Hugo Bourny Takes Over as Executive Chef for the LJ Hôtels & Co Group in Béziers

In Paris, Hugo Bourny made his mark at one of the leading institutions of French gastronomy. He is now in Occitanie, where a new challenge awaits him: guiding the culinary development of the LJ Hôtels & Co group and helping to create a future gastronomic destination at the Château de Lignan. This marks a new chapter for the chef, who left Place de la Madeleine after leading the kitchens at Lucas Carton from 2021 to 2026.

A New Role at LJ Hôtels & Co

By joining LJ Hôtels & Co as executive chef, Hugo Bourny has been entrusted with the culinary supervision of the group’s seven establishments, which include four hotels and three restaurants. His arrival is intended, in particular, to support the evolution of the venues already in operation, including Calice (2 toques) and Pica-Pica (2 toques). The chef will also be able to rely on a team he already knows well. Maxime Amiel, his former sous chef at Lucas Carton, is joining the venture and will work alongside him at Calice. Mohammed Rahbi, who is already involved in coordinating several of the group’s restaurants, rounds out this team.

The Château de Lignan, the chef’s next major project

However, it is at Château de Lignan that one of the major challenges of this appointment is taking shape. Located on the outskirts of Béziers, the property is set to undergo a transformation into a five-star hotel, scheduled to open in the second half of 2027. The project includes, in particular, a wellness area and several dining options.

The fine-dining restaurant will be housed in the château’s orangery, while a second restaurant, with a bistro-style atmosphere, as well as a bar, will round out the offerings. This will allow the chef to showcase various facets of his cuisine in a single location, while also contributing to the development of a large-scale hotel project.