Pierre Auge

About Pierre Auge

Media chef during the show Top Chef on M6, where he reached the finals, Pierre Augé is currently the chef and owner of the restaurant ‘La Maison du Petit Pierre’ and the chef of the shop and catering service ‘Au pauvres Jacques’. Before reaching this point, he worked at several renowned establishments.

He obtained his BEP/CAP in hospitality with a specialization in cuisine in 1996 and later completed training at the Alain Ducasse Formation center ‘cuisine under influence’. In the meantime (from 1996 to 2001), he first worked at ‘Restaurant d’Eric Frechon’ as a commis and then pastry chef, then at the restaurant ‘Le Taillevent’, under chef Legendre (3 Michelin stars). He then joined the restaurant ‘Le pré Catelan’, under chef Frédéric Anton (3 Michelin stars), where he started as a commis and then became a demi chef de partie. He joined ‘L’hôtel Elysée Vernet’ under chef Solivères, as a demi chef de partie (2 Michelin stars).

In 2002, he worked at ‘La régalade’ under chef Yves Candeborde, as a chef de partie, and then became sous chef at ‘Restaurant 70’ under chef Sylvain Danière. In 2003, he shifted towards catering services and became the Laboratory manager at ‘SARL Au Pauvre Jacques’.

He moved to London in 2004, to the restaurant ‘Le SKETCH’ under chef Grégoire Sein, where he held the position of sous chef. In 2005 and 2006, he returned to evolve in France, in Paris, within ‘Hôtel Ice Cube Resort’, where he was a culinary designer, and at ‘Hôtel Murano Resort’, where he was the chef. In 2006, he was named rising chef of the year by the magazine CHEF. In 2007, he won the culinary competition ‘Norwegian Salmon Trend’. In 2010, he was a finalist, alongside Romain Tischenko, in the Top Chef competition on M6.