• Guy SAVOY

    Guy Savoy was born July 24th 1953 in Nevers, in France’s Burgundy region. Two years later, his parents decided to move to Bourgoin-Jallieu, a small town south of Lyon and the home of a famous rugby team, a sport he is passionate about. His father worked as a landscaper for the city and his mother had the concession stand by the French boules rink. Without Professional training, she transformed the concession stand into a successful restaurant where Guy Savoy’s passion for good food was born and, from then on, never ceased to grow...
  • Alain DUCASSE

    Alain Ducasse was born September 13th, 1956 in the Landes region of France, where he spent his childhood on the family farm in La Chalouse. In the valleys of the Louts and Luy rivers, he fishes for eel, pike and gudgeon. In the farm’s vegetable garden he learns the rhythm of the seasons. He feasts on tomatoes, artichokes, peppers and the fantastic local products of the region: porcini mushrooms, goose liver, preserves, pigeons. These formative years in his native countryside founded his preference for “the essential kitchen,” his cult of raw materials and his profound respect for the purveyors of pure and authentic local products. “You do not know where you are going if you don’t know where you’re coming from.”
  • Bruno OGER

    Bruno Oger was born May 9th, 1966, in Morbihan. Passionate about cooking since the age of 12, he decided to make it his future career, and vowed to work one day at a restaurant with three Michelin stars...
  • Jérôme ROY

    He was trained by some of the greatest Chefs and acquired their knowledge and know-how. Above all, these Chefs communicated to him their passion for cooking and traveling. In Tokyo, Seoul, Hong-Kong, Singapore and Muscat he absorbed cultures and craftsmanship, discovered a vast array of products and matured to create his own Cuisine...
  • Gérald PASSEDAT

    In 2000, he took over the hotel restaurant family, maintains the 2 stars and gets the third star in 2008...