Private chef in Paris, Michel Hélène creates bespoke gastronomic experiences designed around his guests. After building his career in several prestigious establishments, he chose to leave traditional restaurant kitchens behind and practise his profession differently: with freedom, proximity and uncompromising standards.
Some careers are built away from the spotlight, through hard work, meaningful encounters and gestures repeated until they become second nature. Michel Hélène’s journey began in 2009, when he started his apprenticeship at La Chaumière, a gastronomic restaurant in Arsonval, in France’s Aube region.
There, he discovered the demands of the profession: precision, discipline, respect for ingredients and the constant pursuit of the right detail. His training continued at the CFA de l’Aube and later at École Lenôtre, where he trained with chefs including Éric Léautey and Philippe Gobet, a Meilleur Ouvrier de France.
Over the years, Michel Hélène broadened his experience across a variety of culinary environments. He spent four years working in the Eiffel Tower restaurants operated by the Ducasse group before joining OKA and Maloka alongside Michelin-starred chef Raphaël Régo. His career also took him to the Grand Hôtel Moderne in Limoux and aboard Club Med 2, working alongside Michelin-starred chef Sébastien Sanjou. He also gained experience in several renowned Parisian establishments, including Le Violon d’Ingres and La Tour d’Argent.
These experiences shaped his cooking. They taught him the techniques of French gastronomy, but also the importance of organisation, timing and consistency. Above all, they reinforced one conviction: a memorable meal is about much more than what is on the plate. It is also created by the setting, the occasion and the attention given to every guest.
In 2018, Michel Hélène chose to become a private chef. This change allowed him to rediscover a more direct relationship with the people he cooks for.
In his clients’ homes, every experience begins with listening. A birthday, a family dinner, a corporate event or a special celebration never tells quite the same story. Each menu therefore needs to reflect the occasion, the guests’ preferences, dietary requirements and the atmosphere they wish to create.
For the duration of a lunch or dinner, the client’s kitchen becomes the chef’s kitchen. Ingredients are prepared, plates are composed and service is orchestrated on site. The aim is to recreate the standards of a gastronomic restaurant while preserving the comfort and intimacy of a private home.
His cuisine remains deeply rooted in the French culinary repertoire, which he enjoys evolving through contemporary combinations. Prawn or foie gras ravioli, scallops paired with vanilla and passion fruit, sea bass with a Champagne and saffron sauce, or roasted beef served with a Joël Robuchon-inspired potato purée and morel sauce: his dishes seek a balance between indulgence, elegance and clarity of flavour.
Dessert also holds a special place in his menus. His Poire “Belle Hélène”, a personal interpretation of a French classic and a playful reference to his own name, reflects his approach to tradition: respecting it while making it his own.
Throughout his career, Michel Hélène has had the opportunity to cook for personalities from the worlds of politics, culture and television. Yet he approaches every event with the same discretion. In private dining, trust matters just as much as culinary expertise.
“Entering someone’s home to cook comes with a particular responsibility. You need to know how to be present without ever taking over the space.”
This proximity to his clients also gives him a rare degree of freedom. He can explain an ingredient, observe reactions, adjust the service and immediately see the emotion created by a dish. While restaurant kitchens often create a distance between the chef and the dining room, working as a private chef creates a direct connection.
Today, Michel Hélène works primarily in Paris and the Île-de-France region, creating private dining experiences and events for groups ranging from six to thirty guests. He advocates a demanding vision of his profession: cuisine prepared on site, a coherent menu shared by the entire table and genuine service that allows hosts to fully enjoy their own reception.
His journey also led him to create Chefs Unis, a platform designed to showcase private chefs and culinary professionals. The initiative grew from a simple conviction: every talent deserves to be discovered and to have the freedom to practise their profession independently.
Through Chefs Unis, Michel Hélène now aims to extend what he has been building through his own private dining work for several years: bringing professionals and clients closer together, showcasing individual journeys and making private gastronomy more accessible, visible and human.
Because behind every chef lies a story, a sensitivity and a unique way of welcoming guests. Michel Hélène’s is now expressed far from the bustle of grand dining rooms, in the intimacy of a home, around a table and through a meal designed to become a lasting memory.