Vincent MAILLARD

Chef : 1 restaurant

Presentation

It was while living above his father-in-law's restaurant that Vincent Maillard developed a taste for cooking. "I loved the atmosphere," he recalls. In 1992, after completing his studies, he moved to Hostellerie Levernois as Jean Crotet's commis."It was the discovery of fine products, quality and rigorous workmanship."

After his military service, he moved to La Belle Otéro in Cannes, before joining Patrick Henriroux as chef de partie at La Pyramide in Vienne (Isère) in 1995. Two years later, he moved to Monaco to join the Louis XV as a commis. "I came down in rank, but I haven't regretted that choice, I've learned a lot."

After helping out at La Bastide de Moustiers, chef Benoît Witz asked him to stay on. Just ten months after his arrival, he took over as head chef. He then returned to Levernois, this time as head chef. Four years later, he joined his son in the South and took over the kitchens at the Hôtel Byblos Saint-Tropez.

Since 2019, Vincent Maillard has been head chef at the 5-star Lily of the Valley hotel in La Croix-Valmer (Var)."It was a challenge, but it was also an opportunity to continue learning and to follow an adventure from A to Z."In recognition of his work, Gault&Millau awarded him the Techniques d'Excellence PACA 2022 trophy.

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