Mathieu Cloutier completed a degree in food management and restauration at the Institute of Tourism and hotel trade of Quebec in 1997. After a few courses, he decided to go take a training course in France. During this training course, he learned the bases of restauration and discovered the benefits of traveling.
After obtaining his diploma, he left for Château Lake Louise. During his trip, he bonded with Australians, who invited him in their native country. In October of 2000, he left for one year to work in Mietta's Queenscliff Hotel, one of the most famous places in Victoria, in the south of Australia. When he returned in Montreal, he started to work as a chef poissonnier for a little less than a year.
At the summer 2003, he sets out again for France. He obtains a job has an entremetier at the restaurant Gill (2 Michelin stars) in Rouen, Normandie. On his return to the country, he becomes chef at the Auberge Hatley.
In 2005, he returns once more to Europe, but this time, it’s to work as a sous-chef, at Sonning-on-Thames French Horn restaurant, in England. Upon his return to Montreal, he worked at 357c, Caprice de Nicholas and Holder. Finally, in the summer of 2007 he combined his talent with his partner Jean-Philippe St.Denis and opened the very popular Kitchen Galerie.