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THE CHEF

Chef Jean Dubrillard
*** Michelin

Restaurant L’Epicurien
35, Boulevard Malherbes – Paris – France
Tel : +33 (0) 145 568 899
contact@lepicurien.com
https://www.lepicurien.com

Training and Education

Cooking school: Diploma in culinary arts obtained from a recognized cooking school

Internship: Practical experience in renowned restaurants

Professional experience

Kitchen assistant: Start of career by learning the basics

Chef de partie: Specialization in a specific section of the kitchen (pastry, meat, fish)

Sous Chef: Second-in-command position, assisting the executive chef and supervising the other cooks

Chef: Responsible for the entire kitchen, menu creation

SKILLS

Culinary technique: Mastery of preparation and cooking techniques

Creativity: Innovation and creation of new dishes

Leadership: Leader of a team of 30 chefs

Recognition and Distinctions

Michelin Starred: Prestigious awards

Culinary competitions: Participation in several international culinary competitions

Career evolution

Culinary consultant: Advice for creating restaurants or improving existing ones

Author: Cookbook writing, “Food and wine pairing”