Lucien Gautier

At the age of 28, with a degree from the Morlass Hospitality School, Lucien had already embarked upon a brilliant career working in very famous restaurants: in September 2000, he started off working for 2 years with Serge Granger in Montrichard before working with Gilles Marchal and Eric Fréchon as Chef de Partie, or Speciality Chef, at the Bristol from 2002 to 2005. Following on from that, he then worked for two years at the Plaza Athénée Hotel & Restaurant with Christophe Michalak before accepting a position in Las Vegas in the United States where he became Senior Pastry Chef at the MIX for Alain Ducasse from 2007 to 2009.

He then worked at the Hôtel du Palais in Biarritz as Assistant Pastry Chef.

At the same time, Lucien distinguished himself during his participation in numerous competitions notably winning the first artistic prize in the 2006 Charles Proust contest as well as the 1st Prize, the presentation of a Sèvres porcelain vase in Romorantin in 2009.

Impassioned by his job, his peers consider him to be one of the most promising pastry chefs of his generation.