Stéphane DATTRINO

Chef : 1 restaurant A disciple of Laurent Petit, 3-toque chef Stéphane Dattrino has become a fixture in Annecy at the helm of his L'Esquisse restaurant.

Presentation

Stéphane Dattrino chose his path quite naturally, as he explains: "As a child, I lived opposite my grandmother, who cooked a lot, so I was always in her way, then my parents changed careers and took over a pizzeria. Everything was homemade. Enrolled at the MFR in Balan (Ain), the young apprentice trained alongside Michel Guérin at the Auberge du Cep in Fleurie (Rhône). In 1996, with his CAP in his pocket, he continued his studies, moving on to a BP, which he obtained in 1998, after a work-study period with Joseph Viola, at Léon de Lyon.

After graduating, Stéphane Dattrino joined Didier Oudill and Edgar Duhr's team at the Café de Paris in Biarritz, before moving on to the Château de Divonne (Ain), where he worked alongside Matthieu Fontaine.

In 2003, Stéphane Dattrino distanced himself from gastronomy and accepted, partly as a favor, a position as chef at La Villa, a restaurant-cabaret in La Frette (Isère). Two years later, Yoann Conte, whom he had met in Biarritz, invited him to join him at Clos des Sens in Annecy. There, he progressed from chef de partie to sous-chef, under the guidance of Laurent Petit. "It was a decisive encounter. He introduced me to plant-based cooking, which I still practice today."

In 2011, with his wife Magali, whom he met on the benches of a hotel school, he opened L'Esquisse, in Annecy. "Our objective was simple: to welcome people as if they were at home." In 2018, the couple undertook major renovations, and now welcome customers on the establishment's two floors. Inspired, Stéphane Dattrino has made a name for himself in this city of discerning connoisseurs. Proof of his talent, Gault&Millau crowned him Jeune Talent 2014 and quickly awarded him 2 toques, followed by a third in 2023.

B. G.