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Renée Bellefeuille has a diverse work experience in the culinary industry. Renée started their career as an Executive Pastry Chef at Jamie Kennedy Kitchens from 2002 to 2007. Renée then worked as a Sous Chef at The Drake Hotel from 2008 to 2009. Renée Bellefeuille joined the Art Gallery of Ontario in 2009, where they served as a Sous Chef until 2014. Renée also operated their own catering business, Renée Bellefeuille Catering, from 2009 to 2014. At the Art Gallery of Ontario, they progressed to the role of Executive Sous Chef from 2014 to 2015, and later became the Executive Chef from 2015 to present. Currently, Renée Bellefeuille holds the position of Associate Director, Culinary Operations, F&B at the Art Gallery of Ontario.

Renée Bellefeuille holds a Food Handler's Certificate from the City of Toronto, which they obtained from 2005 to 2025. Renée also completed a Diploma in Chef Training at George Brown College from 1997 to 1998. In 2015, they acquired a First Aid Responder certification from ADET, specializing in Health and Safety. Additionally, they have completed Microsoft Excel Levels 1 & 2 through George Brown College Continuing Education and is a Certified Joint Health and Safety Member from the Workplace Safety Training Centre, focusing on Health and Safety.