Mathieu SAGARDOYTHO

Chef : 1 restaurant

Presentation

Mathieu Sagardoytho grew up in a culinary family. " After a first job at L'Écu de France (Val-de-Marne), he spent some time in England, before returning to Paris to work at the Maison du Danemark on the Champs-Élysées.

In 2005, he joined Éric Briffard's brigade at Les Élysées du Vernet as chef de partie. "A year later, he flew to the United States as sous chef at the Hotel Willard in Washington. "We were right next door to the White House, we lived through Obama's first election, it was historic," he recalls. Back in France, he worked for a time at Etc, under Christian Le Squer, before being offered the position of saucier chef at the George V by Éric Briffard.

His next step was in 2011, when he became Éric Frechon's sous-chef at the Bristol's Épicure restaurant. Three years later, he lands his first chef position at Agapé, in the 17th arrondissement. "I didn't want a chef's job in a big house; I needed to build up my confidence."

When his son was born in 2015, and with the idea of setting up his own establishment in mind, Mathieu Sagardoytho decided to take up the position of private chef for a family in Switzerland. In 2020, he became chef and owner of the Au Fil du Zinc restaurant in Chablis. A success story crowned by 2 toques and the Cuisine de la Mer, des Lacs et des Rivières Bourgogne-Franche-Comté 2023 trophy.

I. B.

Biography & Awards

1980 Naissance à Metz

2005 Chef de partie aux Élysées du Vernet, à Paris, aux côtés d’Éric Briffard

2009 Chef de partie saucier au George V

2011 Sous-chef d’Éric Frechon au restaurant Épicure du Bristol

2014 Chef de l’Agapé, à Paris

2018 Chef privé en Suisse

2020 Chef et propriétaire du restaurant Au Fil du Zinc, à Chablis

2023 Trophée Cuisine de la Mer, des Lacs et des Rivières