On November 12th 2016, after 14 years at Château Cordeillan-Bages in the heart of the Pauillac vineyards, chef Jean-Luc Rocha will leave the Medoc to take up a new challenge in Paris.

Chateau Cordeillan-Bages, Pauillac was acquired by the Cazes family, owners of neighbouring Chateau Lynch-Bages, in 1989.It was in 2002 that Jean-Luc Rocha joined the team from Patrick Henriroux’s La Pyramide in Vienne.At the age of 30 in 2007, Jean-Luc was bestowed the coveted title of Meilleur Ouvrier de France and in 2010 h took over the kitchen, following Thierry’s departure to the Mandarin Oriental in Paris.The exceptionally talented chef Rocha maintained their two Michelin stars, whilst stamping his own signature cuisine.4 hats by Gault & Millau were awarded in 2015.

Excited about the next chapter in his career, chef Rocha leaves behind a talented team and an environment amongst Classified Growths. During his time, he has thrived in creating a dialog between his exceptional cuisine and fine wines, which has elevated the restaurant its current world renowned status.

Excited about the next chapter in his career, chef Rocha leaves behind a talented team and an environment amongst Classified Growths. During his time, he has thrived in creating a dialog between his exceptional cuisine and fine wines, which has elevated the restaurant its current world renowned status.

Chef Rocha says “I have loved every moment spent at Cordeillan-Bages, it has been my passion and the inspiration for my cuisine over the past 14 years. Pauillac will always be a very special place for me and I leave with the fond memories and sincere thanks to the team and the Cazes family”.

On behalf of the Cazes family, the owners of Chateau Cordeillan-Bages and neighbouring Chateau Lynch-Bages, Jean-Charles Cazes says “We wish Jean-Luc well for his future challenge in Paris and thank him for his major contribution”.

In early 2017, a new chef will be announced and together with the team, the passion, the talents and the sense of hospitality that define this estate will ensure Cordeillan-Bages is maintained at the highest level.

Find out more about the culinary career of Jean-Luc