Paul Bocuse was born on February 11th, 1926 in Collonges-au-Mont-d'Or, from a family of cooks transmitted from father to son since the XVIIth century.
He earned his first Guide Michelin star in 1958, and won the Meilleur Ouvrier de France contest three years later. In 1960, he transformed his father's hostel-tavern and earned his second Michelin star, and then his third in 1965.
Named "Cook of the Century" by Gault-Millau and "Pope of cooking" in 1989, Paul Bocuse has been representing for about half a century the vocation of a Chef, that he worked to bring in the spotlights.
Reaching the top ranks, with the aura of the three Michelin stars, he has created through the Restaurants and Brasseries, different worlds to share his love for gourmet and traditional cuisine to as many people as possible.
Paul Bocuse has made his name shine across the Atlantic and especially through his son, Jérôme Bocuse. Jérôme Bocuse has been representing French gatronomy for more than 20 years in the prestigious Disney World amusement park in Orlando.
He is also the head of Bocuse d'Or, one of the most prestigious gastronomy contests created in 1987 by his father, thus cultivating the family tradition.
In 2015, he takes the lead on the board of the Maisons Bocuse by teaming up with Paul Maurice Morel. They perpetuate together, the expectations and the quality, to carry on the traditions created by its founder, Paul Bocuse.
Unique team, multiple personalities
« I did not leave France for nothing but to represent it. »
« The devil is in the details. »
PAUL-MAURICE MORELCEO - Pôl Développement
« Around a table with friends, time doesn't count. »
Marie GuyotHuman Ressources Director
« I never lose, I win or I learn. »
Pierre AuvrayOperations Manager
« The trade is constantly evolving, you have to adapt. »
Cédric BoutrouxExecutive Chef - Restaurants & Brasseries de Lyon Bocuse
« If someone offers you a seat on a spaceship, don't ask where, hop on! »
LAURIE GOURLINAdministrative and Financial Director
«You choose this profession, and you choose it with passion. »
ERIC PANSUExecutive Chef - Restaurants & Brasseries de Lyon Bocuse
« You only have one chance to make a first good impression. »
CÉCILE CHAPELClients Relation, Groups & Seminars
« Being a leader is about being passionate, consistant and enjoy what you do.»
THIBAUT GAUDINManager - Brasserie L’OUEST
« Being a Pastry Chef is enjoying sharing your dessert at the table. »
FRANCK FLEURANCEPastry Chef - Consultant
« Design is the silent ambassador of your brand. »
MINH THU BUIGraphic designer - Communication Service
« Being a Chef, is building a teal, creating dishes with fresh products that the clients will enjoy. »
CHARLIE DUMASChef - Brasserie L’OUEST
« When there is a will, there is a way. »
MARIE ASTAAssistant Manager - Brasserie des LUMIÈRES
«I love my job and the teachings of great Chefs.»
PATRICE KRISHNASAMYChef de Partie - Brasserie LE SUD
« My profession is a profession of passion, creation but most of all sharing. »
LUC ABADIEChef - Restaurant FOND ROSE
« This profession is a profession of sharing and transmitting. »