Lionel ASTRUC Writer & Journalist - ACTES SUD VILLARD DE LANS, FRANCE
is a French writer and journalist, expert on ecological transition. He has written seventeen books, most of which explore the raw materials and consumer product sectors in France and many other countries. Several of his books have been co-written with Vandana Shiva, Nicolas Hulot, Rob Hopkins or prefaced by Olivier De Schutter or Pierre Rabhi.
RESTAURANT CHRISTOPHE BACQUIÉ
LE CASTELLET, FRANCE
Christophe BACQUIE Executive chef - RESTAURANT CHRISTOPHE BACQUIÉ LE CASTELLET, FRANCE
Christophe Bacquié discovered gastronomy thanks to the family hotel and restaurant in the village of Lumio (Haute-Corse), after having studied at the Méridien Montparnasse, he improved his knowledge in various establishments including the Vincennes racecourse, obtaining his first star in the Michelin Guide in 2002 and his second in 2007, and became the first double star chef in the Ile de Beauté region. In 2004, he won the title of one of Meilleur Ouvrier de France.
Soenil BAHADOER Executive chef - DE LINDEHOF NUENEN, NETHERLANDS
the native of Suriname, Soenil Bahadoer, raised in a Hindu family, discovered his passion for cooking in his early childhood by preparing family meals. Soenil Bahadoer opens his restaurant De Lindehof in 2005, in Nuenen, Netherlands.
RESTAURANT YOANN CONTE – BORD DU LAC
Germain BAILLY Chef - RESTAURANT YOANN CONTE – BORD DU LAC VEYRIER-DU-LAC, FRANCE
Stemming from a hotel family, he starded to cook at 15 years old and obtained serval french cook certificates. He worked during 3 years in the "Auberge de Clochemerle" which get 1 Michelin star when he was there. Then he continued at the 3 Michelin stars "Lameloise" house for 3 years with the Chef Éric Pras (MOF). Finally he spent a short time at the "Troisgros" House before arriving to "Yoann Conte" house, since approximately 3 years.
Chef Sommelier/Wine Director
LE LOUIS XV
Noel BAJOR Chef sommelier/wine director - LE LOUIS XV MONTE-CARLO, MONACO
Chef Sommelier at the Louis XV Alain Ducasse at the Hôtel de Paris (Monaco) since 1996.
Pascal BARBOT Executive chef - L'ASTRANCE PARIS, FRANCE
is a French chef born in 1972 in Vichy.
He did his teaching course in London and then worked with Alain Passard in his restaurant L'Arpège.
In 2000, with Christophe Rohat, he opened his restaurant L'Astrance in Paris.
In 2007, the Michelin Guide awarded him a third star.
MARCHÉ INTERNATIONAL DE RUNGIS
Dominique BATANI General manager - MARCHÉ INTERNATIONAL DE RUNGIS RUNGIS, FRANCE
Ancien Général, Dominique Batani a une carrière de 34 ans dans l’Armée et a dirigé l’Ecole militaire de haute montagne de Chamonix. Depuis 2011, il est le directeur du marché de Rungis.
Pastry Chef/Pastry Cook
TAIN L’HERMITAGE, FRANCE
Frederic BAU Pastry chef/pastry cook - VALRHONA TAIN L’HERMITAGE, FRANCE
is considered by many of his colleagues as one of the best pastry chefs in the world thanks to his Science of Desserts and Chocolat. Frédéric Bau develops the image of chocolate in the world. He is one of the few pastry and chocolate makers whose inventions and techniques are used every day throughout the world.
Stephane is the founder of StudioNomie, an agency specialized in the creation and development of original restaurant concepts. This ex VP Group Alain Ducasse and Corporate Kempinski Hotels, represents the fourth generation of a family of restaurateurs. His book, "Gastronomy and Hotels, secrets of cuisine" (Eyrolles, published in 2012), has been using as a reference in the industry.
Maître d'Hôtel/Head Waiter
UN OEIL EN SALLE
Hélène BINET Maître d'hôtel/head waiter - UN OEIL EN SALLE PARIS, FRANCE
is a French journaliste.
She created the website : www.unoeilensalle.fr
Georges BLANC Executive chef - GEORGES BLANC VONNAS, FRANCE
Georges Blanc was born on January 2, 1943, in Bourg-en-Bresse in the Ain department.
He received 3 stars in the Michelin Guide and 4 toques in Gault-Millau. His sons Frederic and Alexandre Blanc both continue the elite culinary adventure.
LONDON, UNITED KINGDOM
Claude BOSI Executive chef - BIBENDUM LONDON, UNITED KINGDOM
Claude Bosi is a French chef born in 1972. A legend amongst his peers and known for combining highly skilled classical techniques with the world’s best produce, Claude Bosi is one of the best chefs in the UK today. After closing his two Michelin-starred restaurant Hibiscus (2016), he now mans the kitchen at Bibendum, cementing his place in the country's culinary hall of fame.
Isabelle BOUTTEVILLE Company ceo - EXCEL PLACE PARIS, FRANCE
Since 2005 Isabelle manages Excel Place, the 1st customer experience specialists in hospitality (training, mystery client, consulting & e-surveys). In addition, she handles the position of Pedagogical Director for Relais & Châteaux Academy since 2012.
Isabelle graduated at the top of her class from Paris Vatel 22 years ago.
She spent 10 years working for prestigious properties like Four Seasons Hotel George V, Hôtel de Crillon, Trianon Palace, Savoy, Claridge's in London.
Virginie BREGEON LALANE DE SAINT-QUENTIN
Virginie BREGEON LALANE DE SAINT-QUENTIN Instructor Researcher - FERRANDI PARIS, FRANCE
Lecturer and researcher at FERRANDI Paris.
LE CORDON BLEU PARIS
Eric BRIFFARD Chef - LE CORDON BLEU PARIS PARIS, FRANCE
Meilleur Ouvrier de France 1994.
Executive Chef and Head of Culinary Arts at Le Cordon Bleu Paris Institut.
