Christophe CHAILLOU

Chef : 1 restaurant

Presentation

Christophe Chaillou's career "wasbetween midwife and chef", and once he had graduated from hotel school, his path became clear: "My only objective was to work in the best establishments."After an internship at Guy Savoy on rue Troyon in Paris, the young chef landed his first position at Jean-Marie Amat's Saint-James Bouliac.

He then resumed his studies, this time at the Ferrandi school. He then joined L'Oison, in Périgueux, before leaving to do his military service. "That's when everything changed. Michel Bras' first book came out, and it was a revelation. That' s how his adventure with Michel Bras began.

The latter entrusted him with the position of pastry chef for a season, alongside his son. "That brought Sébastien and I closer together, and he introduced me to his wife's sister... That's how I ended up having a family connection with the Bras family." After two seasons as chef de partie, Christophe Chaillou moved to the Landes region, as head chef at Hervé Garrapit's restaurant in Villeneuve-de-Marsan.

He then went back to school and became a teacher at the Lycée Hôtelier in Chamalières. He taught there for fifteen years, before feeling the need for a change. It was then that his in-laws suggested he open Café Bras, in Rodez (Aveyron), within the Soulages museum. "When they told me about the project, I jumped on the bandwagon!" Christophe Chaillou, awarded 2 toques, has been working there ever since, and is also involved in social integration projects to support workers who have lost touch with the world of work.

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