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Gault&Millau
Contact
37-39 rue Boissière
75016 Paris
France
Phone : 01 41 40 99 80
Tom Meyer is as ambitious as his career path. Born in the Jura region of France, this restaurateur's son started out as demi-chef de partie at Anne-Sophie Pic in Valence. He then moved on to Chagny, at Éric Pras' Maison Lameloise. He then joined Ronan Kervarrec's La Chèvre d'Or in Èze.
In 2016, he headed for Switzerland, where he joined the Hôtel de Ville restaurant in Crissier, first under Benoît Violier, then Franck Giovannini. "It was hyperformative. That'swhere I won the competitions that helped me get started," he recalls. In 2017 alone, Tom Meyer was a finalist in the Challenge culinaire du président de la République and winner of the Prix Pierre-Taittinger.
A year later, Anne-Sophie Pic contacted him again to offer him a position as trial chef. "The creative position allowed me to express myself and begin to understand how to design plates," explains the chef. Three years later, it was a real breakthrough. Stéphane Manigold, founder of Groupe Éclore, invited him to open a restaurant in Paris. Granite was born in 2021. After just a few months, Gault&Millau awarded him 3 toques and a rating of 15.5/20. The Guide Jaune went even further the following year, awarding him the Grand de Demain d'Île-de-France trophy. "This has been one of my goals ever since I started cooking. I hope one day to be Cook of the Year!"The next step is to obtain the title of Meilleur ouvrier de France (MOF). This will happen on November 17, following a 3-stage test before a jury presided over by Alain Ducasse.
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