Jean François Piège’s Journey to Becoming Renowned

Staff Writer
He’s worked his way up in the food scene to become a highly experienced and decorated chef

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Born and raised in Valencia in 1970, Jean-François Piège, is one of the most successful chefs to date, boasting one of the most impressive resumes the food world could ever imagine. In only 43 years, he’s done nearly everything a chef can do, and his experience shows how far he has come. His inspiration comes from the simplicity of the ingredients, combining them to make something spectacular. His restaurants all have a personality of their own, aiming to make dining there an experience, not just another meal.

After gaining experience working at Tain l’Hermitage Ecole Hôtelière at only 17 years old, and as part of a kitchen team at the Chabichou Hotel of Courchevel, he became a chef at Les Ambassadeurs, a hotel in Crillon, Paris when he was 20. After a brief stint in military service at the Elysee Palace, he returned to food, taking positions as chef at many restaurants. In 2005, Piège was awarded 2 Michelin Stars for his work at Les Ambassadeurs, and soon after published his first book, Côté Crillon, Côté Maison, in 2007.

In 2009, he opened the Brasserie Thoumieux with Thierry Costes as his partner in Paris, where his menu focuses on delicate French cuisine, like foie gras, salmon, and caviar. Later he would open Restaurant Jean François Piège and the Hotel Thoumieux, both in Paris, soon to by followed by an election as Chef of the Year in 2011 by French magazine, Le Chef.

He’s been a member of the Top Chef juries for seasons 1 through 4, and these are all just a sampling of his accolades. Piège is highly decorated, and rightfully so; he’s truly one of the most experienced and famous chefs in the world.

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