Gaël ORIEUX

Chef : 1 restaurant

Presentation

For a long time, Gaël Orieux imagined a career in sport. Born in 1972, the young man excels in a number of disciplines. An excellent rugby player, he is also a passionate diving instructor. And although he was reluctant to make a career out of it, he was nevertheless urged by his father to obtain a diploma. Around the age of 18, he enrolled for a year at Ferrandi Paris, "without any particular conviction".

After six months of school and as many internships, he liked the experience, but it was time for military service. On his return, he joined the Matignon kitchens. He then joined Paul Bocuse's brigade in Collonges-au-Mont-d'Or (Rhône), as a pastry commis. He stayed there for a good year, before joining the Lucas Carton, orchestrated by Alain Senderens. "I went from ultra-classic to one of the most modern chefs of the time", Gaël Orieux explains. He spent two years in the prestigious establishment, before joining Philippe Legendre's kitchens at Le Taillevent. About three years later, Legendre asked him to help reopen the George V.

In 2001, the young chef arrived at Le Meurice, where he became Marc Marchand's second-in-command. When the baton was passed to new chef Yannick Alléno in 2003, he stayed on. It was then that the idea of opening his own establishment began to take shape.

When Gaël Orieux found the location he would soon call his own in 2004, Yannick Alléno proved to be an invaluable support, particularly in terms of communication. Restaurant Auguste opened its doors in January 2005, in the 7th arrondissement of Paris, and perfectly embodies the closeness of the chef, who is also an ambassador for the Mr Goodfish program, to the marine environment. His cuisine is "very iodized", reconciling a love of good produce with a certain idea of commitment: "Everything I've done, I've tried to do to the hilt.

T.L.