Poulin grew up in Montreal and graduated from Calixa Lavalée Culinary Institute and is Blue Seal Certified. Early in his career, Poulin traveled the world starting with Vancouver which brought him to work in some of the city’s most coveted Californian-style influenced restaurants, and upscale Italian eateries. Next up was Tokyo which proved to be both a learning and a teaching experience for the chef. After ten years in Japan and a month-long pizza apprenticeship off the coast of Naples, Italy, the eclectic Poulin returned home. His culinary expertise was put to the test when he competed in numerous “Wild Card” competitions nationally and provincially for Aramark where he was racking up Gold, Silver and Bronze medals. His cooking style: modern, light, and with texture, using local and seasonal produce.