Organizing committee
Driven by a passion to promote the meat industry, the members of the organizing committee are making every effort to make this tournament a success!
Learn more about those you will have the chance to meet during the tournament!
Martin Provost
President, Meat Industry Golf Tournament / Food Momentum
Martin Provost has more than 30 years in the food industry. Initially specializing in sales, over the years he has developed expertise in product and market development and marketing positioning.
It’s difficult to have a career in food without being a food enthusiast. Martin is an epicurean who knows how to spot opportunities and quality products!
His wealth of knowledge gave rise to the current partnership with Food Momentum / Aliments Momentum. Today, his company has grown into a product and brand development brokerage, bringing together absolutely all of Martin’s passions and skills.
Jean-Hugues Demers
Vice President and Treasurer, Meat Industry Golf Tournament /
Boeuf Québec
Jean-Hugues holds a certificate in business administration, combined with a career of more than 20 years in the field of sales, including 10 in the meat and protein sector. His career in the field began with the multinational Weston, he then joined Milibec, a company that has experienced strong growth over the years. He also worked at duBreton, did a stint as a broker at Food Momentum, and is now taking on the challenge of sales management at Bœuf Québec.
He already has 2 editions of the Tournament to his credit and works tirelessly to make each edition a success!
Louis-Philippe Rocque
Montpak International
Louis-Philippe Rocque, holder of a Bachelor’s degree in communication with a Marketing profile from UQAM, has worked in the food industry for more than 20 years, including 13 years in the meat industry.
To date, he has held the following positions: Molson Brewery 2002-2005, McAuslan Brewery 2006-2010, Maple Leaf Foods 2010-2018, DMB Food Distribution 2018-2021 and, finally, Montpak International since 2022.
David Migneault
Lauzon Colabor
David holds a Bachelor’s degree in Economics and Politics from the University of Montreal obtained in 2011 and has been working in the meat industry for more than 20 years.
He acquired his technical knowledge by working as a butcher from 2003 to 2013. He then rose through the ranks in a company specializing in the field of “food service”, first as a sales representative, to reach the position of Major Accounts Manager (2013-2017).
From 2017 to 2020, he held a business development position for another industry player, eventually taking on the role of sales team management.
Since 2020, he has been Director of Protein Supply and Purchasing for the Colabor Group.
Guillaume Hutter
Salamico
Guillaume “fell into it when he was little”!
He has been, unofficially, in the industry since 1980.
When he was old enough to reach the work table, he was involved in most facets of transformation within the family business.
Before officially taking over with his sister Julie, he completed a Bachelor’s degree in Business Administration (B.A.A), in Operations and Production Management, as well as a Master’s degree in Business Administration (MBA).
Samuel Gosselin
Fumoirs Gosselin
Samuel grew up in the food industry, proud representative of a 3rd generation of grocers. From the age of 12, he smoked fish!
After completing a business management technique at Cégep de Sherbrooke, he worked for a school bus company. He rose through the ranks and at 26 became the youngest subsidiary manager in the company’s history.
However, he cherishes the dream of starting his own business… and it was in 2018 that he created Fumoirs Gosselin and thus came closer to his first love.
Samuel joined the committee in 2022.
Taras Zytynsky
World Pac International
Taras Zytynsky comes from a lineage rooted in the meat industry since 1922, starting with his grandfather, a master butcher, who immigrated from Ukraine that year. This legacy was passed down to his father, Walter Zytynsky, and then to his brother, Peter Zytynsky. Taras, although he explored other interests, was always an integral part of the family processing plant, contributing to the retail side.
After having a fulfilling career as a professional hockey player in the United States and Europe, Taras embarked on a new adventure: he founded his own company, Sandwich Deli Inc. in the catering sector. After 15 years at the helm, he became director of Metro’s charcuterie department. Currently, he serves as Regional Director of Sales and Technical Support for World Pac International Canada, serving Quebec and Eastern Canada.
Peter Zytynsky
Consultant
Peter has 42 years in the meat industry. He has been immersed in the industry since childhood, through his father and grandfather. His first summer job with the family business European Sausage Ltd (est. 1922) at the age of 12.
After studying food processing at the University of Guelph, he worked for various companies (Edelweiss Foods, Le Bifthèque, SNC Lavalin), in addition to being a municipal councilor and now mayor of the municipality of Pointe- des-Cascades, in the Vaudreuil-Soulanges region. He has been a golfer for over 50 years and his involvement in the committee for 30 years is more than noticed!
He has been a golfer for over 50 years and his involvement in the committee for 30 years is more than noticed!