Youssef GASTLI

Chef : 1 restaurant Youssef Gastli, the two-time chef of Plume restaurant, has opened a second Parisian address, Dune, where he pays homage to his native Tunisia.

Presentation

"I've always wanted to do this job. So, as soon as I graduated from high school, I left Tunis and came to France", says Youssef Gastli. The young man then trained at the Institut Paul Bocuse in Écully, and went on to complete a series of internships in prestigious establishments: Le Meurice, with Yannick Alléno, Lucas Carton under Jérôme Banctel, then Potel&Chabot.

In 2006, at the age of 22, he flew to Miami to become chef de partie at Bâoli. After six months of American adventure, he returned to Paris to join the brigade at Sensing, Guy Martin's restaurant. "But I was a bit disgusted with gastro, I didn't want to have an academic career and spend years working with a chef." After a stint at B3 restaurant, in 2010 he joined Les Ombres at the Musée du Quai Branly . "That's where I learned the most and enjoyed what I was doing the most. "

A year and a half later, Youssef Gastli landed his first chef's position at Les 5 restaurant in Paris. "WhenI was offered the chance to open, I jumped at it. It wasafter this experience that I realized I wanted to work in entrepreneurship and creation." He then tried his hand as a consultant chef in his native Tunisia, before returning to France where he opened Plume, in the capital's7th arrondissement. His creative, contemporary cuisine was immediately rewarded with 2 toques by Gault&Millau. Since then, the chef has launched another address, Dune, in Paris2e, with a Tunisian accent and already a first toque. At the same time, he has set up an events and consultancy company.