Italo-Argentinian Mauro Colagreco is Chef Patron of restaurant Mirazur, located in Menton on the Cote D'Azur. His training began at the Gato Dumas hotel school in Buenos Aires, where he also worked in some of the city's most prestigious restaurants including Catalinas, Rey Castro, Mariani and Azul Profundo.
Bruno Oger was born on May 9, 1966, in Morbihan in northwestern France. He fell in love with cuisine at the tender age of 12, decided to make it his future career, and swore that one day he would work in a Michelin Guide three-star restaurant.
In 2000, after training with famous chefs such as Gualtiero Marchesi or Guy Savoy, Daniel Ettlinger opened his restaurant Le Clos Saint Pierre. Awarded with a Michelin in 2003, Le Clos Saint-Pierre does not fit the traditional image of a Michelin starred restaurant.
In his restaurant, Le Relais des Moines in Les Arcs- sur- Argens (Var), Sebastian Sanjou offers gastronomy « is based on classical foundations with a personnal twist » and a great respect for the product and quality of the ingredients.
Denis Fetisson began his career at the age of 14 in the bakery trade. It was in the restaurant of hid starred-chef godfather Paul Bajade - Les chênes Verts in Tourtour - that he first discovered his passion for the kitchen skills he would learn at the side of this venerated chef patron.
Jacques CHIBOIS was born on July 22nd, 1952 in Limoges. After the beginning of agricultural studies, he quickly discovers his way under the strong influence of his mother and started an apprenticeship in a restaurant with Michelin Stars next to his home town.
Yoric Tieche hails from the hotel « Le Meurice » in Paris where he held the position of Second Chef to Yannick Alleno, with whom he worked for almost ten years andcurrently manages the kitchens for the group Belles Rives, based in Juan les Pins.
Meilleur Ouvrier de France, or MOF (a certification that recognizes the culture and production of chocolate as an art and exclusive trade) and a founding member APRECA (Association of pastry chefs on the French Riviera) Christian Camprini trained at the Hotel School of Nice, where he was crowned Best Apprentice of France.
Work and Passion: the keywords of K Matsushima and his cuisine. He came to France when he was 20 and has worked hard in recent years to make a name for himself among the rising stars of French cuisine.
After training with the most renowned Parisian catering companies, Arnaud moved to the French Riviera where he was appointed Head Chef to manage the catering activities for the luxury brand Hediard.
Pierre Reboul completed his apprenticeship with Michel Chabran before spending two years under Jacques Pic, who he sees as a father figure. His arrival in Paris, led him to the restaurant « Taillevent » where he worked under the Philippe Legendre.