Francois Godbout

I began my restaurant experience in Calgary and from 1981 – 1991, I progressed from an assistant cook to chef to a partnership in a successful restaurant bistro (which also offered corporate catering).

From 1992 – 1996, I accumulated experience from varied styles of restaurants in Vancouver. As the head chef in these restaurants, I studied and learned different styles and therefore enlarged my cooking repertoire. Basically, I learned what was successful and what was not – food and business wise.

In 1997, I became involved in motion picture catering and worked on a series as the head chef for nine months. In 1998, I purchased my own mobile catering truck and that was the start of Hot Stuff Catering. In the next five years, I built a very successful business with extremely satisfied clientele because of outstanding service and quality of food.

In 2002, in response to demand, I started to concentrate my energy towards serving the corporate and private catering sector.

In 2003, I decided to take my biggest step. I found a location and opened my own restaurant and market in a neighbourhood that I thought had great potential. I found the perfect location and the renovation was carefully thought out and done with care. I wanted to offer a place with outstanding food, good music, friendly vibes and casual comfort. The restaurant was named after our son Sebastien (Seb for short). The restaurant appeals to the neighbourhood which is highly family oriented.

January 15, 2004, was opening day and the neighbourhood stopped wondering if I would ever open!

Education

Cook and Management Journeyman Certificate
Southern Alberta Institute of Technology (SAIT), Calgary, Alberta, 1987
Certificate of Cartography (Drafting)
College Limoilou, Limoilou, Quebec, 1981
Professional Designations

Professional Cook and Management Diploma
Journeyman
Red Seal