Jany GLEIZE

Chef : 2 restaurants

Presentation

Born into a family of restaurateurs and farmers, Jany Gleize spontaneously turned to cooking. "I grew up surrounded by the smells and roots of the land. I saw how produce was grown and prepared. It's magical for a kid."In 1974, he began his career at Jo Rostang's La Bonne Auberge in Antibes.

He went on to work with a number of renowned chefs: the Troisgros brothers in Roanne (Loire), Alain Chapel in Mionnay (Ain), and Michel Guérard in Eugénie-les-Bains (Landes). He then moved to London for a while, where he worked as a waiter at the Connaught Hotel. "I wanted to experience both sides of the restaurant business. If it's badly presented, the best dish won't be good," he explains.

After all these formative experiences, the time came for the chef to take over the family business in Château-Arnoux-Saint-Auban (Alpes-de-Haute-Provence). A task he accomplished successfully, maintaining his 3 Gault&Millau toques. Four years later, the chef was invited to prepare the dinner offered to heads of state on the occasion of the bicentenary of the French Revolution. The chef now works with his daughter, Jane, to carry on the family legacy.

I.B.

Biography & Awards

1957 Naissance à Château-Arnoux-Saint-Auban

1976 Commis chez Pierre et Jean Troisgros, à Roanne

1977 Commis chez Alain Chapel, à Mionnay

1979 Commis chez Michel Guérard, à Eugénie-les-Bains

1980 Serveur au Connaught Hotel, à Londres

1981 Reprend le flambeau de La Bonne Étape, à Château-Arnoux-Saint-Auban