About Us

Join our team

Our team, our family

Agnus Dei is continuously searching for new talent, people who share a passion for event planning and new and creative ideas. A team which shares our company values and which has an “above & beyond” ethic permits us to create grandiose events on the Montreal scene and throughout the country.

If you think you have the right stuff, send us your resume.

Send your resume

Philosophy

This is our industry

A successful event is far more than a succession of good dishes and fine wines… A good meal is a culinary experience which awakens each participant’s sensibilities and which, in itself, becomes a true communion of people. Therein lies the art of catering. To make it in this marketplace, creativity is part of our daily lives, of our workplace, of all of our thoughts and ideas. The attention put into impressing people will go into the ingredients and culinary techniques just as much as all the small details which will make an event successful.

A meal is not simply food, it is a voyage which brings us back to some of the most ancient pleasure and make us discover emotion we as yet know not of..

We are at your service.

David and the entire Agnus Dei team

History

Founded in 1986 by Pierre Carrier and Jaqueline Besson, Agnus Dei is a family business that has evolved to become one of the most important catering companies in Quebec. It is today run by David Carrier and his team of event and culinary experts. The company’s name “Agnus Dei” (“God’s Lamb” in Latin) is from the founders first carriers as lamb farmers. After 10 years as such, they diversified their activities by offering catering services, notably for spit roast lamb. “Agnus Dei” references the nobility of this meat, its tenderness and rich taste, as if an offering from heaven…

Throughout the years, Agnus Dei has flouted convention and caused changes, creating a gastronomy as surprising as it is in finesse. Offering all the services of high-end catering, it has become the choice caterer for its epicurean clientele and for demanding event organizers. Agnus Dei has had a part in the success of many high-end events.

Recipient of many world-class prizes, Agnus Dei today has an international reputation for its quality of catering services.

Sustainable Development

Since its beginnings, Agnus Dei has considered sustainable development as a core value. The company’s sustainable development commitment is mirrored in the many social and environmental efforts made with major actors in this trend. This permitted Agnus Dei to distinguish itself from other catering companies, and is still a reality today. Here are some examples of our commitment to sustainable development.

Participation in the BNQ 21000 Sustainable Development Project

The BNQ 21000 project was designed to help organisations understand and put into application the different laws on sustainable development, principally in Quebec. Agnus Dei has been a part of this project since 2011

Agnus Dei has practiced the composting of organic waste from its kitchens since 2007. In 2011, over 35 tons of organic waste were composted.

Member of Fourchette Bleue

Agnus Dei is certified Fourchette Bleue for its management of marine resources. We incite people to diversify their consumption of Quebec’s marine products, in an effort of sustainable development to protect marine biodiversity.

The Use of Local and Organic Supplies

All our seasonal menus are elaborated based on the availability of local organic products. We also abide by Green Peace’s list of endangered species. For example, we refrain form using Red Tuna in our preparations.

Further Efforts

  • The purchase of recycled and reconditioned equipment;
  • The use of crockery as opposed to disposable tableware;
  • The use of recycled paper;
  • The privileged use of local, organic and sustainable development-issued products;
  • The redistribution of leftover food to the Accueil Bonneau and the Old Brewery Mission.

Our team

David Carrier

President

david.carrier@agnusdei.ca

Odile Clément

Marketing and Client Service Director

odile.clement@agnusdei.ca

Daren Bergeron

Creation Chef

daren.bergeron@agnusdei.ca

Carl Turgeon

Représentant des ventes

carl.turgeon@agnusdei.ca

André J. Côté

Managing Director

andre.j.cote@agnusdei.ca

Anis Mouldi

Executive Chef

anis.mouldi@agnusdei.ca

Christian Touchette

Directeur artistique

christian.touchette@agnusdei.ca

Jean-François René

Représentant des ventes

jf.rene@agnusdei.ca

Maison Carrier Besson

Avec Plaisirs traiteur

Avec Plaisirs caterer, an Agnus Dei sister company, specializes in corporate menus and services. Our menus include hot and cold meal buffets, meal trays or lunch boxes as well as a variety of breakfasts and trays. 

Scena

Scena is an event space that hosts various private and public events throughout the year, including Chez Lëon, Igloofest and the Montréal en Lumière festival. Located in the heart of Old Montreal, Scena amazes with its impressive architecture. Located in an immense building with a sleek design where metal structures stand alongside extensive windows, this magnificent site has three terraces that offer stunning views of downtown Montreal and of the marina. During the summer, Scena is transformed into a chic terrace where you can enjoy a Mediterranean-inspired cuisine on the grill.

Capacity: 425 cocktail guests 200 dinner guests
Hotel 10

For modern meeting spaces or a summer event on a magnificent terrace bordering Old Montreal and the Plateau Mont-Royal, HOTEL 10 is the perfect choice. In addition to offering an exceptional location with an architecture expressing the history of Montreal yet at the same being modern and chic, Agnus Dei delivers HOTEL 10 guests a distinctive culinary experience.

Capacity: 225 cocktail guests and 140 dinner guests

Press

Here are the recent key achievements we are proud of!

Agnus Dei, Superb Caterer

Le Voir – May 3, 2017

For the second year in a row, Cirque du Soleil is collaborating with Agnus Dei for a VIP experience.

Read the article

Cirque du Soleil’s VIP experience with Agnus DEI

Mat TV – April 20, 2016

Thanks to the official caterer, Cirque du Soleil offers its spectators something completely new, a truly satisfying VIP experience.

Read the article

The tip of the asparagus

Infopresse - September 2008

Caterers are more creative than ever, and are now looking to capture a greater role in event planning.

Download the article in PDF format

International Awards

Best cocktail hors d’œuvre

International Caterers Association

Tuna and pineapple wrapped in nori, wasabi infuser

Best cocktail hors d’œuvre

International Caterers Association

Orchid stuffed with foie gras torchon and ice cider