Aymeric GEUSSELIN

Chef de service : 1 restaurant

Presentation

Like many others, Aymeric Geusselin didn't know what he wanted to do. "I took a career guidance test, and there were two jobs that suited me: diver or steward," he recalls. More attracted by the air than the water, he decided to study hotel management, because, as he explains,"Stewart is a service profession... but in the air".

But his studies gradually led him to reconsider this project and enter the hotel-restaurant business... on land. But that didn't stop him from traveling. Whether at the Beachcomber Resort in Mauritius, the St. Regis Bora Bora Resort or the Westin Melbourne in Australia, this ambitious young man climbs the ladder one by one."I've done every job, from the bottom to the top!"

In 2011, he joined the Shangri-La Paris palace, first at reception, then as chef de rang. After four years there, he joined Adeline Grattard as chef de rang at the Yam'Tcha, before opening the Ritz. Two years later, Adeline Grattard called him back to be assistant manager at the Lai'Tcha bistro. Since 2019, Aymeric Geusselin has been the restaurant manager at Restaurant Alan Geaam in Paris. Gault&Millau congratulates him with the Accueil Île-de-France 2023 trophy.

I.B.