Stéphane BURON Chef - LE CHABICHOU COURCHEVEL, FRANCE
started his career with the School of Apprenticeship in 1983 at the Bragard Hotel then, Le Relais in Mougins, The Palm Court, the Hotel Martinez, and the Elysee Palace. It was in 1987 that he returned as chef de partie at Chabichou and was noted for his creative qualities. He excels and presents himself at many competitions such as International Taittinger Prize then became MOF in 2004. He likes to share his passion in cooking both by demonstrating attending workshops.
Training Centers Dir.
CUISINE MODE D EMPLOI(S)
Véronique CARRION Training Centers Dir. - CUISINE MODE D EMPLOI(S) PARIS, FRANCE
Co-Founder of Cuisine Mode d'Emploi(s) which was created in order to enable people in integration, reintegration or professional reconversion to integrate a short, operational, diploma, free training that leads to employment.
Hermance CARRO-JOPLET Chef - LE CASTELLARAS FAYENCE, FRANCE
born in Saint Raphaël in July 1977, Hermance is the daughter of Alain and Marie Claude CARRO, founders of Castellaras in Fayence in 1989. Since 2013 she has been managing it with her husban, chef Quentin Joplet. She works alongside Michel Sarran, Michel Guérard, at Potel and Chabot.
Le Castellaras, labelled Clef verte since 2014 (only 22 restaurants get this label), the only Michelin starred restaurant. She has been engaing as the restaurant manager since 10 years.
LA MADONNINA DEL PESCATORE
Moreno CEDRONI Executive chef - LA MADONNINA DEL PESCATORE SENIGALLIA, ITALY
Moreno Cedroni is the Chef of the restaurant La Madonnina del Pescatore in Senigallia, Italy. In 1996, he received the first Michelin star. In November 2006, he was awarded a second Michelin star. In 2012 the Wall Street Journal includes Madonnina del Pescatore among the top 10 fish restaurants in Europe.
LE GRILL, HÔTEL DE PARIS
Franck CERUTTI Executive chef - LE GRILL, HÔTEL DE PARIS MONTE-CARLO, MONACO
He made a brilliant start with Jacques Maximin at the Negresco.
In 1980, Alain Ducasse intertwined with Cerutti a relation dragging him into the carousel of his adventures. That’s until Louis XV in Monaco, which crowns him chef in 1996.
In 2007 he became executive chef of all the Hôtel de Paris restaurants (the Grill, Côté Jardin and Salle Empire). Without however handing over the reins of emblematic Louis XV, whose he continues to lead the kitchen with the complicity of Dominique Lory
LES GRANDES TABLES DU MONDE
Nicolas CHATENIER Executive Officer - LES GRANDES TABLES DU MONDE PARIS, FRANCE
Nicolas Chatenier, graduate of Sciences Po Paris and of the CAP of Cuisine, is passionately committed to the culinary world. With his expertise and intimate knowledge of his actors, his events and his latest trends worldwide, he practices and initiates many activities to defend and promote contemporary cuisine and those who make it. Since 2015, he is also Academy Chair France of The World's 50 Best Restaurants.
RESTAURANT DE JONKMAN
SINT-KRUIS BRUGGE, BELGIUM
Filip CLAEYS Restaurant owner - RESTAURANT DE JONKMAN SINT-KRUIS BRUGGE, BELGIUM
Filip Claeys is the Chef of the restaurant DE JONKMAN**, in Brugge, Belgium.
He was elected Gault&Millau 2015 Chef of the Year in Belgium.
He is the founder of NorthSeaChefs, which is a project to promote North sea fish species catched by Belgian fisherman.
Mauro COLAGRECO Executive chef - MIRAZUR MENTON, FRANCE
is the Chef & owner of Mirazur Restaurant in Menton.
In 2012, Mauro Colagreco received his second Michelin star and reached 24th place in the World's 50 Best Restaurants list. Named a Knight of the National Order of Merit, in 2017 Mirazur was elected 4th restaurant in the world in The S. Pellegrino World's 50 Best Restaurants.
RESTAURANT YOANN CONTE
Yoann CONTE Executive chef - RESTAURANT YOANN CONTE VEYRIER-DU-LAC, FRANCE
Yoann Conte was born in 1974 in Brest.
He studied at the Hotel School of Thonon-les-Bains where his first interest turned to pastry. In 1993, he joined the kitchens of the Auberge de l'Eridan, then run by chef Marc Veyrat. In 2009, he was awarded Young Talent Rhône-Alpes in Gault and Millau. In 2010, Yoann Conte took over Marc Veyrat's House on the shores of Lake Annecy and in three years won two stars in the Michelin Guide and four toques in the Gault & Millau.
Account Management Director
LA FOURCHETTE / TRIPADVISOR
Arnaud COUSTEIX Account Management Director - LA FOURCHETTE / TRIPADVISOR PARIS, FRANCE
is passionate about the tourism and leisure sectors, Arnaud started as a commercial at Edenred. He was then Head of Large Accounts at Travelzoo and Head of Key Accounts and Director of Sales and Partnerships at G7.
As Head of Account Management at LaFourchette.com, he leads a team of 35 people in France, Belgium and Switzerland for more than 17,000 partner restaurants in the 3 countries.
LA ROCHELLE, FRANCE
Christopher COUTANCEAU Executive chef - CHRISTOPHER COUTANCEAU LA ROCHELLE, FRANCE
Defender of sustainable fishing and anti-waste, passionate since his earliest childhood, Chef Christopher Coutanceau's guiding principle has always been clear. And it is in his 2-star restaurant that he is working on it.
At the auction every morning, he chooses the most beautiful fishing products, shellfish, crustaceans or fish with love and passion. As a great enthusiast, he is strongly committed to the defence of marine fauna and flora.
WORCESTER, UNITED KINGDOM
Alan COXON Tv chef -
WORCESTER, UNITED KINGDOM
Alan Coxon is a world-renowned multi award winning Chef,TV presenter, Food Archaeologist, Author of 5 books, International judge, culinary consultant and a food & travel writer.Alan has cooked for world famous celebrities, Royalty & heads of state. Invited by the Prime Minister to become the British Ambassador for food & drink, opened the largest hotel in Europe (Paris), worked in Michelin restaurants & developed his own food range.Alan also assists quality food brands.
