Woman cooking in the woods

Meet Krystle Regis: Kitchen Production Manager in Northern Quebec

Published on : 6/15/23
    • Years of service with Sodexo: 1 year Woman in chef's coat outdoors with BBQs
    • Location: Mining complex, Northern Quebec
    • Segment: Energy and Resources
    • Role: Production Manager

    Krystle Regis is an Innu Production Manager, in the process of becoming Assistant Manager of her unit. She has been with Sodexo since January 2022.

    Krystle Regis has found her place on the Sodexo Culinary team at the mining complex where she works. Her unique background and passion for Boreal cuisine have made her an inspiring figure while fostering mutual learning between Sodexo teams and the Indigenous communities on site. 

    A Culinary Journey Like No Other

    Hailing from Maliotenam, Krystle's culinary journey began late in life, after the birth of her children. She left her community for Quebec City, where she trained at the École hôtelière Charlesbourg. She then interned for Arnaud Marchand at Chez Bouley, a bistro specializing in boreal cuisine, which draws its inspiration from Innu traditions.

    Upon returning to her community, she held positions in various restaurants and launched her own catering service, before gaining an extraordinary experience when she took part in the second season of the TV show Chef des Bois, broadcast on TVA. 

    In early 2022, after her stint on the show, Krystle joined the Sodexo team as General Assistant, a decision influenced by the pandemic's impact on the industry. Krystle is frank: this position will be temporary until the world returns to normal.

    Her talent and dedication quickly earned her promotions - in less than six months she went from General Assistant to Third Cook, then First Cook and now Production Manager - becoming the company's first Innu Manager.


    Tradition and Shared Knowledge

    Woman plucking wild game in the woodsKrystle's passion for boreal cuisine is deeply rooted in her Innu culture. She highlights traditional products such as wild meat and Labrador tea in buffets for unique events, such as National Indigenous Peoples' Day. She often cooks bannock, a traditional food appreciated by the camp's Indigenous employees. 

    "I'm privileged here. I have the freedom to harvest in the woods. We are right in the middle of it, and it's amazing how full of Labrador tea it is!"

    When asked for examples of dishes made with produce from the forest, the list is long and appetizing. "I've used boreal trout, green alder pepper, Labrador tea. I have made barbecue sauces. I have made desserts with sweet clover, our wild vanilla. There is a lot of it!"

    With her presence, Krystle makes Sodexo's customers and team aware of what Innu culture has to offer and is happy to be able to share her culinary knowledge with the people around her, creating a unique and enriching experience for all. 

    Krystle makes a point of highlighting her Innu culture and promoting knowledge sharing. "We've got plenty of space here, and we're taking it too." 

    "We have to be open because this is unceded territory here. Reconciliation is also part of this process, to educate [non-Indigenous people] about our culture. I often tell them: let me tell you how we lived, how we see things. It's not what you read in the magazines."


    Going Above and Beyond in Service of the Community

    Krystle's culinary team is diverse, with members from different communities, which also reflects the diversity of communities within the mining complex. She takes great satisfaction in being able to present her menus in Innu and serve many of her customers in their native language.

    "It's really open here. Being able to work in Innu is a privilege because my first language is Innu," she says. "When you can serve your customer in your language, for them, it's like being at home. It is a privilege we have, to be able to say 'Kuei,' I recognize you."

    And her role within the company goes beyond the kitchen. Krystle also acts as a liaison between the Sodexo team and the on-site Innu community. She ensures proper understanding of instructions, and she ensures that the people's integrity is preserved, thus ensuring clear and respectful communication.

    In addition to her role at Sodexo, Krystle runs her own catering company, specializing in boreal cuisine.


    A Career on the Rise

    "People often tell me, Krystle, you must not really like cafeteria food."

    That is far from the truth! Cooking for hundreds of employees at the mining complex means a lot to her. "It takes me out of my context and brings me into a more supervised environment," she states. "It brings me to condition myself, to do production work, to be methodical in my organization. And human resources too, because we collaborate with humans."

    Indeed, she is much appreciated by her team. "The Innu mentality is one of knowing how-to-be before knowing how-to-do. Before you can do a job, you must know how to be in a working environment. That's how I guide my team."

    As for her post-pandemic future at Sodexo, the answer is clear: "I can see myself working here for a long time."

    Shortly after this interview, Krystle was selected for our Rising Star training program. Over the next six months, Sodexo will train her to become the Assistant Manager of her unit.

    "I'm proof that with hard work and determination, you can achieve anything, and most importantly, that you belong. We are not here because we're Indigenous. I'm proof that we're here because we're competent."

    Learn more about how we foster an inclusive work environment for Indigenous talent.


    More information about Sodexo Canada’s commitment and focus on Indigenous prosperity can be found in the 2022 Indigenous Economic Reconciliation Report. This report presents all our actions in one place and highlights the commitments that enable growth, sustainability, and shared synergies.

    Read the report.