Charles NEYERS

Chef : Le Boréal At the helm of Le Boréal, in Paris’s 18th arrondissement, Charles Neyers has followed a unique path, always guided by curiosity and a desire to share.

Presentation

Initially passionate about the hospitality industry, Charles Neyers later turned his attention to the kitchen. Now head chef at Le Boréal (2 toques), a Parisian fine-dining restaurant he runs with Philippine Jaillet, he champions a modern, refined cuisine inspired by the local terroir he holds dear.

A calling born of travel and sharing

“I spent a lot of time with my family, preparing big meals and making culinary discoveries while traveling.” Drawn to the world of hotels and restaurants from a very early age, Charles Neyers chose this path despite struggling in school. “I was terrible in high school, but I wanted to attend a hospitality school. That’s actually what motivated me to take the baccalaureate exam,” the chef smiles.

After training at Vatel, he gained extensive experience in France and abroad at various hotels to understand how the industry works. To deepen his knowledge of hotel management, he then attended ESSEC Business School before joining the events department at the Park Hyatt Paris-Vendôme.

Modern cuisine, driven by a complementary duo

It wasn’t until later that Charles Neyers truly discovered cooking, when he opened a restaurant with friends in 2017. Behind the stove, a new passion took shape and grew stronger. But he began to feel the loneliness: “I felt like I was alone in the kitchen, unable to share my emotions. But with Philippine, we share the same vision and the same curiosity, so it was a natural fit to work together.” Their cuisine evolves and transforms as they discover themselves.

Together, they’re developing a strong culinary identity where tradition and creativity meet. “I love modern regional cuisine—sauces, juices, and comforting flavors—but with a modern twist. ” The couple approaches each ingredient with a distinct land-and-sea philosophy: “ We pair every cut of meat with a seafood component, which reflects our restaurant’s identity.”

Since their appearance on *Top Chef* in 2025, their cuisine and their work at the restaurant have become even more distinctive: “We’ve made far fewer compromises since the show. *Top Chef* allowed us to do exactly what we want to do. Our guests trust our work. We’ve changed the restaurant’s format to improve quality, achieve greater precision, and push our limits.”