International
Kelly JOLIVET
Chef : 1 restaurant
Born in 1993 in Haute-Savoie, Kelly Jolivet passed a literary baccalaureate and worked for a year in a hotel before training as a chef. In 2012, she entered the hotel school in Thonon-les-Bains (Haute-Savoie), graduating in 2015. During her training, she did her refresher course at the Louis XV in Monaco, and it was only natural that, having graduated, she joined the establishment. Starting out as a commis, she climbed the ranks until 2018, when, after a stint in Geneva, she took part in the opening of Alain Ducasse's miX restaurant in Dubai, as sous-chef.
In 2019, she returned to Paris, where she officiated as sous-chef at Ducasse sur Seine, praising Alain Ducasse as "someone who could [help her] progress". In 2022, she became head chef at the Benoit restaurant in Paris, again under the guidance of Alain Ducasse. In her kitchens, she relies on a real respect for the product and the producer, and also and above all wishes to "please the customer". Which seems to be a winning combo. Gault&Millau maintains the establishment's 2 fine toques.
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