Jérôme Banctel has been named Chef of the Year 2027 by Gault&Millau

He presided over the gala dinner, and he’s leaving with the trophy. The chef at Gabriel (5 toques) was named Chef of the Year 2027 at the 2026 Gault&Millau gala, held at the Carrousel du Louvre in Paris on Monday, November 9. This category honors a chef who is shaping the culinary landscape of today and tomorrow through his technique, creativity, consistency, and leadership in the kitchen. The trophy was presented by Julien Tornare of Hublot.

With a smile on his face and visibly moved, Chef Jérôme Banctel said,“I wanted to thank Gault&Millau, Marc, the inspectors, the management, and the editorial team for this honor. I’m very proud to have received it; there are many names that were mentioned long before mine and who had the good fortune to be named Chef of the Year. It’s also a recognition of Restaurant Gabriel—the dining room, kitchen, and pastry team—and the people who have been by my side for years. 
It’s also a tribute to my father, who was nominated and whom I admire greatly. And there you have it—I’m incredibly happy, moved, and honored. Thank you.”

Three other chefs were nominated: Philippe Mille, of the restaurant Arbane (4 toques) in Reims; Julien Roucheteau, of the Restaurant des Rois (4 toques) in Beaulieu-sur-Mer; and David Toutain, of the Restaurant David Toutain (4 toques) in Paris.

Jérôme Banctel: A Culinary Style Blending Brittany and World Travel

Born in Rennes in 1971, Jérôme Banctel grew up in Piré-sur-Seiche, in Ille-et-Vilaine, where his grandmother’s cooking sparked his passion for cooking. After attending the culinary school in Saint-Méen-le-Grand, he trained under André Daguin and Michel Kéréver, then with Christian Constant at Le Crillon and Bernard Pacaud at L’Ambroisie (4 toques), from whom he learned rigor and an absolute respect for the ingredients. Alain Senderens then made him his sous chef at Lucas Carton, a position he held until 2013.

In early 2015, Michel Reybier entrusted him with the kitchens of La Réserve Paris, located in a private mansion in the^8th arrondissement: Le Gabriel, the fine-dining restaurant, and La Pagode de Cos (2 toques). There, he established a contemporary and precise culinary style, built around seasonal ingredients and unique techniques, such as cooking with lime or sauces made without butter or cream. The “Virée” menu pays homage to his native Brittany, while the “Périple” menu invites diners on a journey from Japan to Turkey. Winner of the 2018 Excellence Award and already nominated for the 2024 Chef of the Year title, he now sees his career journey crowned with success.