Mon Paname

Xavier Van Kerrebrouck is passionate about the table and all its ecosystems. Of Italian and Flemish origin, with a Brazilian wife, he travels to discover other cuisines. A gobe-trotter of sorts. His Instagram page @mon_paname holds a good place in the food influence game. He contributes to various media such as Timeout Paris, Thierry Marx's BON magazine and writes several pages of François-Régis Gaudry's latest book on Paris. Shows and events become a major activity: organization of press evenings for the General Distillery Ricard group, organization of Chefs and Cooking shows at the Barbecue Expo, organization and management of social networks at the Cocktails Spirits show. Numerous participations in the programs Très Très Bon on Paris Première and On Va Déguster on France Inter. Xavier defends the producers, the short circuits and the reasoned consumption. He is at the initiative of the movement which is op- posed to the dark kitchen.

Steven Raichlen

Author, journalist, speaker and television host Steven Raichlen is the man who revolutionized barbecue cooking. His 32 books include the international bestsellers The Barbecue Bible and How to Grill (over 2M copies sold; 100K in French) and Project Smoke (Les Pros du Barbecue, Editions du Gerfaut, (already 12000 copies sold in France). His latest book, How to Grill Vegetables-Tous les légumes au barbecue, Editions du Gerfaut, May 2022), is dedicated to grilling vegetables from around the world. His books (6 million copies sold) have won 5 James Beard Awards and 3 IACP Julia Child Awards and have been translated into 17 languages.

Benoît Leconte

A chef with access to the flame. A stint at the Beef Club then at the Bachaumont and four years at Bien Élevé. Benoît opened Ardent a restaurant where everything is cooked on a Mibrasa barbecue.

Raphaël Guillot

My name is Raphaël and I had a real passion for barbecue when I went to Quebec. There, I discovered a kind of outdoor culinary pleasure that could be done in summer and winter. So I started my blog on barbecue to make people discover that it is possible to make great convivial meals on the barbecue by doing something else than the endless sausage and brochette platters. My goal is to share my knowledge with you throughout the year.

Alexandre Chapier

Experienced chef with a background in fine establishments, Alexandre wanted to bring quality streetfood to Paris by opening BLOSSOM BURGERS & BEERS in 2020.

Jarvis Scott

Cook, Jarvis Scott is part of the season twelve of Top Chef, airing from February 10, 2021, on M6. After living in Sri-Lanka, where he went to college and high school, he returned to France and attended the famous Ferrandi school, in 2016. Afterwards, he started at the Galopin, then joined the kitchens of the Carré des Feuillants and then the Arpège. Later, he continues to climb the ladder, and becomes chef de partie with Chef Albert Adria in Barcelona. 

Wilfried

At the age of 21, he decided to move to Australia to discover the world. After enriching professional experiences in Gold Coast and Melbourne, he took the opportunity to travel around the country, then to New Zealand, Indonesia and finally Thailand. This trip was a culinary revelation as he discovered Asian food. Upon his return to France, he settled in Paris. He has the opportunity to work at the Sur Mesure by Thierry Marx (2*). This professional and human encounter allowed him to discover another approach to cooking. 

Suellen Rigoletto

Chef brésilienne diplômée du Cordon Bleu, Suellen a travaillé au restaurant "Dalva e Dito", une étoile Michelin, et au restaurant "D.O.M.", deux étoiles Michelin, avec le célèbre chef Alex Atala. Actuellement, elle travaille dans le groupe du chef Yannick Alleno.

Yves-Marie Le Bourdonnec

Yves-Marie Le Bourdonnec is one of those craftsmen who have restored the nobility of the butcher's trade. His vocation was born in his childhood on a farm. A butcher came twice a year and his work fascinated the little boy. His family had several members in the trade. After a CAP and some experience, Yves-Marie Le Bourdonnec opened his first butcher shop in 1987 at the age of 19: the Silver Knife. Awarded the title of Best Butcher in Paris, he supplies the greatest restaurants (Yannick Alléno, Alain Ducasse, Beef Club, Blend...), and becomes the specialist in meat maturation.

