Adrian Copeland, chef of Sel et cendre brings a distinctive perspective to vegan cuisine, blending modernist and traditional techniques with a focus on locally sourced ingredients and bold flavors.
After working in top vegan restaurants in Bangkok and San Francisco, he transitioned to catering in Montreal, offering an exceptional gourmet plant-based experience. Over six years with Sel et cendre, Adrian refined his vision of vegan cuisine, catering weddings, banquets, and private events.
Our vision is to elevate simple, humble ingredients to fine dining standards while exploring new flavors. We proudly collaborate with local farms for our herbs, fruits, vegetables, and mushrooms.
After a five-year hiatus to pursue other artistic projects, Sel et cendre is once again serving Montreal and Quebec with high-end vegan cuisine.
our Values | Nos valeurs
At our core, we’re driven by compassion, sustainability, and community. Our vegan catering reflects a commitment to nourishing people, animals, and the planet through ethical, plant-based food.
We believe our strength lies in our people. By paying well above industry standards and fostering a supportive workplace, we measure success by the well-being and pride and well-being of our team—not profit alone.
Community guides everything we do. We source locally, partner with farms and non-profits, and work to build a more sustainable, ethical, and connected food system.
info@seletcendre.ca