Julien Masia

Lyon is considered the gastronomic capital of France — a city of bouchons, silk workers and Paul Bocuse. Masia brought Lyonnais precision and saucework to Quebec's Limoilou neighborhood — a working-class district that has become one of Quebec City's most interesting culinary frontiers. His menus synthesize French structure with Quebec's chanterelles, Ungava Bay shrimp, and Île d'Orléans maple.

Julien Masia, from Lyon, France, trained in French fine-dining kitchens before arriving in Quebec City. At Arvi in the Limoilou neighborhood, he earned a Michelin star in the inaugural 2025 Quebec guide. His cuisine is a dialogue between the French culinary tradition he was trained in and the extraordinary seasonal richness of Quebec's boreal larder.

Lyon, France — trained in French fine-dining kitchens; developed Quebec-influenced contemporary cuisine

Career

• Chef at French Michelin-starred restaurants, Lyon and France (2000s–2015)
• Owner-Chef at Arvi, Limoilou, Quebec City (2017–present)

Mentored by Lyon classical French tradition.