A native of Boucherville, Benoît Marcotte has been working in the food service industry since 1992. He graduated from Lasalle College, in Montreal, with a degree in Hotel Management in 1997. From maître d'hôtel to sommelier, Benoît honed his skills to become a seasoned manager. His dedication earned him much success, especially in planning banquet events and wedding receptions, at which he excelled. He's now in charge of the service staff and oversees the chef's design of the menus, on top of his administrative tasks.

Originally from Saint-Amable, Stéphanie Gemme graduated from Collège Ahuntsic, in Montreal, with a degree in Paralegal Technology. She mainly worked for one of the largest notarial offices on the South Shore of Montreal, in the commercial and corporate sectors. Later on, she decided to team up with partner Benoît Marcotte and together, they now share their passion for the art of cooking on a daily basis. Today, she manages their three businesses and even sometimes lends a hand with food service.

Hailing from Saint-Hyacinthe, Anthony Lussier is quite the culinary arts enthusiast. At 25, he earned a degree in institutional cooking and since then, he has garnered many certifications and honours. The young and talented chef has been a part of the Bistro V adventure since the beginning and he leads the kitchen with a bold and inspired energy. At once chef and partner, he brilliantly showcases the Bistro V menu by adding artfulness, imagination and novelty to create surprising and exciting culinary creations.