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With the chefs

Kenichi YAMAMOTO

L'Alchimiste*, restaurant in Tokyo, Japan.

After working in prestigious restaurants such as Le Châteaubriand in Paris, Hotel Negresco in Nice and Nicolas Le Bec in Lyon in France, star-rated Japanese Chef Kenichi YAMAMOTO opened his first restaurant in Tokyo.

L'Alchimiste was opened in 2011 and obtained its first star in 2016.

The STRATE Collection

Website : http://alchimiste.jp/

Kenichi YAMAMOTO

Pascal AUSSIGNAC

Club Gascon* Restaurant, London, UK

Thanks to his wonderful dishes, Chef Pascal AUSSIGNAC showcases France and the south-west of France.

He believes that every little thing counts, and is therefore highly attached to detail, from design to service.

Trained by such leading Chefs as Gérard VIE, Alain DUTOURNIER and Guy SAVOY, Pascal AUSSIGNAC is constantly innovating and surprising to the great delight of amateurs and culinary professionals alike.

In 1998, Pascal AUSSIGNAC opened his own restaurant Club Gascon with the help of his associate Vincent LABEYRIE.

The Club Gascon, embodiment of the south-west of France, attract curious Londoners, and are now a reference throughout the entire country.

In 2012, Club Gascon was awarded its first star in the Michelin Guide.

Also very much involved outside of the kitchen, Pascal AUSSIGNAC has been a member of the international humanitarian organization Action Against Hunger since 2014.

 

 

Website : http://www.clubgascon.com

Pascal AUSSIGNAC

Michel et Sébastien BRAS

Le Suquet *** Restaurant, Route of the aubrac, 12210 Laguiole, France

For the BRASES, this is a family affair.

Their passion for the culinary arts, taste for the finer things in life, know-how and values are passed on from one generation to the next.

World famous Chef Michel BRAS is one of the top 10 greatest chefs in the world.

He has enjoyed the "Relais et Château" rating since 1992, and was granted his third star in 1999.

Michel BRAS is self-taught, learning all about cookery and developing a taste for fine food from his mother Angèle. In 1978, his parents passed on the reins of the BRAS restaurant to Michel and his wife Ginette.

Michel BRAS imposed his values, his respect for fresh products and his genius, all of which were to earn him his first star in the Guide Michelin in 1982 and the second in 1987.

Since 2009, Sébastien BRAS has been running Le Suquet, a 3-star restaurant in Laguiole in Aveyron.

He discovered the wonders of haute cuisine thanks to his parents, Ginette and Michel, in their family restaurant.

Sébastien BRAS wasted no time in joining the prestigious hotel management school Institut Paul BOCUSE in Lyon, while continuing to work in the BRAS restaurant founded by his grandparents.

He travelled for a while, then married Véronique, and together they discovered an international style of cuisine through various encounters.

Sébastien BRAS combines family traditions and World Cuisine, which makes him an innovative and independent chef.

The CASTELINE Collection

Website : https://www.bras.fr/fr/

Michel et Sébastien BRAS

Shay COOPER

The Goring* Restaurant, London, UK

After shining in the 5-star Vineyard Hotel in Stockcross, and the 3-star Bingham Hotel in Richmond in England, he worked in the kitchens of The Goring restaurant in London.

Thanks to his colorful cuisine and the delicate textures of his recipes, Shay COOPER obtained his first Michelin Guide star in 2016.

The CASTEL'PRO Collection

Website : https://www.thegoring.com/

Shay COOPER

William DRABBLE

St James* Restaurant, London, UK

Chef William DRABBLE was introduced to cookery by his grandmother at the tender age of eight.

It rapidly became a passion, and he decided that it would be both his job and hobby.

Prior to working in the kitchens of the prestigious St James's Hotel in London, William DRABBLE worked for numerous star-rated restaurants in London.

In 2009 St James's restaurant was renamed Seven Park Place and in 2011, Chef William DRABBLE obtained his first Michelin Guide star.

The CASTEL'PRO Collection

Website : http://www.stjameshotelandclub.com/

William DRABBLE

Alain DUCASSE

The Dorchester*** Restaurant,  London, UK

Alain DUCASSE is one of the greatest chefs in the world.

At the head of three star-rated restaurants in London, Paris and Monaco, Chef Alain DUCASSE tirelessly promotes French cuisine worldwide.

Chef Alain DUCASSE is an enthusiastic creator, constantly breaking new ground and developing new culinary concepts.

His modern take on traditional cuisine enhances the taste of products.

The Casteline Collection

Website : http://www.alainducasse-dorchester.com/fr

Alain DUCASSE

Eric FRECHON

Lanesborough *** Restaurant, London, UK

Chef Eric FRECHON was only thirteen when he first discovered a restaurant kitchen.

