International
Anthony MAUBERT
Chef : 1 restaurant
Anthony Maubert has been passionate about cooking from an early age. In 2002, while working as a commis at the Parisian restaurant Lasserre, he met his future wife and business partner, Fumiko.
The following year, he worked as chef de partie at Le Manoir du Lys, in the Orne region of France. In 2004, the couple met again at Arnaud Donckele's La Vague d'Or in Saint-Tropez. Anthony worked his way up from chef de partie to sous-chef.
In 2008, Anthony became Marc Veyrat's second-in-command at L'Auberge de l'Éridan, in Haute-Savoie. "We'd go and pick the herbs in the morning, and cook them afterwards. His way of working, his organization, his philosophy, it was all very intelligent," he recalls.
In 2009, Anthony landed his first position as chef at the gastronomic table of the Les Barmes de l'Ours hotel in Val-d'Isère. Three years later, the couple joined Michel Bras in Laguiole, he as a commis, she as a pastry chef. "My plan was to open my own restaurant, but before I did, I wanted to go back to a house to take some slaps and challenge myself."
A successful gamble, since their restaurant Assa, inaugurated in Blois in 2014, was quickly hailed by Gault&Millau, which awarded it 3 toques. Anthony was crowned Grand de Demain 2015, while Fumiko won the Pâtissier trophy at regional level in 2022.
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