Meet the
Team
MICHAEL ROMAN
CO-FOUNDER + CEO
Having a streak of independence and the spirit of a rebel from a young age, Michael has not followed the traditional life path that most people do.
Having worked in 5 different countries, consulted in dozen additional ones and traveled to over 50 countries in his lifetime, Michael has an acute awareness of the restaurant, hospitality and entertainment industries.
This combined life and work experience provides Michael with the unique skills and leadership qualities needed to take the Best Restaurant Group and all its brands to new levels of success.
Fun facts: Michael's passions include history, politics, travel and fine dining (having collected over 50 Michelin stars and more than half of the World's Top 100 Restaurants)
DANY BOLDUC
PARTNER + EXECUTIVE CHEF
Originally from Rimouski, Dany Bolduc is chef-owner of the H4C restaurant in St-Henri since it’s opening in 2013. The restaurant initially started in a more bistro style, the logical step after his former position as chef at the Reservoir (popular brasserie in Montreal), his cuisine would quickly evolve during its first 5 years, climbing the ranks of the bistro, from bistronomy to the gastronomy it currently offers.
Chef Bolduc reopen ed the doors of H4C in June 2019 after a change of partnership and a refined renovation of its dining room where taking time, sharing and the ephemeral are priorities.
His cuisine is greatly influenced by his multiple trips around the world. From India to Japan, going through France, England, Mexico or Peru, it is the flavors, the smells, the ingredients and the colors of all these experiences that Chef Bolduc tells the tale of on his plates. His techniques which were Initially influenced by French cuisine, are now unique, precise, signed and they are pushed forward at all times with the members of his brigade.
Unparalleled authenticity, his heart is in every decision made.
JAMES BRATSBERG
REGIONAL CHEF MONTREAL
+ PARTNER
Family time was always around food. Everything revolved around being around a table, either the kitchen or the dining room table.
I started working in kitchens in my late teens, starting - commonly as many cooks do, a dishwasher. I knew right away that I wanted to be a cook. The structure, the rigor, the passion, the focus, all things I wanted in my life. Two weeks later I bought my first cookbook, on recommendation from my chef, The French Laundry. Second paycheck I bought my first pair of kitchen shoes, third paycheck, my first set of knives, and the story continues. I starting buying as many books as I could. I worked as much as I could, never being a really big fan of time off or vacations.
I worked from kitchens in Toronto (Lucien), to Calgary (Teatro), Ottawa (MeNa), and London (The Clove Club). I opened a restaurant at the age of 28, in Ottawa. We focused on high end French cuisine, since it’s my passion. We went for a strong 5 years, before decided to close down and move onto different adventures.
I moved to Montreal, to become the Chef de cuisine of H4C, under the guidance of Dany Bolduc. Since I have helped open some of our other restaurants, and businesses as we progressed as a company.
CHRISTOPHER
HEARN
CHIEF FINANCIAL OFFICER
Christopher spent his younger and more vulnerable years in search of purpose and meaning. An old soul with a storyteller’s heart, he found enrichment at a dive bar in Singapore, and a rooftop speakeasy in Midtown; in a smelt shack on the Hillsborough River, and on Moonshadows’ dock off the PCH.
Intrinsically attuned to the subtler nuances of life, a chance encounter with an old friend in a Cambridge park ultimately catered to his unquenchable thirst for knowledge.
Having refined an enterprising spirit and inducing a penchant for economics at grad school, Christopher channeled that restless ambition of youth to become a founder, consultant, and executive.
In no shortage of decidedly random instances, he found the essence of meaning. At BRG, he has found his purpose.