Jordan BILLAN

Chef : 1 restaurant

Presentation

Originally from Lyon, Jordan Billan grew up with parents who were hotel and restaurant owners. The family lived in the 4th arrondissement, and their days were full: "My father was director of the Brasserie Georges, as well as the catering division of Olympique Lyonnais. The workload was very heavy, and when I was 10, my parents decided to move to Burgundy, still in the hotel business, but in smaller establishments, to give themselves a little more time".

At the time, the future chef of Le Clos du Cèdre wasn't sure he wanted to follow in his parents' footsteps. He studied management and administration, before finally opting for a work-study BTS in hotel and restaurant management. He worked at Castel de Très Girard in Morey-Saint-Denis (Côte-d'Or), then at restaurant Stéphane Derbord (Place Wilson in Dijon, now Origine), in the early 2010s. "My cooking is based on a solid classical foundation, which I obviously personalize. This is essential for me. In this respect, Paul Bocuse has been a great inspiration to me, as has Stéphane Derbord."

Jordan Billan joined L'Hostellerie du Cèdre in 2013, and took over as second chef in 2014, earning the trust of Amaury Rostagnat, the Lyon-based entrepreneur who bought the establishment in 2019. "He immediately offered me the position of chef. Today, with my partner Gwëndoline Baton, the restaurant manager, we manage the entire catering offer of this magnificent 1876 winegrower's house. Proof of his talent , Gault&Millau awarded him the Grand de Demain Bourgogne-Franche-Comté 2023 trophy.

F. T.