Born in Valence, Drôme region, Chef Jean-François Piège was exposed to the world of gourmet cooking from a young age, when he had the opportunity to meet world-renowned chef, Jacques Maniére.

From there, Chef Jean-François Piège attended the Tain l’Hermitage Catering School, landing his first job at Hôtel LeChabichoi, in Courcheval, France.

Having met a number of world-renowned chefs in his culinary career such as Bruno Cirino and Alain Ducasse, Chef Piège has garnered a number of accomplishments. From 1992-2001 alone, he worked under Chef Alain Ducassein three different hotels, including the Plaza Athénée in Paris, which won three stars in the Michelin Guide. In addition, Piège worked at Les Ambassadeurs at the Hôtel de Crillon (Paris), which received two Michelin stars, and he was voted Chef of the Year by the Pudlo and Champèrard guides, as well as by Gault Millau, one of the most influential French restaurant guides.

Over a period of two years, Chef Piège opened two restaurants, Brasserie Thoumieux and Restaurant Jean-François Piège, which has been awarded two Michelin stars. Chef Piége was also voted Chef of the Year for Restaurant Jean-François Piège, by the trade journal, Le Chef.

Chef Piége has also made a number of television appearances in leading culinary programs such as Top Chef, Seasons 1-3, and Un Dîner Presque Parfait, Seasons 2-4, making him a globally recognised Michelin star chef.

Four Questions with Massimiliano

Describe your culinary philosophy in 5 words

Products, french cuisine, quality, technique, love.

What is you aim?

To do my job everyday and do my best to make my customers satisfied, giving them pleasure and emotions.

What is your greatest inspiration?

Good products, the seasons, and all my travel experiences.

What three things would you take to a desert island?

My iPhone, a knife, a bottle of red wine (Hermitage de Jean Louis Chave).

  • 2 Michelin Stars
  • Chef of the Year, Le Chef

Restaurant Jean-François Piège

Le Grand Restaurant, 7 rue d’Aguesseau, 75008 Paris