Vincent CREPEL Restaurant owner - PORTE 12 PARIS, FRANCE
Behind the stoves of Porte 12 stays the chef Vincent Crépel.
Native of Midi-Pyrénées and of the Atlantic Ocean, the young chef made his ranges in every corner of the world under the wing of remarkable chefs among whom we count Philippe Rochat and Benoit Violier, in particular within famous Hôtel de Ville Crissier (Switzerland), but also André Chiang of eponym restaurant ANDRÉ (Singapore).
Bruno DE MONTE
Bruno DE MONTE General manager - FERRANDI PARIS PARIS, FRANCE
earns a degree in clinical psychology in his pocket, nothing planned for Bruno De Monte to become the director of a professional school specializing in restoration, tableware and crafts. But his dual training in psychology and human resources is used every day to pilot this vast ship, the Parisian school Ferrandi paris
Barista World Champion
Victor DELPIERRE Barista World Champion - VICTOR DELPIERRE PARIS, FRANCE
Experiences in pastry, cooking and serving. Winner of competitions including Champion of France "service in dining room", Best Mojito Paris 2011 &World Champion "Coffee In Good Spirits", he created his company www.victordelpierre.com following the closure of the Hotel Ritz where he practiced at all day dining restaurant. Now a consultant for the creation of new concepts, a trainer and creator of flavors, and works with professionals and the general public around the world.
Simon DEPREZ General manager - QWEHLI PARIS, FRANCE
is the General Manager of Qwehli which is the fish dealer of the world's great restaurants. He is at the service of uncompromising chefs who want to go beyond excellent cuisine and convey messages about the Art of Serving the Sea.
Thierry DI TULLIO
LA VAGUE D'OR
Thierry DI TULLIO Restaurant Manager - LA VAGUE D'OR SAINT-TROPEZ, FRANCE
is Restaurant Manager since 2008 at "La Vague d'or" (3 Michelin stars) within the Résidence de la Pinède in Saint-Tropez, France.
LA VAGUE D'OR
Arnaud DONCKELE Executive chef - LA VAGUE D'OR SAINT-TROPEZ, FRANCE
is a great chef at La vague d'or restaurant "La résidence de la pinède" in Saint-Tropez, a hotel with three Michelin stars since 2013.
After a training course at Goumard Prunier in Paris, he was teached by the great chefs Michel Guérard and Alain Ducasse (at Restaurant Louis XV in Monaco and at Plaza Athénée in Paris).
In 2008, Gault and Millau awarded him four caps in his guide France.
DOMAINE DE SAINT-GÉRY
Patrick DULER Chef - DOMAINE DE SAINT-GÉRY LASCABANES, FRANCE
inherited 50-hectare farm Domaine de Saint-Géry in 1984, which was then in ruins and had been inactive for some twenty years. He then created a restaurant, "La Petite Auberge". Later, he set up agricultural production: the vegetable garden in 1987, ducks for foie gras, gascon pigs, truffle fields in 1989, wheat for bread, aromatic plants for distillation, and finally in 2014, olive trees and vines.
DOMAINE CROIX ROUSSE
Christophe DURDILLY Wine Producer - DOMAINE CROIX ROUSSE PUGET-VILLE, FRANCE
studied at the Thonon hotel school. He managed restaurants in England, Paris and a gourmet store in Lyon. Then he spent several years in Marseille as a sommelier. At the beginning of the 2000s, driven by a certain vision of agriculture, he became the patriarch of vineyards in Var region.
ASPERGES DE ROQUES HAUTES
Sylvain ERHARDT Agricultural Producer - ASPERGES DE ROQUES HAUTES SÉNAS, FRANCE
took over the family land in 1995 after obtaining his Agricultural Technician Certificate. In 2008, he wanted to produce this exceptional vegetable, Green Asparagus, and market it directly to starred restaurants. Today the Domaine de Roques-Hautes cultivates in total 12 hectares, including 5 hectares of green asparagus and 7 hectares of cereals.
Muriel FARIN Voluntary Representative - GASTRONOMIE FRANCE CANNES, FRANCE
Since 2011: educational Person in charge to the International College of Cannes
(team of 25 teachers)
Annie FEOLDE Executive chef - ENOTECA PINCHIORRI FIRENZE, ITALY
is from Nice, France. She is also called "the kitchen Diva" and has been the first woman to get the 3 Michelin Star in Italy and the 4th in the world.
She creates an innovative cuisine using only the best Italian products.
Great wines chosen by Giorgio Pinchiorri exalt her cuisine.
ECOLE HOTELIERE ET DE TOURISME PAUL AUGIER
Denis FERAULT Principal - ECOLE HOTELIERE ET DE TOURISME PAUL AUGIER NICE, FRANCE
Director of the Lycée Paul Augier, Nice, FRANCE.
President & founder of the "Maître d'Hôtel Trophy"
MOF Maître d'Hôtel
METRO CASH & CARRY
Benoit FEYTIT General manager - METRO CASH & CARRY NANTERRE, FRANCE
has been the Managing Director of Metro France since 2013.
He joined Metro as a buyer in 1991, then successively took charge of the Food purchasing department (2002-2008) and the Food and Equipment purchasing department (2008-2010), before becoming director of operations at Metro France.
Peter FISCHER Wine Producer - CHATEAU REVELETTE JOUQUES, FRANCE
Arrived in 1985 in Jouques, a town located on the Coteaux d'Aix-en-Provence appellation. By discovering this beautiful little corner of France, vinifying grape by grape, plot by plot, he realized the enormous potential of this small vineyard. From the early 90's, Peter follows an organic farming. Today, it tends towards an expression where the purity of the grapes and the accuracy of the cellar gestures replace the addition of any external product.
LE COEUR DES CHEFS
Anne GARABEDIAN Marketing manager - LE COEUR DES CHEFS ALLAUCH, FRANCE
is a journalist who strives to highlight all these "smugglers of the good". She is the founder of the magazine "Heart of Chefs" which crystallizes its commitment to share the radiation of the bubbling gastronomy. She also writes in professional journals, social networks, radio (France Bleu), event organization and culinary (Salon Côté Sud) and consulting.
