Marie-Nolwenn FERRI

Chef de service : 1 restaurant After working at Ferrandi, the Mandarin Oriental, and Pierre Gagnaire’s Gaya, Marie-Nolwenn Ferri and her husband Gabriele have opened the best restaurant on the Île d’Oléron, which opened in early 2023.

Presentation

Marie-Nolwenn Ferri, born in Charente but of Breton descent, loves nothing more than being on the go. “I need to work, to be active—it’s just in my blood,” admits this daughter of a military man who, in her youth, endured constant moves as her father was transferred from one posting to another before eventually transitioning to a management role in the food transport industry.

From the dream of a luxury hotel to Ferrandi and the Mandarin Oriental

While some chefs found their calling by watching Top Chef, Marie-Nolwenn Ferri recalls feeling the spark while watching a behind-the-scenes report on the Crillon. “I decided then that I would be the director of a luxury hotel when I grew up. I even dreamed of living in a luxury hotel year-round,” she admits with a mischievous smile. The young woman enrolled at Ferrandi, worked part-time at the Mandarin Oriental, then moved to La Rochelle to work with Christopher Coutanceau alongside her ex-partner. A highly rewarding experience working alongside the great Olivier Brossard, as part of a small team.

At Pierre Gagnaire’s Gaya, a life-changing encounter

“I was a bit restless back then. Pierre Gagnaire was opening Gaya in Châtelaillon; I applied, started at the bottom as a commis, and quickly moved up. And it was at Gaya that I met Gabriele… ” The new couple left Charente-Maritime for Le Logis de la Cadène and then Belle-Île, all while welcoming their first child. Marie-Nolwenn took advantage of the pandemic to resume her studies in viticulture and oenology. “I wanted to switch careers to wine,” she explains, but the young parents’ desire to open their own restaurant took precedence.

The island of Oléron, a love at first sight turned into a great success

“The decision to settle in Oléron came naturally. The terroir is rich, prices weren’t too high, and we fell in love with this little restaurant, which we opened in early 2023.” Gabriele is the sole chef in the kitchen, and the young restaurateurs are already beginning to think about the future. “We dream of a larger space, where we’d own the property and could hire staff to help us grow. We’re giving it serious thought.”