Serge began work as a kitchenhand in Montreal, where gradually his persuasive willingness gave him a good future in cooking. He was accepted at the prestigious Institut de Tourisme et d' hôtellerie du Québec in 1974, completing his diploma in Cuisine Professionnelle in 1976.   

In 1983, Serge accepted a proposition to help open the newly built Regent, Sydney. The hotel was led by the visionary Ted Wright, a forward thinker and great hotelier. He was 26. His charter was to metamorphose the Regent's restaurant Kable's into a restaurant within a hotel not a hotel restaurant. Excellence was to take precedence over the bottom line; after one year, Dansereau was appointed Executive Chef of The Regent, Sydney and Kable's quickly became a legend.    

Dansereau is a detailer, a people's person who sees food in a context where it is part of the quality of life. His philosophy was, and is, that great food requires a great palate of quality ingredients and he sought them out.  His influence on new and emerging varieties of fresh and handmade produce became legendary. Under his guidance,  a new and exciting variety of produce soon surfaced - wild mushrooms, exotic herbs and lettuces, farmhouse cheeses, unusual seafood, baby lambs, traditional game and a whole new selection of quality market vegetables.

In 1989, the prestigious Sydney Morning Herald Good Food Guide proclaimed Dansereau Chef of the Year and in 1990 awarded 3 toques, its highest accolade, to Kable's. In 1994, Dansereau was the recipient of the Sydney Morning Herald Special Award For Excellence "for his work in helping redefine Australian cuisine, his passion for produce and his promotion of regionalism."

His resignation from The Regent in 1999 was coupled with an announcement that he would join The Bathers' Pavilion as partner and Chef.  The Bathers' Pavilion includes three Dansereau designed hi-tech kitchens that service a Restaurant, Café and Private Function Rooms. When the astonishingly beautiful and rejuvenated Bathers' Pavilion opened in August, 1999 it almost immediately became one of Sydney's best and Australia's most acclaimed eating places.

Serge Dansereau is a chef and restaurateur who respects the service tradition and regards quality produce as the optimum ingredient in his cooking.  In a country with a world-wide reputation for restaurant excellence he continues at the forefront. He is considered one of the trendsetters and leading chefs of Australia. In February 2003 Serge became the sole owner of The Bathers' Pavilion, for him a dream that came true.