Christian TÊTEDOIE

Chef : 1 restaurant

Presentation

Christian Têtedoie always knew he would be a chef. It was when his godfather gave him Paul Bocuse's La Cuisine du marché that"something really clicked". "Not only did I want to do this job, but I was going to be a chef."So he began an initiation, followed by an apprenticeship in Joseph Delphin's restaurant brigade.

At the age of 17, he won the title of Best Apprentice Chef in France and joined Paul Bocuse's team in Collonges-au-Mont-d'Or (Ain). In just three months, he went from commis to chef de partie, then chef de partie tournant. For his military service in 1981, he joined the kitchens of the Élysée Palace, before moving the following year to the Greuze restaurant in Tournus (Saône-et-Loire).

For some time, he had a succession of experiences. His first chef's position was at Hôtel des Dromonts and La Taverne, in Avoriaz (Haute-Savoie), and he also worked in the kitchens of Château de Coudrée, in Haute-Savoie. "But I realized I still had things to learn. So I took over the summer seasons: one at Roger Vergé's Moulin de Mougins and another at L'Oasis in Mandelieu-la-Napoule."In the end, he settled in with Georges Blanc, in Vonnas (Ain), for two years.

October 5, 1987 marked a new era for Christian Têtedoie: the opening of his first restaurant on the banks of the Rhône. The establishment quickly sold out, and soon moved to Quai Pierre-Scize in Lyon. In 1996, after years of in-house training, he was awarded the title of Meilleur ouvrier de France. Two years later, he was named in the Maîtres cuisiniers de France guide.

Since then, the chef has never ceased to be active, launching several restaurants (9 to his credit today!), presiding over recognized associations (Maîtres cuisiniers de France, jeunes chefs lyonnais...), creating a gastronomy CFA in Laval and getting involved in the hospital sector. Gault&Millau has recognized his work and initiative by awarding him the Solidarity Chef of the Year prize in 2021.

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