MONTREAL — Montreal’s McGill University has been recognized by the Marine Stewardship Council (MSC) for serving sustainable seafood at its on-campus dining halls.

“McGill University is known around the world for its academic excellence and thought leadership, and, with students coming from 150 countries, adopting the global Marine Stewardship Council program will send a powerful message about the importance of seafood sustainability,” said Kerry Coughlin, regional director of MSC Americas.

QUEBEC — The historic Fairmont Le Château Frontenac has appointed Baptiste Peupion executive chef and culinary director.

“I am extremely thrilled to be joining the culinary team of such an iconic hotel,” Peupion told F&H.

MONTREAL — P.F. Chang’s will open its first Quebec location in Montreal on April 18.

"It is an honour for me to share my passion for cooking and my Chinese culinary heritage. It is my sincere wish that Quebecers embrace the P.F. Chang's experience, our warmth, our varied and refined menu, our commitment to quality and our desire to offer the best Chinese food." said Philip Chang, co-founder of P.F. Chang's.

MONTREAL — Normand Laprise, grand chef, Relais & Châteaux, and co-owner of Toqué restaurant in Montreal, has been nominated for a James Beard Foundation Award for his book, “Toqué Creators of a New Quebec Gastronomy (Les Éditions du Passage).”

The tome has been nominated in the category known as “cooking from a professional point of view.” Photographer Dominique Malaterre, who shot the photos in Laprise’s book, is also nominated. “This enormous recognition by the James Beard Foundation is a tribute to our gastronomy, my team of professionals and the publisher who participated in producing this little book of 500 pages,” said Laprise.