Thought his creative cuisine and a mediatized carrier Jean-François Piège has been one of the first Chef to change the cooking rules and the image of this art in a country where "food" is a real religion.
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 Manière.
From there, Chef Jean-François Piège attended the Tain l’Hermitage Catering School, landing his first job at Hôtel Le Chabichou, in Courchevel, 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 Ducasse in three different hotels, including the Plaza Athénée in Paris, which won three stars in the Michelin Guide. In addition, Piège was during 5 Year Executif Chef Of the Hotel de Crillon and at Les Ambassadeurs (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.
Chef Piège has also made a number of television appearances in leading culinary programs such as Top Chef, Judge at Top Chef During Seasons1-7, and Un Dîner Presque Parfait, Seasons 2-4, making him a globally recognized Michelin star chef.
Awards: 2 Michelin Stars (Restaurant Jean-François Piège), awarded Chef of the Year, by the trade journal Le Chef, Men of the Year 2015 GQ Magazine, Chef of the Year Guide Pudlo 2016...
Restaurants: Le Grand Restaurant By Jean-François Piège & Clover St Germain, Clover Shop and Clover Grill (September 2016).