Jérémie MULLER

Chef : 1 restaurant

Presentation

When he was a child, Jérémie Muller assured his mother that one day he would be a chef. Today, that dream has become reality, which is hardly surprising when you look at his career path. It all began in 1999, when the young graduate walked through the doors of the legendary Eugénie-les-Bains address. "I was finishing my English oral exam for the bac pro, and the next day I was off to Michel Guérard's." Two years of intense but exciting work followed.

In 2001, he headed for Reims, to the Domaine Les Crayères. For eight years, he worked with Gérard Boyer, Thierry Voisin, Didier Elena and Philippe Mille.I didn't need to go anywhere else," he says, "things were always changing and I saw new kitchens every time. Once a commis, he went back to work as Olivier Da Silva's assistant at Les Jardins d'Épicure, in Bray-et-Lû (Val-d'Oise).

Then, in 2014, after a spell at Les Sources de Caudalie, in Martillac (Gironde), he landed his first chef position at Le Chavant, near Grenoble. During these four years, he was awarded the title of Jeune Talent Auvergne-Rhône-Alpes 2016.

The birth of his son and a desire for new horizons then prompted him to apply to the recently opened Domaine de Rymska. "I put my CV forward and, within half an hour, I got a call from the owner."Settled in since 2018, Jérémie Muller is now rightfully awarded the Terroir d'Exception Bourgogne-Franche-Comté 2023 trophy.

I. B.