For Théo Moisan, cooking is more than a profession. It is a passion that began in childhood and gradually developed into a career shaped by prestigious establishments, gastronomic restaurants and, more recently, private dining.
Today, working as a private chef, live-in chef and event chef, Théo divides his time between Lille, Paris and the destinations his clients take him to. This freedom to travel reflects the way he approaches his profession: adapting to a place, a home, an occasion and, above all, to the people he is cooking for.
From prestigious establishments to his own restaurant
Before entering the world of private dining, Théo developed his skills across different areas of French gastronomy. Working his way through professional kitchens, he also experienced the exacting standards of some of Paris’s most prestigious establishments.
His journey notably took him to the Hôtel de Crillon, alongside Jean-François Piège, as well as to L’Arpège, Alain Passard’s renowned restaurant. These experiences helped shape his discipline, his relationship with ingredients and his appreciation for seasonality — principles that continue to influence his cooking today.
But Théo also wanted to create something of his own.
He therefore embarked on an entrepreneurial adventure and opened his own gastronomic restaurant. For eight years, his role extended far beyond cooking: he developed an identity, created menus, managed a team, organised a professional kitchen and maintained consistent standards day after day.
It was a defining experience that taught him as much about being a restaurateur as it did about being a chef.
Leaving the restaurant to cook differently
After years behind the stove of his own establishment, Théo decided to explore another way of practising his profession: private dining.
For the past three years, he has worked directly with his clients, creating culinary experiences that can take many different forms.
A gastronomic dinner for a small group of guests, a family lunch, daily cooking as a live-in chef, a corporate event or a team-building experience: the setting may change, but food always remains at the heart of the experience.
What appeals to Théo about this way of working is precisely the ability to adapt. There is no longer necessarily a fixed menu or the same dining room every evening. Each assignment begins with a new setting, new expectations and a new story to tell.
French cuisine with a taste for travel
Théo’s cooking remains first and foremost rooted in French gastronomy.
It can be comforting and family-oriented, draw on the traditions of classic French cuisine, or evolve into a much more gastronomic expression. His work places particular emphasis on fresh, seasonal ingredients, with a modern approach in which the product remains at the centre of the plate.
Yet this French identity does not prevent his cuisine from travelling.
Depending on his clients’ wishes, Théo can create menus inspired by Italian or Mediterranean cuisine, explore Japanese flavours or draw inspiration from Moroccan cooking. This versatility becomes particularly valuable when working as a live-in chef: when accompanying a family for several days or weeks, a chef needs to continually renew the dining experience while maintaining a distinctive culinary identity.
Cooking then becomes less about demonstration and more about dialogue.
A taste for challenge
Théo’s desire to explore, progress and measure his skills alongside other chefs has also led him to culinary competitions.
In 2022, he won first prize at the Concours des Chefs de Reims.
Three years later, in 2025, he competed in the Private Chef World Cup in Paris, where he ranked 1st in Europe and 3rd in the world.
These distinctions complement a career built primarily through experience in professional kitchens. They also reveal something about his personality: a chef who continues to explore, improve and challenge himself.
When a home becomes the restaurant
Being a private chef requires more than the ability to create a beautiful plate.
Entering someone’s home means quickly understanding how that space works. A chef must be able to cook in an unfamiliar kitchen, anticipate every stage of the meal, remain discreet and allow the hosts to enjoy their guests without worrying about what is happening behind the scenes.
This is perhaps where Théo’s years in restaurants take on a different meaning. Technique remains essential, but it must now be combined with the ability to observe, understand and adapt.
For a private dinner, the aim may be to recreate the experience of a gastronomic restaurant at home. For a family looking for a live-in chef, the expectations are different: understanding their eating habits, varying the menus and sometimes returning to simpler, more comforting family cooking.
A corporate event requires yet another approach and another rhythm.
This versatility has become one of the defining characteristics of Théo Moisan’s work.
Lille, Paris… and beyond
Based in northern France, Théo works particularly in Lille and Paris, while his activity as a private and live-in chef also takes him further afield depending on the project.
Some experiences extend well beyond a single dinner at home. A private residence for several days, a holiday, an event or an international assignment may require a chef to accompany clients far beyond his usual region.
The restaurant then no longer has a fixed address.
One evening, it may be a Parisian home. A few days later, a family property or a private residence abroad.
After prestigious establishments, his own restaurant and years spent in professional kitchens, perhaps it is this freedom that best defines Théo Moisan’s journey today: taking his cuisine wherever his clients need him while preserving the intimacy of a chef cooking for a small group of people in a place that belongs to them.
A different way of experiencing gastronomy — more personal, more adaptable and without borders.