He rapidly developed a passion for gastronomy, and decided to do a vocational diploma at the Hotel Management School in Rouen. After graduating, he worked as an apprentice chef at La Grande Cascade, a gastronomic restaurant run by Chef Jean SABINE.

Eric FRECHON soon became one of the most renowned chefs in Paris, thus gaining access to Le Bristol and Le Taillevent in Paris. 

In 1993, Eric FRECHON was elected Best Craftsman in France, and went on to run the 5-star gastronomic Hôtel de Crillon restaurant in Paris.

He then opened his own restaurant La Verrière d'Éric FRECHON in the 19th arrondissement in Paris.

His rigor and professionalism resulted in him being offered positions that were hard to refuse. He is now the Head Chef of Hôtel Le Bristol in Paris.

In 2001 and 2009 he landed a second then a third star in the Michelin Guide for this gastronomic restaurant.

2010 and 2013 were marked by the opening of the Mini Palais and Lazare restaurants in Paris.

In 2015, Eric FRECHON was rated the 7th greatest Chef in the world from a list of over 100.

The CASTEL'PRO Collection

Website : http://www.eric-frechon.com/eric-frechon/

Eric FRECHON

Pierre GAGNAIRE

Sketch** Restaurant, London, UK

Chef Pierre GAGNAIRE shows the full extent of his talent and genius in 13 gastronomic restaurants. La Grande Maison in Bordeaux, Pierre TT in Courchevel, Twist in Las Vegas, and Pierre Gagnaire in Seoul and Tokyo.

 

Pierre GAGNAIRE was only fourteen when he undertook his first pastry-making traineeship at Le Nelson in Saint-Etienne. One year later, he learnt the fundamentals in gastronomy alongside Monsieur Paul BOCUSE.

In 1973, Pierre GAGNAIRE became an apprentice chef at the Intercontinental in Paris. He rapidly developed a passion for working in close contact with customers and serving food, yet yearned for more.

He travelled the world before returning to Le Clos Fleuri, a gastronomic restaurant in Saint-Etienne in 1975.

Acclaimed for his famous desserts, including his chocolate soufflé, Pierre GAGNAIRE was granted his first Michelin Guide star in 1982 closely followed by a second in 1986.

In 2015, Pierre GAGNAIRE was voted Best Chef in the World by his peers.

The CASTEL'PRO Collection

Website : http://www.pierre-gagnaire.com/

Pierre GAGNAIRE

Patrick GUILBAUD

Patrick Guilbaud** Restaurant, Dublin, Ireland

Chef Patrick GUILBAUD has lived in Ireland for the past 30 years, and is devoted to elegantly modernizing French cuisine.

Silence, high standards and refinement are his key words.

Patrick GUILDBAUD's gastronomic restaurant was awarded its first star in 1989 and its second in 1996.

The CASTEL'PRO Collection

Website : https://restaurantpatrickguilbaud.ie/

Patrick GUILBAUD

Rachel HUMPHREY

Le Gavroche*** Restaurant, London, UK

Rachel Humphrey is the first woman to head the gastronomic restaurant Le Gavroche in London in 40 years.

She joined this famous gastronomic restaurant in 1996 and went on to become an apprentice chef in 1998.

She rapidly worked her way up the ladder thanks to her perseverance and open-mindedness.

Within five years, Rachel HUMPHREY went from being a Chef de Partie to Executive Chef.

Chef Rachel HUMPHREY worked for the Royal Air Force for three years.

The CASTEL'PRO Collection

Website : http://www.le-gavroche.co.uk/

Rachel HUMPHREY

Johann LAFER

Hôtel 4* Johann Lafers Stromburg in Stromberg, Germany

Le Val d'Or* Restaurant in Stromberg, Germany

As the official representative of the Stromburg, Johann LAFER draws his inspiration from the products themselves.

He is one of the most influential chefs in Germany and the world.

Acknowledged and renowned for his top quality cuisine due to his high standards in terms of products, Johann LAFER obtained his first star in the Michelin Guide in 2009.

His gastronomic restaurant Le Val d'Or has been a member of the "Relais & Châteaux" network since 1997. 

The CASTEL'PRO Collection

Website : http://www.johannlafer.de/

Johann LAFER

Ross LEWIS

Chapter One* Restaurant , Dublin, Ireland

After studying science at University College Cork, Ross LEWIS developed a passion for cookery subsequent to a trip to the United States.

On returning to London, he learnt the basics of gastronomy, and worked as a commis de cuisine for the Odins restaurant run by Chef Peter Langan.

He then went to Geneva, and became the sous-chef of the Chat Botté restaurant for the 5-star Beau Rivage Hotel.

