Guy KRENZER

A low-key yet well-known figure, Guy Krenzer has been at the helm of Lenôtre since 2004. A two-time Meilleur Ouvrier de France (MOF), he is both a chef and a charcutier. Here is his story.

Presentation

“To paraphrase Stendhal, I would say: ‘A vocation is the joy of turning one’s passion into a career.’” The joy Guy Krenzer speaks of began in his childhood, when he would come home from school to a mirabelle plum tart made by his mother. A Proustian madeleine that later led him to choose the profession of chef. After earning his professional catering certification, he turned to the trade of charcutier-caterer. He even won the title of Best Apprentice in the category in 1982 during his Tour de France with Devoirs Unis.

A Two-Time MOF at the Helm of France’s Largest Culinary Team

In 1987, Jacques Maximin, a lover of charcuterie, called him and offered him a position at the Negresco as a chef de partie. “I saw him as a living god. Today, I have the utmost respect for having gone through those stages alongside him.” The young Krenzer was talented; he was only 24 years old when he earned the title of Meilleur Ouvrier de France (MOF) in charcuterie and catering.

While working at the Four Seasons Hotel as a consulting chef, Guy Krenzer also landed his first position as head chef at the Ritz in London. “They wanted to offer me the position of executive chef, but I didn’t feel ready.” The young man then moved to Fouquet’s, followed by Lapérouse. While working there, he earned his second MOF title in the Cuisine category.

In 1997, he joined SaintClair Traiteur. “I was starting to gain some experience; it was a great company, a whole new level.” For seven years, he developed the company’s event offerings. Then came 2004 and his meeting with Gaston Lenôtre. Lenôtre offered him the position of executive chef and creative director of the largest culinary team in France. Since then, Guy Krenzer has never left the company—quite the opposite—and has even devoted himself to his passions for shiatsu, macrobiotics, philosophy, and the art of coffee.