Clara MAZOYER

Chef de service : 1 restaurant As dining room manager at the Saison restaurant in Dijon, working alongside chef Riccardo Maiello, Clara Mazoyer honed her skills at 114 Faubourg and the Hostellerie de Levernois.

Presentation

“Like many of my peers, I wasn’t always destined to work in the restaurant industry—at least not at the age when people traditionally enroll in hotel management school,” explains the woman without whom the restaurant Saison in Dijon would likely not have the same visibility today. “ I have a science-track high school diploma, but I never considered pursuing that path. My plan was to work in hospitality management.”

Soon to earn a professional bachelor’s degree in hospitality, the young woman moved to Paris to join the team at 114 Faubourg, the annex of Epicure, the flagship restaurant of Le Bristol. This rich and formative experience encouraged her to return to Burgundy, where she grew up, and join the Millésime restaurant in Chambolle-Musigny, then, a few months later, the Hostellerie de Levernois. “I started as a head of service at Philippe Augé’s restaurant. I worked alongside him for over three years before beginning a vocational diploma in sommelier studies in Beaune to add another string to my bow.”

A Fateful Professional Encounter

A twist of fate allowed her to forge strong professional ties with Riccardo Maiello, whom she had previously met at Le Bristol and then at Levernois. “Riccardo was planning to open his own restaurant in Dijon and offered me a position on his team. I’d seen him work under pressure while always staying calm, so I committed to working alongside him without hesitation. His restaurant, Saison, opened in May 2024. I now have a reliable partner by my side to serve our 28 guests, and I currently manage a fine wine cellar with about a hundred selections—mainly Burgundian wines, but Italian ones as well, of course.”