A few years later, in 1992, Chef Ross LEWIS opened his own restaurant Chapter One in the heart of Dublin.

His cuisine is mild, mellow and refined, and earned him a star in the Guide Michelin in 2007.

The CASTEL'PRO Collection

Website : https://www.chapteronerestaurant.com/

Ross LEWIS

Okuda MASAYUKI

Restaurant Masayuki, Tokyo, Japan

Chef Okuda MASAYUKI is one of the leading promoters of Japanese gastronomy.

For his appreciation of his country of origin, he was awarded the bronze medal of merit by the Japanese Ministry of Agriculture, Forestry and Fisheries in 2010.

Since 2011, he has been regularly attending culinary festivals such as "Gastronomika" held in San Sebastian in Spain.

Okuda is eager to defend world cuisine, and in 2000 he opened the Italian restaurant Al ché-cciano in Tsuruoka in Japan.

He breaks new ground by combining World flavors and Japanese ingredients. 

The STRATE Collection

Okuda MASAYUKI

Jérémy PAGE

L'Atelier de Joël Robuchon** Restaurant, London, UK

As the Executive Chef of the restaurant L'Atelier de Joël Robuchon in London, Jérémy PAGE showcases the greatest traditional dishes of Monsieur ROBUCHON.

Raised and educated in the dual Franco-British culture, Chef Jérémy PAGE proved his worth in the kitchen at the young age of sixteen alongside Chef Jean Marie GAUTIER at the Hôtel du Palais in Biarritz.

A few years later he was introduced to the high standards of a star-rated restaurant by Chef Vincent Arnould, at Le Vieux Logis restaurant in Trémolat.

At the age of twenty-one Jérémy PAGE met Monsieur Joël ROBUCHON in Paris. Self-taught, persevering and innovative enthusiast, Jérémy PAGE rapidly went on to become an Executive Chef.

In 2016, Joël Robuchon entrusted him with the kitchens of L'Atelier de Joël Robuchon in London.

His dual culture has given him a taste for combining flavors, making him one of the most visionary chefs in the world!

The CASTEL'PRO Collection

Website : https://www.joel-robuchon.com/fr/restaurants-londres-atelier.php

Jérémy PAGE

Olivier ROELLINGER

Les Maisons de Bricourt *** Restaurant, Ile et Vilaine (35), France

After studying chemistry, Olivier ROELLINGER embarked on a vocational training certificate in cookery to "embrace life to the fullest".

He created a table d'hôte in 1982, which earned him a distinction in the famous Gault Millau Guide and two toques.

His culinary style is creative and based on local products. He obtained his first Michelin Guide star in 1984, and a second four years later in 1988. He earned his third star in 2006 for his restaurant in Cancale.

He is one of the main promoters of French cuisine worldwide, and since 2009 he has held the position of Vice President of the renowned Relais & Châteaux association.

The CASTELINE Collection

Website : http://www.maisons-de-bricourt.com/

Olivier ROELLINGER

Marcus WAREING

The Berkeley** Hotel-Restaurant, London, UK

Chef Marcus WAREING discovered the food industry with his father at the age of eleven. The latter wasted no time explaining to him that fresh products would rapidly be replaced by frozen or packaged products.

During his studies at Stanley High School in Southport, Marcus WAREING developed a passion for cookery and discovered that he was naturally gifted.

In 1988, he went to work in the kitchens of The Savoy Hotel in London as apprentice chef.

He worked under Chef Anton Edelmann prior to joining the team of star-rated Chef Albert ROUX at Le Gavroche.

He then travelled and cooked his way around the world. On returning to London, he went to work in the kitchens of the gastronomic restaurant L'Oranger, and landed his first star at the age of twenty-five.

A few years later, L'Oranger became the restaurant of the luxurious The Berkeley Hotel in London.

Acknowledged for his culinary talents, Chef Marcus WAREING obtained his second Michelin Guide star in 2009.

The CASTEL'PRO Collection 

Website : https://www.the-berkeley.co.uk/

Marcus WAREING

Florian FAVARIO

Lanesborough *** Restaurant, London, UK

Florian FAVARIO has been the Executive Chef of the prestigious London-based Lanesborough restaurant since 2015.

As second in command to Chef Eric FRECHON, he won second place in the prestigious Bocuse d'Or competition in 2013.

His innovative spirit and perfectionism have made him a world famous chef.

The CASTEL'PRO Collection

Website : https://www.oetkercollection.com/destinations/the-lanesborough/

Florian FAVARIO

Arnaud BIGNON

Green House *** Restaurant, London, UK

After seven years spent working alongside Eric Frechon, Chef of the Épicure restaurant at Le Bristol Hotel in Paris (3 stars in the Michelin Guide), Arnaud BIGNON headed for London.

