President & Co-founder
Andrew is the mind and driving force behind La Fourmi Verte. With years of experience working in renowned restaurants including Toqué! and Denmark's Noma, he brings his passion and culinary skills to a cause dear to him. On top of his culinary talents, Andrew holds a degree in Culinary Arts from Le Cordon Bleu Ottawa, and Pure and Applied Sciences from Vanier College where he was the Vice-President of the Vanier College Student's Association. During his time at Vanier College he co-founded a co-op, Jakes Co-op, which provides healthy and affordable goods and services to the Vanier Population. He is the acting President of Jakes Co-op, and also an administrator of the Vanier College Foundation. During his time at Vanier, was the recipient of the Lieutenant Governor's Award for remarkable community engagement. Today, he is pursuing a degree at McGill university in Pure Mathematics.
Minh Phat Tu
Treasurer & Co-founder
Minh is the chef and part owner of Montreal restaurant Orange Rouge. He counts years of experience working in top restaurants including the famous Club Chasse et Pêche, le Filet, Nouveau Palais, and Satay Brothers. Complimenting his devotion to the culinary arts is his commitment to community engagement. His cooking career began at the age of fourteen when he began volunteering at the Villeray Community Center kitchen. He served as a mentor, helping youths develop leadership skills in their community. He is a co-founder of la Fourmi Verte, and continues to remain engaged in the pursuit of using his acquired knowledge from the restaurant industry towards reducing food waste.
Secretary & Co-founder
Antoine is the restaurant manager and part owner of Montreal restaurant Orange Rouge. He has 15 years of restaurant management experience and a background in industrial relations. Over the years he has accrued invaluable food industry knowledge and a vital network which he has brought to La Fourmi Verte. His involvement has allowed La Fourmi Verte to expand upon their relationships between organizations, to ensure that co-operation is maximized for everyone involved.
Operations officer & Co-founder
Sam oversees the operations of La Fourmi Verte and is always looking for impact projects in the scope of food waste. He holds a bachelors degree from Concordia University in Political Science and Sociology as well a Graduate Diploma in Community Economic Development. Professionally he has a combined nine years of sales and management experience. Today he is a Banking Advisor at RBC.
Marie-Anne began as an intern during the summer of 2018. She integrated seamlessly into the team and became an extremely important part of the company. She brings her experience in communications and also ensures a coherent community outreach strategy. Her experience and dedication to la Fourmi Verte have quickly become and integral part to ensure the smooth and efficient functionality of the organization.