OUR TEAM

MAXIME CLÉMENT, DIRECTEUR GÉNÉRAL

MAXIME CLÉMENT, GENERAL MANAGER

Maxime has a master’s degree in Experimental Medicine and a bachelor’s degree in Sociology. He has a lot of experience in management, business development and various social implications in his community. As co-founder and general manager, he represents the company and ensures its development.

LOUIS PHILIPPE F. SIMARD, DIRECTEUR DES OPÉRATIONS

LOUIS PHILIPPE F. SIMARD, DIRECTOR OF OPERATIONS

Louis-Philippe received his brewing education from the Siebel Institute of Technology in Chicago and Munich. He also holds a technical Diploma of Collegial Studies (DEC) in Food Processing and Quality Technologies (ITAQ). Co-founder and director of operations at Le Labo, he oversees production operations and customer technical support. Specializing in solving industrial problems, he puts his knowledge to good use for our customers and partners.

GÉRALD BOURDAUDHUI, DIRECTEUR SCIENTIFIQUE

GÉRALD BOURDAUDHUI, SCIENTIFIC DIRECTOR

Gérald Bourdaudhui holds a master’s degree in Industrial Engineering in Biochemistry specializing in malting, brewing, and yeast industries (Meurice Institute, Belgium) as well as a certificate in HACCP and Food Safety (Saskatchewan Food Industry Development Center). He has been working in the brewing industry for more than 20 years and has held various positions such as research and teaching assistant, brewmaster, production, quality control, and R&D manager. He’s in charge of the R&D and consulting department. He is the cornerstone for scientific reference within Le Labo’s team.

JEAN-PIERRE TIRMAN, DÉVELOPPEMENT DES AFFAIRES

JEAN-PIERRE TIRMAN, BUSINESS DEVELOPMENT

As an experienced entrepreneur, Jean-Pierre Tirman is a member of the company’s executive team. He plays a key role in the company’s strategic development.

ARI CLARENCE PELLETIER, TECHNICIEN EN MICROBIOLOGIE

ARI CLARENCE PELLETIER, MICROBIOLOGY TECHNICIAN

Ari holds a bachelor’s degree in Microbiology (Laval University) and a technical Diploma of Collegial Studies (DEC) in Food Processing and Quality Technologies (ITAQ). He has been working with Le Labo since 2019 and his thoroughness and efficiency make him one of the pillars of our production team.

MYRIAM LADRIE, RESPONSABLE DU LABORATOIRE

MYRIAM LADRIE, LABORATORY SUPERVISOR

With an Industrial Master’s degree in Food Science (Université Laval) specializing in Food Mycology, Myriam has been working with Le Labo’s team since 2017. She has deep knowledge in yeast quality management and her skills are a reference within our team.

AUBERT CARON, TECHNICIEN DE PRODUCTION

AUBERT CARON, PRODUCTION TECHNICIAN

A converted history enthusiast, Aubert quickly adapted to working in our plant. As the first production link, Aubert sets the standards for the quality of our yeasts. His physical strength and thoroughness make him an outstanding production technician.

ANTONY LEPAGE, TECHNICIEN EN MICROBIOLOGIE

ANTONY LEPAGE, MICROBIOLOGY TECHNICIAN

With a bachelor’s degree in Microbiology (Laval University), Antony joined Le Labo’s team in 2021. His analytical mind and creativity, mixed with a well-balanced touch of humor, are assets that help us solve our many challenges.

JEAN-PASCAL TURCOTTE-SCOTT, CHARGÉ DE PROJET

JEAN-PASCAL TURCOTTE-SCOTT, PROJECT MANAGER

Jean-Pascal holds a bachelor’s degree in Food Science Technology (Laval University) and has enriched his curriculum with a course in Brewing Microbiology (Siebel Institute of Technology). His previous experience in the brewery industry as a production coordinator and laboratory director, as well as his curiosity and analytical skills, are very useful when it comes to solving our customers’ problems.

JOCELYN VERMEULEN, PRÉPOSÉ AU NETTOYAGE

JOCELYN VERMEULEN, HYGIENE AND SANITATION TECHNICIAN

With his certification in hygiene and sanitation in health care, Jocelyn supports the entire production team in maintaining the high standard of cleanliness required at Le Labo. In addition, his good humour and his love of his work make him an outstanding colleague.

MÉLANIE CÔTÉ, ADJOINTE À LA DIRECTION

MÉLANIE CÔTÉ, MANAGEMENT ASSISTANT

With a degree in Office Automation, Mélanie plays a leading role in the administration of Le Labo. She brightens up the office with her cheerful spirit while maintaining a professional manner that guides the team through the administrative processes.

YVES LUUC JOLICOEUR-ROULEAU, CHARGÉ DE PROJET

YVES LUC JOLICOEUR-ROULEAU, PROJECT MANAGER

With a bachelor’s degree in Food Science Technology (Université Laval), Yves Luc works mainly on Le Labo’s research projects. His in-depth knowledge of the science of yeast is of invaluable assistance in the development of our products.

IAN HAMEL, DIRECTEUR NATIONAL DES VENTES

IAN HAMEL, NATIONAL SALES MANAGER

With 22 years of work experience in distribution and as a product spokesperson, Ian has a strong background in sales. Through his position at Le Labo, he is proud to be part of the brewing industry family. His systematic and attentive approach allows us to offer our customers the good service they deserve.

MARIANNE DENIS, TECHNICIENNE ATTITRÉE À LA QUALITÉ

MARIANNE DENIS, QUALITY TECHNICIAN

By completing two technical Diploma of Collegial Studies (DEC) in Bio Ecology and Dietetics, Marianne has developed her versatility in the laboratory. Her thoroughness and her energy allow her to brilliantly assist Myriam in her mission to ensure the quality of our yeasts.

CYNTHIA LÉVESQUE, COMMUNICATION AND MARKETING TECHNICIAN

Cynthia is in charge of Le Labo's social media presence, graphic content and the marketing aspect of the company. With a DEC in Graphic Design, her creativity and expertise allow her to create various technical tools for our clients.