ASSOCIATION RÉSERVATION RESPONSABLE
Caroline GAUTIER Company ceo - ASSOCIATION RÉSERVATION RESPONSABLE TOULOUSE, FRANCE
Caroline Gautier has training and professional experience in marketing and communication. She is now Marketing Director of Guestonline, a specialist in reservation management and room management. Her past as a globetrotter and her social fiber naturally led her to the presidency of the Reservation Responsable Association. She manages the relationship between the association, the restaurant owners and the associations to be finance
Anthony GENOVESE Executive chef - IL PAGLIACCIO ROME, ITALY
was born to Italian parents in France. He began his career in France, where he worked for the doubly starred restaurant at Château Eza on the French Riviera.
He spent several years at the Enoteca Pinchiorri restaurant in Florence, three stars at Michelin.
He was appointed head of Enoteca Pinchiorri in Tokyo, Japan.
It is through his travels that he reveals his culinary talents.
In 2003, he opened Il Pagliaccio, two stars in the Michelin guide.
Chargé De Projets - Politique Des Océans
INSTITUT OCÉANOGRAPHIQUE, FONDATION ALBERT IER
Pierre GILLES Chargé De Projets - Politique Des Océans - INSTITUT OCÉANOGRAPHIQUE, FONDATION ALBERT IER MONTE-CARLO, MONACO
Project manager at the Oceans Policy Branch of the Oceanographic Institute. He contributes to the scientific mediation on major issues of the oceans (state of biodiversity, climate change, pollution), co-hosts the Monaco Blue Initiative, a think tank bringing together marine stakeholders around the sustainable management of oceans and participates in the Monaco Explorations program.
Antoine GIRARD Company ceo - GUESTONLINE TOULOUSE, FRANCE
Originally from La Rochelle, Antoine obtained an engineering degree in Toulouse before starting a career in aeronautics and space for 7 years.
This tech savvy entrepreneur has come to know the world of restaurant owners. With his teams they analyzed the sector, to develop a practical solution of management of the reservation and management of restaurant room, completely adapted to their public: Guestonline.
INSTITUT PAUL BOCUSE
Dominique GIRAUDIER Company ceo - INSTITUT PAUL BOCUSE ECULLY, FRANCE
Spent 15 years managing group Flo after 12 years at the head of group Casino. He is the founder of "Convergences Achats", he has initiated important and innovative deals between producers channels. He has been directly involved in the defense of the learning and the valuation of restaurant and hotel business.
PALAIS DE L'ELYSEE
Guillaume GOMEZ Chef - PALAIS DE L'ELYSEE PARIS, FRANCE
Earned BEP in hotel and catering at the École de Paris des Métiers de la Table, Guillaume Gomez was named "Meilleur Ouvrier de France" in January 2004 at the age of 25 and became the youngest winner in history in the kitchen category.
He has been working at the Elysée Palace since 1997 in the service of the presidents of the Republic.
UNIVERSITÉ PARIS SUD
Raphael HAUMONT Physico-Chemist - UNIVERSITÉ PARIS SUD ORSAY, FRANCE
is a senior lecturer at the University of Paris Sud (Orsay).
He is also the researcher in physico-chemistry of materials.
He is the head of the academic University Chair "Cuisine du Futur", and has created the French Centre for Culinary Innovation with chef Thierry Marx. He received the félix Innovateur 2014 award from the Association des Centraleiens.
BRICOLEURS DE DOUCEURS
Clément HIGGINS Pastry Chef - BRICOLEURS DE DOUCEURS MARSEILLE, FRANCE
Junior pastry chef, self-taught and creative. It offers a contemporary pastry by revisiting the St Honoré or the café Liégeois. It brings a particular exience in the choice of products coming from specialized producers.
He makes real atypical pastries alongside Aurélie Pauletto, two lovers of taste.
PÊCHERIES ERIC JACQUIER
Eric JACQUIER Fisherman - PÊCHERIES ERIC JACQUIER LUGRIN, FRANCE
Né à Lugrin sur les bords du Léman (la plus grande réserve d'eau douce d'Europe, 582kms/2 et une profondeur maximale de 308 mètres), Eric Jacquier en connaît tous les secrets.
Proche et ardent défenseur de la nature, il sait déterminer ses zones de pêche, pour attraper le bon poisson au bon endroit. Eric Jacquier sait que les perches et les brochets sont nombreux côté suisse, dont les fonds plats et les nombreuses embouchures de rivières attirent également les truites.
Jerome JAEGLE Chef - L'ALCHEMILLE KAYSERSBERG-VIGNOBLE, FRANCE
is from Alsace, France. He opened his own restaurant L'alchémille in Kaysersberg, in 2015.
He received Bronze Bocuse Europe then 4th place at the Bocuse d'or Monde.
RESTAURANT PATRICK JEFFROY
Patrick JEFFROY Chef - RESTAURANT PATRICK JEFFROY CARANTEC, FRANCE
began his career in Brest in April 1967.
In 1982, during a week of traineeship at the Negresco with Jacques Maximin, he was very impressed and upon returning to Morlaix, he changed his cuisine and the way he will cook.
He obtained a Michelin star in 1984.
After a short period with Alain Senderens, he settled in 1988 in Plounérin (22) where he obtained a Michelin star.
Hôtel de Carantec opened its doors in the spring of 2000. The two stars arrived in 2002.
Stephane JEGO Chef - L'AMI JEAN PARIS, FRANCE
After spending 10 years with Yves Camdeborde to open La Régalade, Stéphane Jégo bought L'Ami Jean in 2004, the oldest Basque restaurant in Paris. He does not want to open a bistro or reproduce what Yves Camdeborde did and does not run after the stars. He wants to create a place to live, to make a cuisine of excellence in a bistro, a cuisine worthy of a starred restaurant made with the same products, the same suppliers but thought differently.
Philippe JOANNES Chef - MONACO, MONACO
Former executive chef of of the hotel Fairmont Monte Carlo.
The Trianon Palace (Versailles), Le Royal (Deauville), The Camélia (Bougival) and many others, are the first prestigious addresses of a quality learning where he spent a long time to create and learn. Via the Pavillon Elisée, he joined Lenôtre and proposed a generous, innovative kitchen
He is now the Director of the culinary events at the SBM Monaco.
