Some careers begin with an early calling. For Jérémy Jouanen, cooking became a passion from childhood, driven by a love of exceptional ingredients, curiosity and a constant desire to discover new flavours.
Today, after more than eight years working as a private chef and chef at home, he has developed a personal culinary style shaped by his Provençal roots, his professional experience and his travels, particularly throughout Europe and Japan.
From Marseille to his first professional kitchens
Trained at the Marseille Hotel School, Jérémy Jouanen chose to specialise in catering.
This training gave him an early understanding of the many aspects of the profession: organisation, precision, consistency and the ability to adapt to different types of events.
His determination to progress also led him to compete in the Meilleur Apprenti de France competition, where he was awarded two gold medals, at both departmental and regional level.
An experience that already revealed an important part of his personality: a taste for challenges and a constant desire to push himself further.
Learning excellence alongside Chef Guillaume Sourrieu
Jérémy continued developing his skills alongside Chef Guillaume Sourrieu at L’Épuisette restaurant in Marseille.
This experience allowed him to develop an even more demanding approach to cooking and ingredients.
There, he learned the importance of discipline, precision and the pursuit of excellence, but above all the desire to continually challenge himself and improve his craft.
These formative years gradually contributed to the development of his own culinary identity.
Travel as a source of culinary inspiration
Jérémy Jouanen’s cuisine was not shaped solely within professional kitchens.
His travels, particularly throughout Europe and Japan, have also played an important role in his inspiration.
They have allowed him to discover different approaches to ingredients, textures, seasoning and balance.
Rather than simply reproducing cuisines discovered abroad, he draws inspiration from techniques, sensations and combinations that can enrich his own culinary universe.
This curiosity continues to fuel his exploration of flavours and textures, always with the same objective: to showcase each ingredient at its best.
A cuisine rooted in Provence and memories
Despite influences gathered from his travels, Jérémy’s Provençal roots remain an important part of his cuisine.
Family traditions and memories also play a significant role in the way he approaches his profession.
In an interview published on the Maison Jouanen website, the chef recalled creating his own interpretation of a Provençal octopus stew. A guest later told him that the sauce reminded her of the one her grandmother used to prepare.
A simple story, yet one that illustrates what food can sometimes achieve: bringing a memory back through flavour.
Beyond technique, this emotional dimension is also what can make a culinary experience truly memorable.
More than eight years as a private chef
For more than eight years, Jérémy Jouanen has been working directly with his clients as a private chef and chef at home.
Through Maison Jouanen, he creates culinary experiences tailored to each client’s expectations, location and occasion.
Private dinners, birthdays, receptions or larger events: every occasion requires a combination of culinary expertise, organisation and adaptability.
This proximity to guests also changes the relationship between chef and client. Rather than cooking for an anonymous dining room, the chef enters the client’s own environment, discovers their expectations and creates an experience around a particular moment.
Over the years, Maison Jouanen has also expanded into catering and events, allowing the chef to work across different formats while maintaining his culinary identity.
The ingredient as the starting point
Behind the Provençal influences, international travels and technical expertise lies one constant principle: respect for the ingredient.
Jérémy Jouanen describes himself above all as someone with a deep appreciation for exceptional ingredients.
His approach consists of finding combinations, textures and techniques that enhance them without taking away their individual character.
It is a cuisine rooted in its origins, yet curious enough to continue evolving.
From culinary competitions and Marseille kitchens to international travel and more than eight years spent cooking for his clients, this constant search for new ideas continues to shape his work today.
Discover Jérémy Jouanen’s culinary world
Discover more about Jérémy Jouanen’s cuisine, creations and services on the Maison Jouanen website.
You can also discover the culinary professionals featured on Chefs Unis.
At Chefs Unis, we believe that behind every culinary professional lies a story, an identity and a savoir-faire worth discovering.
It is this diversity of backgrounds, cuisines and creative approaches that we aim to bring into the spotlight.