Quentin PELLESTOR-VEYRIER

Chef : 1 restaurant

Presentation

Quentin Pellestor-Veyrier began his career as an apprentice with Franck Putelat in Carcassonne, where he helped him prepare for the Meilleur ouvrier de France competition. Then one day, Gilles Goujon called him. "His sous-chef, Nicolas Davouze, was taking the Bocuse d'Or and needed a clerk old enough to take the competition. So off I went to the Auberge du Vieux Puits. I was supposed to stay for three months, but in the end it took almost four years," he recalls.

In 2014, he left for London to join Alain Ducasse's brigade at The Dorchester. Two years later, he returned to L'Ambroisie in Paris."A position became available, so I jumped at the chance, and it was an incredible encounter with Bernard Pacaud, a brilliant chef."

Quentin Pellestor-Veyrier subsequently took up the position of sous-chef at Le Meurice, then at Le Shangri-La. But the bad news was that the palace closed during the confinements."I called Gilles Goujon to tell him about my setbacks, he laughed and said: He laughed and said, "I'll come and get you, we'll visit my new restaurant". The next day, I was hard at work!"

And so, in May 2021, L'Alter / Native opened in Béziers. In his first year, Gault&Millau rewarded him with 3 toques."Getting 16/20 as soon as we opened the restaurant, that set the bar high for us, we didn't expect it," enthuses the chef, who was also awarded the Grand de Demain Occitanie 2022 trophy. His goal for the future:"to obtain the title of MOF and more toques!".

I.B.

Biography & Awards

1993 Naissance à Narbonne

2012 Commis, puis demi-chef de partie à l’Auberge du Vieux Puits, à Fontjoncouse, auprès de Gilles Goujon

2014 Demi-chef de partie, puis chef de partie chez Alain Ducasse at The Dorchester, à Londres

2016 Chef de partie à L'Ambroisie, à Paris, auprès de Bernard Pacaud

2017 Senior sous-chef à l’Hôtel Le Meurice Paris

2019 Sous-chef de L’Abeille au Shangri-La Hotel, à Paris

2021 Chef de L'Alter / Native, à Béziers

2022 Trophée Grand(e) de Demain