Thibaut GAMBA
Chef : 1 restaurant After a prestigious career in France and abroad, Thibaut Gamba now heads up the kitchens at Logis de la Cadène in Saint-Émilion.A native of the Vosges, Thibaut Gamba has always been attracted to the world of gastronomy, so it was only natural that he should attend a hotel school in Contrexeville. As soon as he graduated, he was lucky enough to start his career in the kitchens of the prestigious Lasserre restaurant, working alongside Jean-Louis Nomicos. He stayed there for 4 years, changing positions every year. " It was a fantastic experience, during which I discovered the real job of a chef, an intense and fascinating profession ", he enthuses.
He then worked at Balzac with Pierre Gagnaire, before flying to the United States, where he worked for 18 months at the Per Se restaurant, alongside Thomas Keller. "For me, it was the American dream! At Per Se, I really grew up in a short space of time and learned about multicultural cuisine.
Thibaut Gamba then left for Norway to open a restaurant in Bergen with a chef friend. There he learned about Scandinavian culture, met his future wife and quickly became sous chef, before returning to France and taking up the post of chef at Clarence in Lille, where he officiated for 6 years.
In 2023, he moved to Saint Emilion and took the helm at Logis de la Cadène. It's not by chance that he chose this destination! Saint Emilion is an "international village" that welcomes many tourists of different nationalities, and a region particularly rich in local produce, which the chef is particularly fond of.
Creative, fresh and dynamic cuisine
Thibaut Gamba's cuisine is plant-based, elegant and resolutely focused on seafood. " I create my recipes from a product and bring in freshness, playing on all the senses," he explains. While his signature dish (buckwheat tartelette with mushrooms) remains on the menu all year round, the menu evolves according to products and resources.
What keeps him going? A fierce determination to constantly improve, surpass and create, while promoting the values of sharing and generosity. Thibaut Gamba's aim is to please his customers and make them happy!
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