Jérôme MAMET

Chef : 1 restaurant

Presentation

Jérôme Mamet is known for his optimism. From his first internship at Hôtel La Chrissandière, in La Balme-de-Sillingy (Haute-Savoie), to the opening of his restaurant Ô Flaveurs, the chef never loses his positivity. It has to be said that his career path is a real inspiration! After graduating from hotel school, the young chef did his military service at the Metz air base. "I found myself a private cook to a general straight out of school. I spent my time reading and researching menus for him and his guests," he recalls.

Jérôme Mamet joined the Hôtel de Paris, in Moulins (Allier), in 1990, then left in 1992 to work for the Pic family (in André Pic's day), in Valence, before joining Gérard Boyer's service at Les Crayères, in Reims, in 1993. The following year, he joined La Grillade Gourmande, in Épernay, alongside Christophe Bernard,"a carefree period". Two years later, he moved to Geneva, to the Noga Hilton hotel's Le Cygne restaurant. "I worked with Philippe Jourdain, an immense human and professional figure. He was a MOF like I'd imagined him at school: pedagogical and friendly."In 1998, he became chef de partie, then sous-chef to Philippe Chevrier at Domaine de Châteauvieux, in Satigny (Switzerland)."It was a different dimension, those were the big years, I spent my life at work, but I learned so many things."

In 2008, after two years with a caterer in Geneva, he bought a pizzeria in the Château de Chilly. The result was Ô Flaveurs, in Douvaine (Haute-Savoie). A few months after its opening, Gault&Millau named it Grand de Demain, awarding it a 15/20 (3 toques) rating.