Oriane et Nathan

Nathan Barbier and Oriane Fraccola form a complementary chef duo, bringing together cuisine and pastry around a shared vision: offering a bespoke and refined experience tailored to the preferences of each household.

After completing his initial training, Nathan joined Ferrandi Paris and continued his apprenticeship at the prestigious Plaza Athénée, where he developed his understanding of fine dining and the exacting standards of leading establishments. He then broadened his experience in several gastronomic restaurants in Paris. Passionate about creativity and culinary competitions, he notably achieved 2nd place at the 2025 Trophée Œufs de France.

A graduate with a BTS in Hospitality and Restaurant Management, Oriane has developed her culinary identity around precision, creativity and respect for quality ingredients. Her talent has been recognised through several competitions: she was named winner of the French Gastronomy category at Mutti’s Tablier Rouge competition and also received 2nd prize at the 2023 Challenge Foie Gras des Jeunes Créateurs Culinaires.

Today, Nathan and Oriane combine their expertise to offer their services as live-in private chefs. Their complementary skills allow them to create a complete culinary experience, from savoury cuisine to pastry, tailored to the tastes, habits and lifestyle of each household.

From everyday dining to special occasions, they create personalised cuisine with particular attention to ingredients, flavours and detail, turning each table into an experience that is elegant, generous and personal.