Born in Valencia, Jean-Fran\u00e7ois Pi\u00e8ge had his first significant encounter at the age of 14 with Chef Jacques Mani\u00e8re. At 17, he entered the Hotel School in Tain l’Hermitage, and three years later, at just 20 years old, he became a chef de partie at the H\u00f4tel Crillon under Chef Christian Constant. In the meantime, he worked at the H\u00f4tel Le Chabichou in Courchevel; and he met Bruno Cirino, chef of Ch\u00e2teau Eza in Eze, a pivotal meeting in Chef Pi\u00e8ge’s career. He completed his military service at the Palais de l’Elys\u00e9e and the following year returned to Chef Cirino. After a year, the latter sent him to Alain Ducasse, with whom he would work for twelve years. He was first Chef at Louis XV (Monaco), then at Relais du Parc (Paris), and finally at Plaza Ath\u00e9n\u00e9e (Paris). It was there, in 2001, that he earned the third star from the Michelin Guide for this restaurant. In 2004, he returned to the H\u00f4tel de Crillon, where he became Chef at the restaurant Les Ambassadeurs. Under his leadership, the restaurant received its second star from the Michelin Guide in 2005. That same year, he was named “Chef of the Year” in the Pudlo and Champ\u00e9rard guides. Two years later, in 2007, Gault&Millau also named him “Chef of the Year.” In 2009, he left the H\u00f4tel de Crillon to embark on a personal adventure, in partnership with Thierry Costes: Thoumieux. Just two years later, in 2011, the Restaurant Jean-Fran\u00e7ois Pi\u00e8ge received two stars from the Michelin Guide, and the professional magazine Le Chef crowned him once again as “Chef of the Year.”<\/p>\n","protected":false},"excerpt":{"rendered":"
Born in Valencia, Jean-Fran\u00e7ois Pi\u00e8ge had his first significant encounter at the age of 14 with Chef Jacques Mani\u00e8re. At 17, he entered the Hotel School in Tain l’Hermitage, and three years later, at just 20 years old, he became a chef de partie at the H\u00f4tel Crillon under Chef Christian Constant. In the meantime, […]<\/p>\n","protected":false},"featured_media":55910,"template":"","meta":{"_acf_changed":false,"_trash_the_other_posts":false,"editor_notices":[]},"sa_speaker_category":[137,54,169,59,83,133,39,108,166,160,89,74,141,164,88,75,168,130,110,131,76,132,90,91],"sa_language":[],"sa_employability":[286,283,216],"class_list":["post-81499","sa_speaker","type-sa_speaker","status-publish","has-post-thumbnail","hentry","sa_speaker_category-arts-culture-lifestyle","sa_speaker_category-astronomy","sa_speaker_category-biology","sa_speaker_category-circular-economy","sa_speaker_category-creativity","sa_speaker_category-pedagogie","sa_speaker_category-entrepreneurship","sa_speaker_category-history","sa_speaker_category-hospitality","sa_speaker_category-human-centered-technology","sa_speaker_category-individual-development","sa_speaker_category-mental-health","sa_speaker_category-motivation","sa_speaker_category-organizational-culture","sa_speaker_category-personal-leadership","sa_speaker_category-psychology","sa_speaker_category-science-communication","sa_speaker_category-social-media-marketing-and-branding","sa_speaker_category-sociology","sa_speaker_category-storytelling","sa_speaker_category-stress-management","sa_speaker_category-trends","sa_speaker_category-work-happiness","sa_speaker_category-work-life-balance-leadership-strategy"],"acf":{"sa_introduction":"Born in Valencia, Jean-Fran\u00e7ois Pi\u00e8ge had his first significant encounter at the age of 14 with Chef Jacques Mani\u00e8re. At 17, he entered the Hotel School in Tain l'Hermitage, and three years later, at just 20 years old, he became a chef de partie at the H\u00f4tel Crillon under Chef Christian Constant. In the meantime, he worked at the H\u00f4tel Le Chabichou in Courchevel; and he met Bruno Cirino, chef of Ch\u00e2teau Eza in Eze, a pivotal meeting in the career of","sa_one_liner":"One of the greatest chefs in the world","sa_name_title":"","sa_region":[],"sa_degree":"","sa_stars":"","sa_maglr_ids":null,"sa_publications":[{"sa_publications_title":"Christmas Edition","sa_publications_description":"","sa_publications_file":64700,"sa_publications_url":""}],"sa_socials":null,"sa_subjects":[{"sa_subjects_title":"Chef Pi\u00e8ge is open to your subject proposals","sa_subjects_information":""},{"sa_subjects_title":"The Art of Haute Cuisine","sa_subjects_information":""},{"sa_subjects_title":"Entrepreneurship","sa_subjects_information":""},{"sa_subjects_title":"Team Management","sa_subjects_information":""},{"sa_subjects_title":"Managing Stress and Performance in Competitions","sa_subjects_information":""}],"sa_faq_items":null,"sa_minimum_price":"0","sa_maximum_price":"0","sa_banner_image_id":null,"sa_videos":null,"sa_order_score":0},"yoast_head":"\n