Didier JOURDANNEAU Recruitment Director - JOB HOSPITALITY ISSY-LES-MOULINEAUX, FRANCE
Director of Recruitment at Jobhospitality.
The JOBHOSPITALITY website offers many job offers dedicated exclusively to professionals in the charming and characterful hotel business and gourmet catering.
Michel KAYSER Chef - RESTAURANT ALEXANDRE GARONS, FRANCE
Born in 1955 at Bitche (Moselle)
2007. They obtain the supreme reward: 2 stars in the Michelin Guide. Two years later the restaurant becomes part of the Relais et Châteaux.
2014. The Restaurant Alexandre joins the association Les Grandes Tables du Monde.
2016 the Toques Blanches Lyonnaises designates the Restaurant Alexandre Grande table de l’année while Gault Millau awards Michel Kayser and his team: a Gault Millau d’Or and the price of the Carte des Vins Occitanie.
LOS GATOS, UNITED STATES
David KINCH Executive chef - MANRESA LOS GATOS, UNITED STATES
Executive Chef*** David Kinch has forged a distinctive culinary career path leading to the opening of Manresa and putting him at the forefront of new contemporary California cuisine. Kinch’s culinary philosophy is fostered by the terroir, or the Dzsense of placedz of the California Coast, and the kind of ingredient -driven cooking and modern technique he has studied around the world.
RELAIS ET CHATEAUX
Alexis LALO Food industry - RELAIS ET CHATEAUX PARIS, FRANCE
Director Chefs, Gastronomy & Global Events at Relais & Châteaux
1990: Graduated in Hôtel &Restaurant at the Vatel Institute 1990-2006: He held several positions at Potel & Chabot, including Chief Executive Officer in Russia and Global Operational Manager.
Edouard LE BART
Deputy Director South Europe & AMESA
Edouard LE BART Deputy Director South Europe & AMESA - MSC FRANCE PARIS, FRANCE
In charge in France of the MSC eco-label, which certifies that the fish we eat come from sustainable fishing, and which has just exceeded the 400 products labelled in our country.
Fréderic LE MANACH
Fréderic LE MANACH Scientific Director - BLOOM ASSOCIATION PARIS, FRANCE
Docteur en gestion des pêches, directeur scientifique de l’association BLOOM, une ONG qui milite pour la protection de l’océan et de la pêche artisanale.
Vincent LE ROUX
AUBERGE DU PONT DE COLLONGES
Vincent LE ROUX General manager - AUBERGE DU PONT DE COLLONGES COLLONGES-AU-MONT-D'OR, FRANCE
he pater familias of the third generation of the Bocuse clan, Vincent Le Roux began by working with the Pope of Gastronomy before becoming one of his own.
It all started in 1993, when he completed his training at the hospitality school in Dinard.
LES PINS PENCHÉS
Stephane LELIEVRE Chef - LES PINS PENCHÉS TOULON, FRANCE
Issu du lycée hôtelier de Nice en 1985, Stéphane Lelièvre est hôtelier et restaurateur sur la métropole Toulonnaise aujourd'hui à la tête de 11 établissements (dont le petit dernier en 2017 Grand Hôtel des Sablettes Plage - CURIO a Collection by Hilton).
Il est vice président restauration des "Collectionneurs". Ses deux enfants, Adrian et Marie-May, issus de l'école hôtelière de Lausanne ont rejoint le groupe familial en 2014.
BUENOS AIRES, ARGENTINA
Narda LEPES Chef - INICIO BUENOS AIRES, ARGENTINA
Narda Lepes was born on July 29, 1972.
She made her career in television.
She published books. Advocates for better food for kids.
Founder on ACELGA , a non profit asoc. formed by chefs, to promote and strengthen Argentinian gastronomy.
Organizes Masticar, a festival in Buenos Aires, with brings once a year 150.000 people.
Dominique LORY Executive chef - LOUIS XV MONTE-CARLO, MONACO
Native from Angers, he grew up in Varades, in the Loire-Atlantique, then studied at the CFA in Nantes.
In October 2002, Alain Ducasse invited him to join Le Louis XV - Alain Ducasse in Monaco.
Deputy Chef of the Alain Ducasse restaurant at the Plaza Athénée of the Hôtel Plaza Athénée in Paris.
In 2011, Alain Ducasse entrusted him with the position of chef de cuisine of the Louis XV in Monte-Carlo. Dominique Lory is 37 years old.
LE CHEF MAGAZINE
Anne LUZIN Press - LE CHEF MAGAZINE PARIS, FRANCE
Directrice des publications chez Editions de la RHF
MAGAZINE LE CHEF
MAGAZINE LE CHEF
Francis LUZIN Press - MAGAZINE LE CHEF PARIS, FRANCE
Founder of LE CHEF Magazine
Expert in Gastronomy
REGIS ET JACQUES MARCON
Regis MARCON Executive chef - REGIS ET JACQUES MARCON SAINT-BONNET-LE-FROID, FRANCE
French chef was born on June 14, 1956 in Saint-Bonnet-le-Froid.He owns the restaurant Le Clos des Cimes (3 stars in the Michelin Guide since 2005 and Master Restaurant), the pastry shop "La chanterelle", the bistro "La coulemelle", the Hotel "La découverte" and the gîtes "Les russules" in Saint-Bonnet-le-Froid in Haute-Loire (bordering Velay and Vivarais). He likes to say that he is from Auvergne and Rhône-Alpes.
Jacques MAXIMIN Chef -
Is a legend.
His peers, including Alain Ducasse, have great admiration for him. Free, he often slammed the door, probably depriving himself of a 3rd star, long promised but never delivered. At 69 years old, the man from the North, who made Provence his adopted land, assumes everything and changes nothing. After having stopped cooking, he is now a consultant. We find his paw at Ferme Saint-Siméon in Honfleur, where he supervises the map.
AM PAR ALEXANDRE MAZZIA
Alexandre MAZZIA Chef - AM PAR ALEXANDRE MAZZIA MARSEILLE, FRANCE
Lived in Africa for 15 years. The opening of its AM restaurant in Marseille has created a real culinary revolution that has spread beyond the French borders!
