Mathieu CHARTRON

Chef : 1 restaurant

Presentation

Mathieu Chartron fell into the cooking world at an early age, growing up above the family restaurant with his father, Bruno Chartron. Between his BEP and BP at Grenoble's Lycée Hôtelier Lesdiguières, he cut his teeth at L'Auberge du Père Bise in Talloires (Haute-Savoie). After two summers at Les Cornettes de Bise, he moved to Paris to join Le Meurice. A few months later, he became a commis at Restaurant Guy Savoy, the start of a long adventure.

In fact, two years after his arrival, the chef sent him to Las Vegas, to Caesars Palace. Despite his"not very good" English, the young chef climbed the ladder. "After a year, I became number two. The following year, I became chef, at the age of 24", he recalls. "I learned a lot about management, especially as I had to impose myself on older cooks. "Mathieu Chartron also took part in the opening of the Guy Savoy restaurant in Singapore, as well as one at the Monnaie de Paris.

Then, in December 2015, Mathieu Chartron returned to France to gradually take over the reins of the family restaurant in Saint-Donat-sur-l'Herbasse (Drôme). He brilliantly maintains the establishment's 3 toques. In 2016, he also became chef-owner of Maison Gambert, in Tain-l'Hermitage.

I.B.