A native of Montreal, Bechard, 29, grew up traveling (and eating) around the U.S. before earning a Culinary Arts degree from San Franscisco's California Culinary Academy. He developed his skill set by moving through the ranks at the highly acclaimed Acquerello Restaurant (San Francisco) and then to Muriel's Supper Club (Palm Springs, CA).

A move to Portland and working with Heathman's master chef, Phillipe Boulot led to his discovery that the best product didn't have to be the most expensive when they are produced locally.

As the chef at Alberta Street Oyster Bar & Grill, Bechard married philosophies of high-end food and wine pairings with sourcing ingredients directly from local farmers, ranchers and fishermen. While in Portland chef Bechard was awarded "2006 Rising Star" by the Oregonian and was named as one of "Americas Best Restaurants" by Zagat and "Top 15 Restaurants" by Portland Monthly.

His food has also been featured in such publications as Bon Appetit, Gourmet, Sopporo Sun Times (Japan) and World Traveler.

He has recently become the chef at Opal in Seattle's Queen Anne neighborhood. Implementing his "Modern American" cuisine in a small plate, market driven format, Bechard hopes to bring Opal to the top of Seattles culinary scene.