Florian FAVARIO

Chef : 1 restaurant

Presentation

Florian Favario's career is full of twists and turns. "When I was15, I did an apprenticeship at Le Clos des Sens in Annecy. It was my first exposure to the world of work," he recalls. After a detour at Clos de la Violette, he returned there as chef de partie. From there, he went to Paris to train with Michel Rostang. "I discovered a lifestyle, a clientele and a work rhythm."He then joined Marc Veyrat in Megève, at La Ferme de mon Père.

Two years later, in 2004, he headed for San Diego, California, to join the Tapenade restaurant. Florian Favario was confronted with a new organization, but above all, a new language. "At the time,no one in the kitchen spoke English," explains the chef. This asset caught the eye of Thierry Marx, who hired him at Château Cordeillan-Bages, in Pauillac (Gironde). From sous-chef, he became chef de partie, then consulting chef.

From there, success followed success. In 2010, he joined Éric Frechon at the Bristol Paris. "There, I learned the kind of cuisine I like: gourmet, tasty and rigorous."Five years later, he became Executive Chef at The Lanesborough in London, "theapotheosis of my career". Florian Favario then adopted the status of consultant chef for Le Palace, in Singapore, then in China. In 2018, there was a radical change when he and his wife, Sandrine Deley, decided to take over a former pizzeria in Talloires-Montmin. "Here, I'm living my dream. I do what's in my heart," confides the chef.

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