Bio Chef Thibault brings a globally influenced perspective shaped by classical French training and extensive experience cooking at the highest levels of hospitality. Born and raised in France, he discovered his passion for cooking at a young age and went on to attend culinary school before building a career that spans five star hotel kitchens, large scale European catering, and international events serving hundreds to thousands of guests. His cooking blends French technique with Middle Eastern and Asian influences, and he is known for refined yet soulful dishes that translate seamlessly from intimate dinners to high volume experiences.
Fun Facts & Inspirations
Has cooked large scale events for 800 to 1,000 guests, including major European music festivals, bringing fine dining technique to massive productions.
Signature dishes: risotto, guanciale, scallops, and leek fondue