CHEFS UNIS
Gastronomy through the talent of culinary professionals.
FEATURED
Choosing a private chef means comparing experience, culinary style, services, pricing and service area. Discover the essential criteria for finding the right professional for your event.
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Portraits, advice, expertise and inspiration to discover gastronomy differently.
The Magazine
Trained in Marseille and inspired by Provence and his travels in Japan, Jérémy Jouanen has spent more than eight years developing his distinctive approach to private dining.
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The Magazine
Based near Saint-Étienne, Gautier Wonner creates gastronomic private dining experiences combining French cuisine, creativity, seasonal produce and a strong focus on plants. Trained at Institut Paul Bocuse, with experience in Michelin-starred restaurants, culinary education and research, he now creates bespoke experiences throughout the Loire and Auvergne-Rhône-Alpes.
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The Magazine
Self-taught chef Johann Schöpff has been developing a personal and creative cuisine since 2008, combining tradition, experimentation and a passion for quality ingredients. As a private chef in Hauts-de-Seine, particularly around La Défense, he creates tailor-made dining experiences designed around discovery, pleasure and sharing.
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The Magazine
Based in Sainte-Livrade-sur-Lot, Patricia Richer works as a private chef across Nouvelle-Aquitaine. After fourteen years in Costa Rica, she now creates a distinctive cuisine inspired by Provence, her travels and the produce of South-West France.
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The Magazine
After a career shaped by some of the finest establishments, Michel Hélène chose to experience gastronomy differently, within the intimacy of Parisian homes. A portrait of a private chef who places excellence, personal connection and emotion at the heart of every experience.
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The Magazine
After working in prestigious Parisian establishments and spending eight years at the helm of his own gastronomic restaurant, Théo Moisan chose a new way to express his passion for cooking. Today, as a private chef, live-in chef and event chef, he creates bespoke culinary experiences in Lille, Paris and internationally, combining the foundations of French cuisine with influences from around the world.
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Chefs, pastry chefs, caterers, bartenders and culinary professionals share their stories, creations and expertise.
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Discover the stories, inspirations and culinary worlds of the professionals featured on Chefs Unis.
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Techniques, gestures, ingredients and traditions: gastronomy told by the people who practise it.
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Useful guidance to help you choose a professional and organise a successful culinary experience.
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New habits, world cuisines and developments shaping contemporary gastronomy.
OUR PHILOSOPHY
Behind every plate are years of work, passion and perseverance. Chefs Unis Magazine gives a voice to the professionals who bring gastronomy to life every day.
Discover our talentsADVICE
Clear guidance to help you prepare your event and find the right culinary professional.
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The essential criteria for finding the right professional for your event, preferences and budget.
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Understand what goes into the price of a culinary service and compare proposals with transparency.
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Guest numbers, kitchen facilities, allergies and service: the key information to share with your professional.
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Private chef, pastry chef, caterer or bartender: each profession meets different needs and occasions.