Philippe MORENO

Chef : 1 restaurant

Presentation

Originally from Marseilles, Philippe Moreno began his career in his hometown, at Le Petit Nice. "I stayed with Monsieur Passedat for twenty-two years. I did my apprenticeship there during my CAP pastry diploma, and then I became head pastry chef. The chef gave me carte blanche. Five years after his arrival, he became second chef.I didn't have much to do with it," he says, "because you're not ready to be a second with a CAP. I had to start from scratch, it was a challenge."

In 2013, Marseille was chosen as European Capital of Culture. Gérald Passedat took over the Mucem (Musée des civilisations de l'Europe et de la Méditerranée) and appointed Philippe Moreno executive chef for the site's various food and beverage outlets (buvettes, gastro, bistro...). "It was a huge change for me. We were in a different kitchen, with a brigade of around thirty people", he recalls.

Since 2019, the chef has been officiating at Les Hortensias du Lac, in Hossegor. Having fallen in love with the region, he and his wife left the city of Marseille for the west coast. "I've gone from olive oil to butter", he jokes.

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Biography & Awards

1977 Naissance à Marseille

1996 Apprentissage au Petit Nice, à Marseille, auprès de Gérald Passedat

1999 Chef pâtissier au Petit Nice, à Marseille, auprès de Gérald Passedat

2004 Second de cuisine aux côtés de Denis Maillet au Petit Nice, à Marseille

2013 Chef exécutif de La Table Gourmande, au Mucem, à Marseille

2019 Chef exécutif aux Hortensias du Lac, à Hossegor