A native from south-western France, chef Serge Gouloumès began his career locally before travelling abroad.

After a brief stay in Belgium and Luxembourg, he left Europe for the Caribbean islands, where he was head chef in Saint Martin.

Four years later, he decided to leave for the United States, where he expanded his knowledge working for Patrick Terrail at the Ma Maison in Beverly Hills.

In 1991 he returned to France where he spent two years at the 4*de luxe Aspen Park in Meribel. Following this, he then became executive chef in charge of the kitchens of the Royal Plaza hotel, (5*), Montreux, Switzerland.

Serge then decided to head for the Cote d’Azur, spending six years as Head Chef of the “Star of the Seas” at the Miramar Beach hotel in Theole. In 2001, the opening of the five star Le Mas Candille gave Serge the opportunity to demonstrate his knowledge of gastronomy, where he became Head Chef of the restaurant Candille.

In 2005 Serge was awarded with a Michelin star.

While the quality of chef Gouloumès cuisine is a product of his 30 years as a Chef de Cuisine, as consequence of all his travels around the world, Serge Gouloumès’s culinary style has influences from the south, the east and Asia.

As well as being head chef at Michelin starred Le Candille chef Gouloumès also teaches in culinary schools across the world including Japan, Barbados and Australia.

  • 1 Michelin Star

Restaurant Candille