Adrien CRESCI
Chef : 1 restaurant A passionate and ambitious cook, Adrien Cresci is flourishing at Ciel à Table in the suburbs of Toulouse.The son of a chef who worked with some of the biggest names in Parisian catering (before changing careerpaths altogether), Adrien Cresci remembers always being attracted to cooking - "more than to studying," he laughs .he remembers alwaysbeing attracted to cooking - "more than to studying," he adds with a laugh, " even though I went all the way to the final year of high school, without even passing the baccalaureate". After a short stint at a music school, the young man realized that it was cooking that really fascinated him. "I was already 21 and didn't really want to go back to school.I didn't want to enter the CFA, preferring to take advantage of the opportunity to join the great Gérard Garrigues at Le Moaï in Toulouse. "
Gérard Garrigues puts his foot down
Adrien Cresci spent more than three years at this magnificent establishment, working with Julien Braillon, who succeeded Gérard Garrigues, before moving on to the Airbus gourmet restaurant. "A very fine table, where we had an almost unlimited budget, which offered us the opportunity to work with exceptional products. "
But the young man was on the move, and it was a meeting with Sylvie Sclabas, owner of a small restaurant in Cugnaux, that changed everything. "I accepted her offer to join her as second at the Victoria. It's a village restaurant, where we usedto serveentrecôtes frites in a decor that wasn't really up to date." The head chef left the establishment during theCovidepidemic, and Adrien Crescinaturally took his place, but with the desire to do better. "One day, we received Bernard Bach, the former chef of Le Puits Saint-Jacques, who explained to us that we couldn't progress in such a place.With Sylvie, my boss, we decided to move the restaurant a few hundred metres to create Ciel à Table. "
Adrien Cresciis now engaged in a takeover process which will be completed in 2026, and which will place him in sole charge of the restaurant. He has quickly put his new tool to good use, winning two fine toques and the Jeune Talent Occitanie 2025 trophy , which, let's besure, is just the beginning .
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