After being recognized by the G&M as the "Great of Tomorrow", it is the Michelin Guide that crowned him with a star. He received the "Creator of the Year" award at the OMNIVORE Paris World Tour festival some time later. Will follow the G&M trophy of OR PACA region and a 4th Toque in 2017.
VILLA RENÉ LALIQUE
Patrick MEYER Restaurant Manager - VILLA RENÉ LALIQUE WINGEN-SUR-MODER, FRANCE
Titulaire d'un CAP/BEP cuisine d'un CAP/BEP Connexe Restaurant et d'un Bac Professionnel. Il a été 3ème au Concours du Meilleur Apprenti d’Alsace.Au Cheval Blanc à Lembach 2** il passe des fourneaux à la salle.
Débute à l’Arnsbourg, chez Jean-Georges Klein en tant que chef de rang et passe 1er Maître d’Hôtel.
Il gagne le trophée Paul Haeberlin 2010 du « meilleur maître d’hôtel »
En 2015, il participe à l’ouverture de la Villa René Lalique.
Membre de l'association O'Service
Pascal MIGLIORE Producer - HUITRES MIGLIORE LOUPIAN, FRANCE
For 4 generations, Migliore family practises the businesses by the sea, among which two in the oyster on the lagoon of Thau.
In 2011 on second thought and with courage, Pascal proposed an offer more in sync with his values on a reasoned production and without triploïde. The tradition and the intensity of the taste will be colors from now on of their exploitation which seduces more and more, from small to big houses of the French gastronomy.
LES CUISINIERS DE FRANCE
Christian MILLET Chef - LES CUISINIERS DE FRANCE PARIS, FRANCE
Headmaster of "Les cuisiniers de France".
He learned pastry with his father, but also cooking, with Georges Garin, then with Jean Delaveyne in Bougival, after a stint with Paul Bocuse, then he participated for 4 years in the "Regain" adventure, with Jean Delaveyne, before taking the reins of the "Pouilly-Reuilly" in Pré Saint-Gervais in 1999.
Crystyl MO Food Writer -
Food writer, public speaker, and life coach. She’s contributed to Conde Nast Traveler, Food&Wine, and Travel+Leisure and was founding food editor of Time Out Shanghai. She speaks on topics including global food trends, sustainability, and mindfulness. Mo is Academy Chair for China & Korea for The World's 50 Best Restaurants and Partner at Bon App, a social dining app in Asia.
Yoshihiro NARISAWA Executive chef - NARISAWA TOKYO, JAPAN
Japanese chef and owner of the two-Michelin star restaurant NARISAWA in Minato, Tokyo, Japan.
In 1996, Narisawa opened a restaurant in Odawara, Kanagawa. In 2003, Narisawa moved to Tokyo and opened the restaurant "Les Créations de Narisawa" in Aoyama, renaming it NARISAWA in 2011.
He has built his fame on promoting organic and natural ingredients.
Olivier NASTI Executive chef - LE CHAMBARD KAYSERSBERG, FRANCE
Chef of the 64° (Le Chambard) in Kaysersberg.
2007: Meilleur Ouvrier de France.
2009: G&M d'Or - Villeroy & Boch trophy to reward the dynamism, entrepreneurial spirit and modernity of a young creative and talented chef.
IL LUOGO DI AIMO E NADIA
Alessandro NEGRINI Chef - IL LUOGO DI AIMO E NADIA MILANO, ITALY
Chief Alessandro Negrini works alongside Fabio Pisani, at the Luogo di Aimo e Nadia in Milan.
API & YOU
Rémi OHAYON Chef - API & YOU POLIGNY, FRANCE
Founder of the API & YOU - MOF
Trained alongside Jean Paul Jeunet and Bernard Loiseau, he obtained his BTS degree in Hotel Management and Marketing in 1996, while he was doing a promising career in the culinary field, he created his first Web Marketing agency the same year.
A passionate entrepreneur, he has launched 5 other agencies, each of them with expertising in the fields of web, marketing, online reputation and content production.
Pastry Chef/Pastry Cook
RESTAURANT YOANN CONTE
Aleksandre OLIVER Pastry chef/pastry cook - RESTAURANT YOANN CONTE VEYRIER-DU-LAC, FRANCE
Pastry chef at the hotel-restaurant Yoann Conte (Veyrier-du-Lac)
The talented Aleksandre Oliver has been a pastry chef at Yoann Conte (Haute-Savoie) since the end of 2017, two stars in the Michelin guide. Beyond his daily mission, he created the Glukosés club, which brings together the best pastry chefs in Bordeaux and its surroundings (restaurants and shops).
Gael ORIEUX Chef - AUGUSTE PARIS, FRANCE
Formed by Paul Bocuse, Lucas Carton before his boss-owner Alain Senderens, had returned his 3 stars, Taillevent and George V with Philippe Legendre, then Olivier Rœllinger, and Yannick Alléno.
He is involved in the protection of the oceans, in particular with "MrGoodFish", which militates under his sponsoring for a sustainable fishing. Instead of focusing on endangered species, this portal tries hard to indicate which ones should be favored.
Paul PAIRET Executive chef - ULTRAVIOLET SHANGHAI, CHINA
Runs three restaurants of different natures in Shanghai: A popular French modern eatery “Mr & Mrs Bund”, an avant-garde and experimental “Ultraviolet”, one more french Cafe coming first quarter 2019.
MANDELIEU LA NAPOULE, FRANCE
Pascal PAULZE Sommelier - L'OASIS MANDELIEU LA NAPOULE, FRANCE
Take care of his old vineyards in the hand, the powder treatments of sulfur, crushing of grapes with feet, spontaneous fermentation without control of the T ° and stop during at least one year in old 500 liter barrels(trunks) before the bottling. Biological wines before the term is invented.
LE CLOS DES SENS
Laurent PETIT Executive chef - LE CLOS DES SENS ANNECY-LE-VIEUX, FRANCE
Chef & owner of Le Clos des Sens, in Annecy-le-Vieux.
In March 2008, he was awarded a second star in the Michelin Guide.
Franck PINAY-RABAROUST Press - ATABULA PARS, FRANCE
Gastronomy journalist, former writer of Guide Michelin, founder of Atabula.com.
