Co-founder and master blender
of Surette Condiments
After a childhood marked by cuisine with Mediterranean and Basque accents, and a young adult’s life traveling through Europe, Asia and Australia, Cyril arrived in Quebec in 2000.
His baggage includes service experience in Alain Ducasse’s top restaurants in London and Monaco. While pursuing his studies in business administration, Cyril worked as a waiter in renowned Montreal restaurants such as Les Caprices de Nicolas, Les Chèvres and DNA. There, he met Quebec producers and fell in love with their culinary culture.
This inspired him to create Société Orignal with his friend, Alex Cruz, a company specializing in Quebec products for gourmet restaurants in Montreal, Toronto and New York. In 2016, they were both awarded the “Supplier of the Year” prize by the influential French culinary festival and magazine, Omnivore.
From this experience was born the desire to create something unique in Quebec and to promote local gastronomy internationally by creating Surette Condiments. Thanks to his unrivalled nose and taste, like an oenologist creating wine blends, Cyril creates vinegar and balsamic blends based on local apple must that have nothing to envy the best-known condiments in the world.
When he’s not developing a new product to add to the Surette range, he co-manages the agri-food consulting agency École-B, which works with entrepreneurs to develop food projects in Quebec.
