Maëva JEREZ

Head waiter : 1 restaurant After a degree in applied foreign languages, Maëva Jerez turned to the hotel business and now works in one of the finest establishments in the Drôme.

Presentation

While many chefssay they've always imagined themselves behind a stove from an early age, Maëva Jerez belongs to the category of good, undecided students . on the other hand, Maëva Jerez belongs to the category of good, undecided students, those who achieve good results at school, provoking the admiration of parents who had only dreamed of long studies for their offspring. "After my baccalaureate, I joined the University of Avignon, where I obtained a degree in appliedforeign languages , with a focus on tourism.It was then that I decided to go into the hotel and restaurant business. "

Head waitress at Domaine du Colombier, near Montélimar

With her master's degree in "tourism and catering organization" in hand, the young woman gained a series of short experiences in the Rhône valley before joining one of the finest restaurants in the Drôme: "I was lucky enough to join the Domaine du Colombier. Forme, having grown up in Viviers, just across the Rhône, and having family in Montélimar, it's obviously a must-try restaurant that everyone in the area knows. "

"La petite paysanne" quickly gained confidence

Johan Thyriot, who was one of our Grands de Demain back in the MEO days in Tarascon, had only been head chef for a few months when Maëva Jerez joined this fine establishment in Malataverne, a few kilometers from Montélimar. i felt a bit like the local peasant when I started out," she says.But I was very well received and quickly gained confidence." It's no coincidence that her work was noticed by our interviewers and that she was awarded theJeune Talent Service en Salle Auvergne-Rhône-Alpes 2025trophy...