Sébastien GIROUD

Chef : 1 restaurant

Presentation

Sébastien Giroud came from a conventional background, but managed to convince his parents, who were not in the profession, to let him follow his passion for cooking. "When I was in 3rd grade, I worked as a dishwasher at weekends in a small local restaurant. I liked it, I could observe everything that was going on," he recounts.

After four years' training, with a professional bac in his pocket, he landed his first position as a commis de cuisine at L'Oustau de Baumanière, in Les Baux-de-Provence, and went on to become demi-chef de partie. In 2006, he did a stint in Saulieu, at the Relais Bernard Loiseau, before returning to the South of France. In 2009, he arrived at Le Negresco, Nice, to work with MOF Jean-Denis Rieubland. He progressed from chef de partie to second chef.

Then Sébastien Giroud decided to move to Paris."In May 2013, I opened the Prince de Galles with Stéphanie Le Quellec, a superb experience. I stayed there for three years."Then, after a brief stint working alongside Éric Frechon at L'Épicure, at the Bristol, he moved on to become sous-chef to Julien Roucheteau, at the Lancaster. When Roucheteau left, Sébastien Giroud applied for and won his first position as head chef. He offers a regional menu - an original concept for a Parisian hotel restaurant - which showcases French terroirs in keeping with the seasons.

F.H.