Antoine VILLARD

Chef : 1 restaurant Chef Antoine Villard was awarded the Dotation Jeunes Talents in 2024. A boost that enabled him to open the Dandelion restaurant in Paris this spring. Find out more about his career.

Presentation

Born in 1991, Antoine Villard is one of a growing number of chefs who have followed a general school curriculum before branching out into the restaurant business. With his baccalauréat ES in hand, the young man turned his back on conventional higher education, entering Ferrandi in 2009 to earn a CAP.

At the same time, he worked in the kitchens of the George V (Éric Briffard period) and Olivier Nasti's Chambard, before trying his hand abroad as a commis at the Matsalen restaurant in Stockholm, then as chef de partie at Nicolas Scheidt's La Buvette in Brussels.

In 2014, our future recipient of the Dotation Jeunes Talents Gault&Millau landed the position of second to Bertrand Grébaut, in Septime's tiny kitchen. In 2018, he joins sisters Tatiana and Katia Levha as head chef at Le Double Dragon, still in the 11ᵉ arrondissement of Paris, before setting up on his own as a private chef at the end of 2020.

With his partner, who will accompany him in the dining room, Antoine Villard recently acquired Le 20ᵉ Art, a restaurant on rue des Vignoles, in the 20ᵉ arrondissement of Paris. The establishment, intended as a "neobistro" and renamed Dandelion, is scheduled to open in spring 2024.

Biography & Awards

1991 Naissance à Paris

2009 CAP cuisine chez Ferrandi

2014 Second de Bertrand Grébaut au Septime, à Paris 11

2018 Chef de Double Dragon, à Paris 11

2024 Ouverture du restaurant Dandelion, à Paris 20, avec l’aide de la Dotation Jeunes Talents Gault&Millau

2024 Trophée Jeune Talent