Damien LEVEAU

Chef : 1 restaurant

Presentation

Chef at the Albert 1er gourmet restaurant in Chamonix, Damien Leveau was predestined for bistros and brasseries. "I thought that, to start with, I might see more things in smaller structures," he explains. After obtaining a BEP in Chartres, he started out as a clerk at the Bistrot des Sports in Chamonix. He continued for several seasons in various brasseries, until he joined the Hostellerie du Passeur, in Les Eyzies-de-Tayac-Sireuil, in 2006. "That's whenI realized I liked it more than the brasseries," he confides.

Damien Leveau then moved on to Corsica. He headed for Le Pirate, in Erbalunga, then U Santa Marina, Julien Marseault's restaurant in Porto-Vecchio. In 2011, he takes a year-long detour to Switzerland, where he works with Jean-Sébastien Ribette at the Auberge de la Veveyse.

His arrival at Albert 1er the following year marked the start of a new adventure. "When I worked at the Bistrot, I used to walk past it, and it impressed me. It's an institution in Chamonix."From chef de partie, Damien Leveau became head chef in 2018, succeeding Pierre Maillet. Four years later, he was awarded the Grand de Demain Auvergne-Rhône-Alpes trophy.

I.B.

Biography & Awards

1986 naissance à Verneuil-sur-Avre (Eure)

2006 Hostellerie du Passeur, aux Eyzies-de-Tayac-Sireuil

2011 Auberge de la Veveyse, à Saint-Légier-La Chiésaz (Suisse), auprès de Jean-Sébastien Ribette

2012 chef de partie, puis chef au Albert 1er, à Chamonix

2022 Trophée Grand(e) de Demain