Simon PROVOST

A graduate of Ferrandi Paris after five years of culinary training, I developed my expertise in French haute cuisine alongside chefs from two-Michelin-starred restaurants in Paris and the South of France.

After spending a year travelling through Southeast Asia and discovering new culinary cultures, I developed my own style: refined, seasonal and vegetable-focused cuisine, combining precise cooking techniques with elegant presentation.

Today, as a private chef, I place great importance on the quality and freshness of my ingredients, working primarily with French producers and short supply chains.