Sylvain Courivaud

After four years with Top Chef Matthias Marc at SUBSTANCE, a nugget of the group headed by Stéphane Manigold, Sylvain took the reins and opened BRAISE, a restaurant where everything goes through the smokehouse before the grill or the barbecue.

Bérangère Fagart

A self-taught and committed Top Chef. Before obtaining her CAP in cooking in 2015, Bérangère had trained in Dramatic Body Mime. After experiences in events and music, she started with catering and opened her restaurant SELUNE in Paris in 2019. Her cuisine is joyful and committed.

Baptiste Trudel

At the head of the restaurant DATSHA since January 2022, this Top Chef season 12 passed by the GRAND VEFOUR before leading the restaurant MORDU. Baptiste sends out a well tempered and sharp cuisine on original land-sea associations. He has just opened a streetfood point FLATBREAD.

Chloe Charles

After the Ferrandi school, Chloé worked with inspiring chefs such as François Pasteau (L'épi Dupin, the first eco-responsible restaurant in Paris), Pascal Barbot (L'Astrance), David Toutain (Agapé Substance) and Bertrand Grébaut (Septime). In 2017, she became an independent chef, the first chef welcomed to the restaurant Fulgurances. In 2021, she participates in the twelfth season of Top Chef. Chloe opened Lago, a place that shakes up the restaurant concept. She is an eco-responsible and committed chef.

Anne Alassane

Justine Audoin

Originally from Bordeaux, Justine Audoin was predestined for a career as an auctioneer, until her life took a turn and she discovered the world of cooking. She joined Thierry Marx's school, before continuing her apprenticeship at Ferrandi. After working in the starred kitchens of Lucas Carton and Saint James to expand her technical arsenal, it is in establishments such as Babel, or in the new address of Gramme, in the 11th arrondissement, where she is currently working, that she can express her personality in dishes marked by the various influences that are hers: travel, greed, simplicity certainly, but not without a certain sophistication.

Yassine Abied

After a few years spent in the world of finance, accompanying various players in their development as a "Corporate Financial Advisor" and then as a "Group Financial Manager", I embarked on my own entrepreneurial adventure. This adventure allowed me to acquire a solid operational experience with a 360° vision of entrepreneurship and business management. Having just sold my company, I am looking for a new challenge that will allow me to put my experience, my skills and my professional ambitions to good use.

Moïse Sfez

Moïse Sfez, founder of the street-food restaurants Homer Lobster and Janet by Homer, has announced the creation of his Homer Food Group, which brings together Homer Lobster, its French-style lobster roll delicatessen, and Janet by Homer, the corned beef sandwich, inspired by the know-how of the Jewish Deli of the 1950s, and which brings the pastrami sandwich up to date. After the Marais and the opening of a second store in Lille, the aim is now to open a Janet by Homer in each city where the concept is established within a year. Today, Homer Food Group plans to open between 20 and 25 Homer Lobster stores in France, with 10 to 15 outlets in Paris, Lille, Lyon, Bordeaux, Nice, Aix-en-Provence and Monaco. Moïse also aims to develop internationally in England, Belgium, Switzerland, Luxembourg, the Netherlands, Greece, Dubai, Israel, Qatar, Japan, Hong Kong.

Guillaume Delage

Chef de l'historique restaurant Au Père Lapin, Guillaume Delage est passé par les cuisines de plus grands chefs étoilés tels que Michel Bras, Frédéric Anton et Pierre Gagnaire. Une cuisine de saison, précise, gourmande et conviviale où le feu est très présent.

Léo Renusson

Léo started his career in Riquerwirh at the Sarment d'or. He then left for London for the pastry shop Chez Antoinette and Feya. Back in Paris, the Chef took over the head of the kitchens of Astara, a famous caviar house. Léo is currently in the TopChef 2023 season.