Known for cooking what he calls, the ‘cuisine of the soil’, Drapeau’s dishes are inspired by the seasonal produce of The Vendée region of France, where he grew up.

Serge Granger became a “Meilleur ouvrier de France” (Best Craftsman of France) in the chocolate category in 1993.

Patrick Jeffroy expressed early on his taste for the diverse and unusual products, introducing algae in these recipes, while he was in the kitchens of the Hotel de l’Europe in Morlaix.

Chef Jean-Rémi Caillon has newly been awarded two Michelin stars for his restaurant Le Kintessence Restaurant at Courchevel. Le Kintessence Restaurant was praised for the quality of its produce..

Frédéric is the founder of the Academy of Fruits and Vegetables in France. He became “MOF Primeur” (Best Craftsman of France – Fruits and Vegetables category) in 2011.

Executive Pastry Chef at the Mira Hotel in Hong Kong, Jean-Marc Gaucher formerly ran his own traditional French bakery in Nice. Following his apprenticeship..

Chef Michel Portos was nominated the “2012 Chef of The Year” by Gault & Millaut. He has worked at “La Maison Troisgros” in Roanne, a Michelin three-star restaurant named “the best

Raphael Kinimo, a Disciple Escoffier, is currently Chef de Cuisine at the Ritz Carlton Macau. He was previously Chef at Brasserie..

Charles-Benoit Lacour has worked at Pré Catelan in Paris, trained with Guy Martin at Grand Vefour, and most notably was mentored by Guy Savoy in Paris.

Mentored by culinary luminaries Joël Robuchon and Pierre Gagnaire in France, Olivier has drawn recognition for his work at L’Atelier de Joël Robuchon ..