How does Philippe Etchebest organize his time between his restaurants and TV shows?

Philippe Etchebest says he relies on a yearly schedule prepared in January, on his wife Dominique who manages the restaurants, and on long-standing collaborators who have worked with him for more than ten years. The filming dates for Cauchemar en cuisine and Top Chef are planned in advance, allowing him to manage travel between Bordeaux and Paris.

What is the filming rhythm for Un chef au bout du monde?

According to Philippe Etchebest, Un chef au bout du monde is filmed in two-week phases, two or three times a year. He mentions a three-week trip to Australia last summer, with long travel times across the country.

Why did Philippe Etchebest prioritize Un chef au bout du monde in 2023?

In 2023, Philippe Etchebest says he had to make choices in his schedule. He decided to prioritize Un chef au bout du monde, a show proposed by Alexandre Soullier of Bonne Pioche, which he immediately supported.

Philippe Etchebest: “The most important thing is that I can be helpful and serve others.”

Fifteen years after his television debut, Philippe Etchebest continues to explore cooking as a human adventure. From struggling kitchens to distant lands, the chef—who has opened a fourth restaurant in his Bordeaux stronghold, Le Classique—uses his fame to promote the transmission of culinary knowledge, sharing, and respect for people and ingredients.

Marie-Emilie Fourneaux Published on 30/04/2026 at 06:58 · Updated on 08/10/2026

You’re currently appearing on three shows: Kitchen Nightmares, Top Chef, and A Chef at the End of the World. How do you manage your time?

Philippe Etchebest: The reason I’m able to divide my time between my restaurants and the TV shoots is because my work is well organized. My wife, Dominique, manages the restaurants, and I have staff members who’ve been with me for over ten years. In January, we set the schedule for the year. It’s pretty manageable—it lets us plan ahead. The filming dates for *Cauchemar en cuisine* are set: two days a week, spread out once a month. *Top Chef* is filmed in October and November, for two to three days in a row. By TGV from Bordeaux, I’m in Paris in two hours—it’s very convenient.

And what about Un chef au bout du monde? 

P.E.: Those are two-week stints, two to three times a year. As an exception, last summer we spent three weeks in Australia; each trip took a day in that vast country. *Objectif Top Chef* also took up a lot of my time, even though we were filming in Bordeaux, which allowed me to be at my restaurants in the evenings. In 2023, I had to make some choices, and I decided to prioritize *Un chef au bout du monde*. It was Alexandre Soullier, from Bonne Pioche—the producer of *Rendez-vous en terre inconnue*, among other shows—who had just proposed this show idea to us, and I jumped on board immediately.