivier Denicourt
After an experience in service, Luc discovers his passion for cooking. He began his studies in Sherbrooke and quickly joined the team at Le Hatley Restaurant where he stayed and perfected his techniques for 2 years. He then joined Alain Labrie’s kitchen as a sous-chef before opening the Antidote Foodlab, which has since become one of Sherbrooke’s best restaurants!
– Success stories, Luc Vaillancourt

Servers, Massage Therapists, Dishwashers, Housekeeping & Front Desk Agents

Interested in joining our team, and being part of the Manoir Hovey family?

Please send your CV to

Apply for position

Contact Us

For more information on careers at Manoir Hovey please fill out the form and we we get back to you in a timely fashion:

Thank You

We will review your information shortly.