International
Thierry MARX
Chef : 1 restaurant
Today, Thierry Marx is one of only a handful of chefs the general public can recognize. For his Bruce Willis-like good looks, no doubt, but also for his media profile and his powerful, sincere commitment to helping young people with no qualifications or in retraining, notably through his Cuisine Mode d'Emploi(s) school in the 20th arrondissement of Paris. It was in this working-class district of Ménilmontant that our future Cook of the Year 2006 grew up.
When he was young, the doors to restaurant kitchens weren't wide open to him. No matter, he entered through the window, after having worked as a peacekeeper in Lebanon, a security guard, a handler among other odd jobs. Before leaving for Lebanon, he obtained his CAP in pastry-making, chocolate-making and ice-cream-making after joining the Compagnons du devoir.
Thierry Marx went on to work at Ledoyen, Taillevent and Robuchon. His hard work and quick wit quickly set him apart from the crowd, and he eventually landed a chef position at Cheval Blanc in Nîmes, before joining Château Cordeillan-Bages in the Médoc in 1996.
Ten years later, he was awarded our Cuisinier de l'Année title for his witty, avant-garde cuisine, and four years later joined the magnificent Mandarin Oriental in Paris, where he served until the end of 2023 without ever losing his 4th toque.
In December 2023, after 14 years of collaboration, he left the Mandarin Oriental to devote his full attention to Onor, the restaurant he opened at the beginning of 2023, where this committed chef is committed to sustainable gastronomy.
Its restaurants
Its news
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
