From the tables of my childhood to exceptional receptions

A childhood at the table

In our family, a good meal was a serious matter. My parents loved discovering fine restaurants, and they took me along from a very young age. That is where I learned that a meal is about far more than the plate: the welcome, the service, the setting and the atmosphere matter just as much.

And then there was my grandmother, who loved to cook. What I remember most is the time I spent by her side. She taught me early on how to make a quiche lorraine. The recipe was simple, but what mattered was elsewhere: the time and the love she gave me. In her kitchen, I understood that receiving guests well is, above all, giving your time to the people you love.

First steps at Pavillon Traiteur

After graduating from the University of the West of England, I joined Pavillon Traiteur, a caterer and event organiser, first as an intern and then as a project manager. There I learned every part of the trade, in a company where you quickly learn to find your own solutions, even in the most unlikely situations.

It was there that two decisive encounters took place. First a beautiful wedding alongside Michelin-starred chef Alain Llorca, then a dinner for Hermès in Nice with chef Christian Plumail. Watching chefs of that calibre at work, and making sure everything lived up to their cooking, gave me a taste for prestige receptions.

From the magazine to Le Jardin des Chefs

After Pavillon Traiteur, I joined COTE Magazine, where I organised co-branded evenings with partner brands, including the magazine’s 30th anniversary, a party for 600 guests. There I met Marc Dussoulier, founder of Le Jardin des Chefs. The company had long caught my attention, because it brought together what I love most about this work: outstanding gastronomy serving the most prestigious events on the French Riviera.

J-Events: broadening my experience

I then founded J-Events to broaden my skills. As a freelancer, I spent several years on very different projects for leading names in the region’s event industry: F&B coordinator for Lavender & Rose Weddings, project manager for Le Jardin des Chefs, and F&B manager for Monaco Star Events, a reference in hospitality during the Monaco Formula 1 Grand Prix.

Each of these assignments taught me something: the emotion of a wedding, the demands of fine gastronomy, the rigour of an international event.

The birth of Chefs & Prestige

Then came the wish to create a house that brings together everything I love. I wanted to offer something other than a conventional caterer: a tailor-made culinary experience, with the chef and their cooking at the heart of the event.

What sets us apart is that we have no single culinary identity. For each reception, we choose the chef according to our clients’ wishes and project: a private chef, ideal for a small group or a controlled budget; an acclaimed chef, trained in a renowned house or followed on social media; a Michelin-starred chef, for prestige and culinary art at its highest level.

With us, meeting the chef is part of the experience. And because great cooking deserves a reception to match, we can also plan, organise and coordinate your entire event. You have a single point of contact, from the first meeting to the last guest.

In this journal, I will take you behind the scenes: the events that left their mark on me, the chefs I am lucky to work with, and my advice for a successful reception.