Upon completing his training (BEP \u2013 CAP Cuisine) and obtaining his professional baccalaureate in cuisine, J\u00e9r\u00f4me Nutille joined a prestigious establishment: La P\u00e2tisserie Viollet, then run by a M.O.F. This was followed by a series of experiences as a kitchen assistant within establishments of the Relais & Ch\u00e2teaux group: Abbayz de Sainte Croix (4 stars), Le Grand C\u0153ur (4 stars), Ch\u00e2teau de Faverges (4 stars). He then became a demi-chef de partie at ‘Le Lana’ (4 stars) and later a chef de partie again at Ch\u00e2teau de Faverges and at Vieux Logis and its Logis des Champs (4 stars).<\/p>\n
He then joined his first Michelin-starred restaurant as a chef de partie: Le Chabichou (2 stars). He would not leave this level again: L\u2019abbaye de Sainte Croix (4-star hotel and one Michelin star), La B\u00e9rang\u00e8re (one Michelin star). He progressed to the position of sous-chef by joining Manoir de Lan Kerellec (one Michelin star), then at Abbaye de Sainte Croix (one Michelin star).<\/p>\n
In 2000, he entered the restaurant Georges Blanc, three stars in the Michelin Guide, as sous-chef. For four years, he perfected his technique thanks to the excellence of this establishment. In 2004, he embarked on a new adventure by becoming Chef de Cuisine (Master Chef of France) at Castellas. In two years, he earned his first Michelin star and in 2009, he obtained the second. In 2011, he embarked on the M.O.F. adventure and achieved the title and supreme recognition by becoming a laureate of the competition.<\/p>\n","protected":false},"excerpt":{"rendered":"
Upon completing his training (BEP \u2013 CAP Cuisine) and obtaining his professional baccalaureate in cuisine, J\u00e9r\u00f4me Nutille joined a prestigious establishment: La P\u00e2tisserie Viollet, then run by a M.O.F. This was followed by a series of experiences as a kitchen assistant within establishments of the Relais & Ch\u00e2teaux group: Abbayz de Sainte Croix (4 stars), […]<\/p>\n","protected":false},"featured_media":55966,"template":"","meta":{"_acf_changed":false,"_trash_the_other_posts":false,"editor_notices":[]},"sa_speaker_category":[137,38],"sa_language":[],"sa_employability":[283,216],"class_list":["post-81776","sa_speaker","type-sa_speaker","status-publish","has-post-thumbnail","hentry","sa_speaker_category-arts-culture-lifestyle","sa_speaker_category-economics-finance"],"acf":{"sa_introduction":"Upon completing his training (BEP \u2013 CAP Cuisine) and obtaining his professional baccalaureate in cuisine, J\u00e9r\u00f4me Nutille joined a prestigious establishment: La P\u00e2tisserie Viollet, then run by a M.O.F. This was followed by a series of experiences as a kitchen assistant within establishments of the Relais & Ch\u00e2teaux group: Abbayz de Sainte Croix (4 stars), Le Grand C\u0153ur (4 stars), Ch\u00e2teau de Faverges (4 stars). He then became a demi-chef de partie at 'Le Lana' (4 stars).","sa_one_liner":"Best Craftsman of France 2011","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":64719,"sa_publications_url":""}],"sa_socials":null,"sa_subjects":[{"sa_subjects_title":"The art of cooking","sa_subjects_information":""},{"sa_subjects_title":"The management of competitions and its pressure","sa_subjects_information":""},{"sa_subjects_title":"Team management","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