Jérôme ROY

Biography

Restaurant:

Jérôme ROY

After receiving a bachelor's degree in Cooking and a Pastry Chef's diploma, Jérôme ROY began his career at Didier FREBOUT then joined Thierry MARX's teams at the Châteaux Cordeillan Bages where he took part in the transition from 1 to 2 stars.

In 2001, the 3-star restaurant "Maison TROISGROS" opened its doors to him. He stayed there for 6 years. Beginning as a "Chef de Partie", he was promoted to "Second," then to "Chef de Cuisine".

Pierre GAGNAIRE invited him to join him in 2007. After a season as chef at the restaurant Les Airelles in Courchevel, Pierre GAGNAIRE offered him the position at his 2-star restaurant at the Lotte Hotel in Seoul.
There, for two years, Jerome explored his passion for Asian food and culture and discovered the subtleties of Korean cuisine. In 2010, he returned to France as an Executive Chef, where, in famous Saint Tropez, he exercised his talents at the restaurant "Colette by Pierre Gagnaire".

Taking over the kitchen of the Couvent des Minimes Hotel & Spa L'Occitane in Mane, Provence, he left the seaside for the hills of Mediterranean France and obtained his first Michelin star.
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.

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