Boris CAMPANELLA

Chef : 1 restaurant

Presentation

Trained by France's greatest chefs, Boris Campanella has joined his peers at the top. For five years now, he has been shining as Executive Chef and "Director of Gastronomy" at the Hôtel de Crillon. The son of restaurateurs, he was raised in a convivial atmosphere. His parents ran an establishment on the shores of Lac du Bourget, and large dinner parties often brought together up to 40 guests at home. He remembers this fondly, as well as the daube his grandmother used to prepare. "It was the idea of sharing and pleasure that made me want to do this job," confides the chef.

Boris Campanella attended hotel school in Savoie, where he obtained a CAP (vocational training certificate), then a BEP (vocational training certificate). "WhenI graduated at the age of 17, I arrived in Cannes as Christian Willer's second assistant at the Martinez restaurant La Palme d'Or. It was then that something clicked. I discovered haute gastronomy, and it was a revelation."

During his training, he came into contact with a number of great names, including Jacques Lameloise. "At the time, I was really into it. He helped me to concentrate more. And then there were Michel and Pierre Troisgros, from whom I learned an enormous amount."With this experience behind him, he joined the Château de Candie in Chambéry, where he led it to excellence. He was a partner there for eight years.

A desire for change led him to new adventures and a major name in luxury, the Cheval Blanc group (LVMH)."I arrived in Courchevel in 2014 as executive chef of Cheval Blanc. I'm back in my native Savoie and, above all, I have the chance to work with exceptional products for extraordinary customers.He then took over the reins at L'Écrin, the Crillon's gastronomic restaurant, where he was immediately awarded 3 "toques".

All this experience didn't stop Boris Campanella from pursuing his dream of becoming a MOF. "It's a personal challenge I've set myself, in addition to achieving a score of 17 or 18/20 and a 4th toque in the Gault&Millau guide."

F. H.