IL LUOGO DE AIME E NADIA
Fabio PISANI Chef - IL LUOGO DE AIME E NADIA MILANO, ITALY
Chief Fabio, from Molfetta (Bari), works alongside Alessandro Negrini, at the Luogo di Aimo e Nadia in Milan.
Christophe POARD Executive chef - PARK 45 CANNES, FRANCE
Chef of the Year in 2004, Gault-Millau.
After a prestigious career in very beautiful houses such as Taillevent and La Vieille Fontaine in Maisons-Laffitte with François Clerc (2 Michelin stars) then second to the great Chefs Joël Robuchon (Jamin in Paris) and Guy Martin (Grand Véfour in Paris) Christophe Poard had been in charge of the Truffière kitchen in Paris since 2016. He took up his duties at the Grand Hôtel de Cannes beginning of February 2018.
Christophe PROSPER Restaurant Manager - LE PLONGEOIR NICE, FRANCE
A teacher and speaker for many years at the Lycée Paul Augier in Nice (06), this Parisian of origin has slightly wanted to move towards teaching.
Since March 15th, Christophe Prosper has been the director of the restaurant Le Plongeoir in Nice (06). This mythical place, dating back to 1900, has the particularity of being built on two rocks, six metres above the sea level.
A man of techniques, Christophe Prosper intends to set up some cuts or buckling in the room
Academy Director - MOF Cuisine
Christophe QUANTIN Academy Director - MOF Cuisine - DUCASSE EDUCATION ARGENTEUIL, FRANCE
Diversified his culinary experiences in France and abroad before becoming a certified cooking teacher at the Lycée Nicolas Appert in Orvault in 1990. He won the MOF Cuisine recognition in 1993. He was the Technical Director at the Lycée Hôtelier de Blois from 1998 to 2013. Since then, he has joined the Ducasse Education Pedagogical Committee and is its Academic Director.
RESIDENCE DE LA PINEDE
Olivier RAVEYRE General manager - RESIDENCE DE LA PINEDE SAINT-TROPEZ, FRANCE
General Manager of The Residence of La Pinède in Saint Tropez, France
Front Office Manager at Burj Al Arab (Dubai UAE) from 2004 to 2007
Reception Manager at The Ritz London from 2000 to 2004
FLOCONS DE SEL
Emmanuel RENAUT Executive chef - FLOCONS DE SEL MEGEVE, FRANCE
Joined the brigade of the hotel Le Lotti then worked for Christian Constant at Le Crillon as 1st clerk.
He joined the pastry chef Yves Thuriès and continued in London, where he managed the kitchen of the Claridge Hotel for 1 year.
he opened the "Flocons de sel" in Megève.
He was named "Meilleur Ouvrier de France" in 2004 and obtained his 3rd Michelin "star" in 2012.
Project manager at Food for Soul, a non-profit association founded by Chief Massimo Bottura, with the aim of fighting food waste and social isolation. Alongside the chef and his wife Lara Gilmore, Cristina Reni followed the pilot project in Milan, the Refettorio Ambrosiano, and then the opening of the community restaurants in Rio de Janeiro, Bologna, Modena, London and Paris.
API & YOU
Sebastien ROLLY Development Director - API & YOU PARIS, FRANCE
Spécialiste des métiers du tourisme, il effectue ses études en France, à l’école hôtelière de Paris, puis aux États Unis, où il est diplômé en hôtellerie par l’université de San Francisco.
Il a travaillé pour des maisons de prestige telles que l’Hôtel Martinez à Cannes, l’Hôtel Warwick Champs Elysées, ou encore l’Hôtel Meurice, Paris.
En 2014, il prend la direction du développement du réseau d’agences Api &You pour concevoir et développer des «campagnes digitales haute-couture».
NOUVELLES GASTRONOMIQUES COTE D'AZUR ET MONACO
Fabrice ROY Press - NOUVELLES GASTRONOMIQUES COTE D'AZUR ET MONACO NICE, FRANCE
Avec une expérience de plus de 20 ans dans l'hôtellerie-Restauration, Fabrice Roy est passionné par cet univers gourmand. Féru de nouvelles technologies, il s'est engagé dans la création et la direction du webjournal culinaire gratuit et quotidien: Les Nouvelles Gastronomiques de la Cote d'Azur et de Monaco.
Le 6ème site internet des marques Nouvelles Gastronomiques by Julien Binz qui comptent à présent l'Alsace, Paris, la Bretagne, la Touraine, la France, et la Cote d'Azur.
Zsolt RUSVAI Restaurant Manager - FLAVEUR NICE, FRANCE
Directeur de Flaveur (Nice), le restaurant des frères Tourteaux (2* Michelin)
Guillaume SANCHEZ Chef - NESO PARIS, FRANCE
Commence sur les routes du Tour de France auprès des Compagnons du Devoir. C’est au cours de ce périple qu’il apprendra son premier métier de pâtissier et prendra la mesure de son envie de faire différemment.Ce besoin viscéral de créer son propre environnement, qui seul lui permet de se sentir en sécurité, l’incitera très jeune à se lancer dans l’entreprenariat.
Il ouvre donc Nomos à 24 ans. Il participe à l'aventure TOP CHEF.
Physicist, Nobel Prize Alternative
RESEARCH FOUNDATION FOR SCIENCE, TECHNOLOGY AND NATURAL RESOURCE POLICY
NEW DELHI, INDIA
Vandana SHIVA Physicist, Nobel Prize Alternative - RESEARCH FOUNDATION FOR SCIENCE, TECHNOLOGY AND NATURAL RESOURCE POLICY NEW DELHI, INDIA
Ecologist, writer and feminist activist.
She heads the Research Foundation for Science, Technology and Natural Resources.
She was awarded the alternative Nobel Prize in 1993.
In 1991, Vandana Shiva founded the association "Navdanya", an association for the conservation of biodiversity and the protection of farmers' rights.
Chef, Culinary Consultant
PASCAL SILMAN COOKING CONSULTING
CAP D'AIL, FRANCE
Pascal SILMAN Chef, Culinary Consultant - PASCAL SILMAN COOKING CONSULTING CAP D'AIL, FRANCE
Spent a large part of his career in the international luxury hotel business.
