Yohan FATELA

Chef : 1 restaurant A veritable globetrotter, talented young chef Yohan Fatela will be setting up shop at the La Bastide de Gordes luxury hotel in 2021.

Presentation

Originally from a small village nestled in the mountains, Yohan Fatela began training in 2006 at Grenoble's Lycée Hôtelier Lesdiguières: "A real revelation!" he recalls. In 2010, with his BEP and vocational baccalaureate in cuisine in hand, the young commis flew to Scotland and settled in Edinburgh, working in a small French cuisine restaurant. "For a young man like me, 19 years old, attracted by travel, it was ideal."

In 2012, wishing to progress on the culinary front, Yohan Fatela returned to France and joined Jérôme Lebeau's team at the Park Hôtel Grenoble. The following year, again in search of escape, he joined Cyril Calmet's brigade at Bord Eau, the restaurant at the Shangri-La Qaryat Al Beri in Abu Dhabi. In 2015, the globetrotter landed in China and secured his first position as chef at the Héritage restaurant at the Sofitel Wanda in Beijing. "An oh-so-enriching experience, on every level: gastronomic, linguistic and cultural."

In 2018, Yohan Fatela returned to France to take charge of Pierre Gagnaire's signature brasseries, Fouquet's and Paradiso, nestled within the Majestic, in Cannes: "a large volume of highly formative work and precious time spent alongside two inspiring great chefs: Pierre Gagnaire and his executive chef François-Xavier Simon".

In 2021, at just 29 years of age, but with all this experience behind him, Yohan Fatela landed his first position as executive chef at the La Bastide de Gordes palace. "At the L'Orangerie restaurant, I offer a cuisine based on products, juices and marinades, tinged with Asian touches but fundamentally French. Pigeon is on the menu year-round, but changes with the seasons."

B. G.