He joined the kitchens of the star-rated The Greenhouse restaurant in Mayfair, a famous and very affluent area in London.

Renowned for his creative cuisine as well as his contemporary and elegant welcome, Arnaud Bignon was awarded this second Michelin Guide star in 2017.

The CASTEL'PRO Collection

Website : https://www.relaischateaux.com/fr/royaume-uni/greenhouse-londres

Arnaud BIGNON

Pierre BASSO-MORO

Château de Germigney (Jura), 1 star in the Guide Rouge.

After cutting his teeth at Négresco, Le Buerehiesel with chef Eric Westermann in Strasbourg and L'Oasis in La Napoule, Mr Basso-Moro won his first star at the Château de Germigney.
His cuisine surprises and delights with its originality: a delicious marriage of Jura's most noble produce and the flavours and spices of the Mediterranean.

 

CASTELINE Collection

Website : http://www.chateaudegermigney.com

Pierre BASSO-MORO

Angelo FERRIGNO

The "Maison des Cariatides", Dijon, Burgundy, France.

A young chef with a meteoric career at the age of 23, Angelo Ferrigno leads the restaurant La Maison des Cariatides in Dijon, Burgundy. Four years ago, he was still a kitchen aid.
In 2016, it receives its first Michelin star, the beginning of a great and beautiful course. He is the youngest 1 Michelin star Chef of its year.

 

CASTEL'PRO Collection

Website : http://www.thomascollomb.fr/la-maison-des-cariatides/

Angelo FERRIGNO

Olivier PREVOT-CARME

The "Le Saint-Martin" restaurant in Montbéliard (Doubs).

A renowned fish specialist, Mr Prévot-Carme will share his extensive knowledge and passion for fish and seafood cuisine.

 

CASTEL'PRO Collection

Website : http://www.le-saint-martin.fr

Olivier PREVOT-CARME

Eric VERGNE

The Pâtisserie Vergne in Audincourt (Doubs) and Belfort (Territoire-de-Belfort).

After working as an apprentice for some of the biggest names in French cuisine at the time, Eric Vergne was voted Best Young European Pastry Chef at Copenhagen in 1987.
A member of Association Relais Dessert, he will share his passion for pastry making, show you the basics and give you some excellent tips.

Website : http://www.patisserie-vergne.fr/

Eric VERGNE

Stéphane ROBINNE

The "Au Fil des Saisons" restaurant in Étupes (Doubs)

After working in the kitchens of Les Ambassadeurs at Hôtel de Crillon in Paris, Le Carré des Feuillants, and then Le Bar au Sel, Stéphane Robinne made a wise decision to move to our region and... share his talent in our classes.

Website : http://www.aufildessaisons.eu

Stéphane ROBINNE

Jacques BRUGGER

The "La Griotte" restaurant in Saules (Doubs).

This restaurant was opened in 2006 in a former Franche-Comté farm, which was previously a coaching inn. Its main room is a conservatory that looks out onto the garden.
Jacques Brugger serves traditional cuisine that gives pride of place to Franche-Comté's local produce.

Website : http://www.lagriotte.fr/

Jacques BRUGGER

Laurence GUARNERI

Cooking classes "Astuces & Tours de Mains" (Paris).

Laurence Guarnieri was kind enough to come from Paris to give us some hints and tips picked up at l'Ecole Hôtelière de Paris, l'Ecole Lenôtre, Le Cordon Bleu and the Ritz.

Website : http://www.astucesettoursdemains.com

Laurence GUARNERI

Pierre Ivan BOOS

The "L'Alchimie" restaurant in Pontarlier (Doubs).  
Voted young regional chef of the year 2006 by the guide Champérard.

Pierre Ivan Boos ventured far from our shores before landing in Pontarlier and, at last, bringing this charming town the restaurant it needed. Trained as a pastry chef, Mr Boos has a taste for curiosity. It's no surprise then that he named his restaurant l'Alchimie.

Website : http://www.l-alchimie.com

Pierre Ivan BOOS

François DUTHEY

The "La Tour Penchée" restaurant in Sévenans (Territoire-de-Belfort)

François Duthey was self-taught.
He has always cooked, but did not make a career of it straight away. With desire, hard work and determination, as well as work experience in a number of top-name restaurants, he obtained his first Michelin star at the age of 55.

Website : http://www.latourpenchee.com

François DUTHEY

Philippe ZEIGER

The "Le Pot d'Étain" restaurant in Danjoutin (Territoire-de-Belfort).

Philippe Zeiger has worked in the kitchens of the biggest names in French cuisine. Generous and respectful of the quality of his produce, he will take you on a journey through an inventive and fine culinary world.

Website : http://lepotdetain.free.fr/

Philippe ZEIGER
18/11/2018 07:14:21
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