Since 2017 he has been working on the development of his international consulting company "French Cook Consulting".
His point of view can be summarized in four words: Creation, Training, Conception & culinary photography.
Native from Polesine Parmense in 1958.
His first steps in the culinary profession were registration at the Salsomaggiore Hotel School.
At only sixteen years of age, he offered the Press Club a special dish of his own creation - pork liver wrapped in natural pork fat - with great success.
He began to expand his culinary knowledge by working in the best five-star restaurants in Italy and France.
AUBERGE DU PÈRE BISE - JEAN SULPICE
Jean SULPICE Chef - AUBERGE DU PÈRE BISE - JEAN SULPICE TALLOIRES, FRANCE
Took over in 2016 with his wife Magali the Auberge du Père Bise, emblematic destination located on the shores of Lake Annecy. He continues the history of the house by bringing his personnal style. His cook is the pure expression of a territory. A taste for excellence awarded two stars in the Michelin Guide and the title of Cook of the Year GaultMillau 2018.
CARRIERES SUR SEINE, FRANCE
Joel THIEBAULT Agricultural Producer - JOËL THIEBAULT CARRIERES SUR SEINE, FRANCE
Mon expérience en maraîchage, en gestion de l'entreprise agricole, ma connaissance du monde de la restauration et des chefs faisant vivre et évoluer les cuisines de cette planète, me permettent de continuer à cultiver cette passion pour les produits et le travail de ceux qui les subliment. Mes activités actuelles:Transmettre, aider de jeunes producteurs à vivre de leur métier en respectant l'environnement et faciliter les rencontres entre les producteurs et les cuisiniers.
High End Gastronomy Expert Koppert Cress Europe
MB MONSTER, NETHERLANDS
Marcel THIELE High End Gastronomy Expert Koppert Cress Europe - KOPPERT CRESS MB MONSTER, NETHERLANDS
The High End Culinary Expert for Koppert Cress Europe.
As certified Master Chef and renowned speaker, he has traveled 80 countries all around the world. He has in-depth knowledge in culinary arts, cooking techniques, trends and global food change. As a so-called SPICEHUNTER he is known as an expert in the health effects of micro-plants, spices, herbs and plant parts.
Ken THOMAS Pastry Chef - SBM MONTE-CARLO, MONACO
Started his career since 2005 in Lyon, he joined Lenôtre Paris as an apprentice in 2009.After working his way up between Le pre Catelan and Lenôtre Plaisir, he joined le K2 collection in 2011 as head pastry chef.In 2013 he became the head pastry chef in the Westin Paris Vendôme.
He came to Hong Kong in 2016 and joined Goumet dining group as head pastry chef overseeing the EPURE and Dalloyau brands. According with chef Ken fresh and accurate ingredients is the key.
RESTAURANT MICHEL TRAMA
Michel TRAMA Head chef - RESTAURANT MICHEL TRAMA PUYMIROL, FRANCE
The red Michelin guide awarded it its first star in 1981.
In 1985, he met Michel Guérard who inspired him and thanks to whom he obtained his second star.
In 1991, Michel Trama was elected Best Chef of the Year by the Gault Millau guide.
Finally, the restaurant Les Loges de l'Aubergade won its third star in 2004.
COLLÈGE CULINAIRE DE FRANCE
Célia TUNC General Secretary - COLLÈGE CULINAIRE DE FRANCE PARIS, FRANCE
the General Secretary of the Collège Culinaire de France for more than 5 years.
She is in charge of the development of the association by bringing together artisanal producers and restaurateurs.
CHATEAU GRAND FRANCAIS
LES EGLISOTTES, FRANCE
Dominique VACHER Wine Producer - CHATEAU GRAND FRANCAIS LES EGLISOTTES, FRANCE
He has focused on research and development of therapies to relieve patients.
He rehabilitated Grand Français by buying a small winery and building cellars adjoining the château in a spirit of tradition, sobriety and elegance.
He turned to organic farming to obtain the organic label in 2001.
MEXICO CITY, MEXICO
Jorge VALLEJO Chef - QUINTONIL MEXICO CITY, MEXICO
Vallejo and his wife Alejandra Flores opened Quintonil restaurant in 2012. In 2016, Chef Jorge Vallejo designed the culinary offer of Hotel Chablé in Yucatan, which he based on organic and seasonal cuisine.
Quintonil made debut on British Restaurant magazine’s “World’s Fifty Best Restaurants” list at number 35 in 2015 and bumped up to 11th place in 2018, making it the list’s highest-ranking Mexican restaurant to date.
L'OUSTAU DE BAUMANIÈRE
LES BAUX-DE-PROVENCE, FRANCE
Glenn VIEL Chef - L'OUSTAU DE BAUMANIÈRE LES BAUX-DE-PROVENCE, FRANCE
Has been working at Le Meurice since 2000, then successively at Plaza avenue Montaigne, Hyatt Regency Madeleine, Grand Hôtel du Castelet, Péron à l'Aromate and Caravelle, before finally landing in the Kilimandjaro kitchens in Courchevel,(a second star).
He met Jean-André Charial who, being so impressed by his cuisine, proposed to him in 2014 to take over the reins of the famous Oustau de Baumanière, in Les Baux de Provence.
International Food Journalist
Amelie VINCENT International Food Journalist - THE FOODALIST PARIS-BRUXELLES, FRANCE
Food influencer, journalist, photographer, specialized in the international food scene, Amélie is also a TV host and a dining consultant. She created her media online The Foodalist, and is the official Tastehunter of the World's 50 Best restaurants. She produces editorial and visual contents for various medias, chefs, brands and charities. Amélie is a TV host, organizes food events, and writes about international gastronomy.
Thomas ZEITOUN Co-Founder - ZENCHEF PARIS, FRANCE
A gourmand since birth, there’s nothing that Thomas likes more than meeting with chefs and advising them on optimizing the online presence of their restaurants and promoting their work.. he decided to follow his passion for the restaurant industry and join his cousin Xavier in co-founding Zenchef. In 2016, in order to help train the restaurateurs of tomorrow, Thomas created a grant that equips 15 training restaurants of culinary schools each year with the Zenchef platform.