A chef, pastry chef, and designer, Eric Geoffroy has worked at renowned hotels and restaurants in England and Canada. Upon returning to Reims, his hometown, he founded AU PIANO DES CHEFS, a private chef service specializing in organizing meals, gourmet cooking workshops, and wine-tasting events for clients from around the world, offering a world-class culinary experience.

As Executive Chef of the Automobile Club de France in Paris, Julien Guénée belongs to a generation of chefs who have built their careers through hard work, passion, and competition. Drawn to culinary competitions from a very early age, he found in them a unique outlet for developing his creativity, technical mastery, and drive to push his limits. Over the years, he has built a solid track record by participating in several of the most prestigious French and international competitions. He made a name for himself at the Trophée Jean Delaveyne, which he won in 2018, before distinguishing himself at the President of the Republic’s Culinary Challenge. He then continued his rise to prominence by winning the National Culinary and Pastry Trophy, followed by the Passion International Trophy. Alongside his work as a chef, Julien Guénée is dedicated to mentoring and managing teams. This philosophy culminated at the International Catering Cup, where he led the French team to the top title. In 2025, after more than a year of intensive preparation, he and his team claimed the title of World Catering Champions, crowning a career marked by high standards, perseverance, and a passion for the craft.

Petit fils de restaurateur, il a toujours été baigné par la cuisine, et à 12 ans Il savait déjà quel serait son métier. Après ses études au lycée hôtelier de cette même ville Il a écumé les plus belles maisons et palaces de la côte d’Azur, du pays Basque, et Paris La plupart du temps dirigées par des MOF qui lui ont appris la rigueur, la saisonnalité, et la ténacité mais surtout l’amour des bons produits. Il est depuis 2006 chef de cuisine dans la salle à Manger de la direction de la Fédération Nationale des Travaux Publics sur les Champs Élysées à Paris.

Alistair Smith began his career at the École Ferrandi and the École de Boulangerie et de Pâtisserie de Paris before training at Fauchon, at the Bristol, and at numerous prestigious establishments such as the Pré Catelan and the Plaza Athénée, where he discovered the demanding world of luxury hotel pastry. In 2024, he won the Junior Pastry World Cup with the French national team, and in 2025, Forbes named him one of the most influential “30 Under 30” of his generation

Quentin Weibel began his career as an apprentice at Domaine Les Crayères, where he learned the fundamentals of the trade. After working at La Réserve Ramatuelle, he returned to Reims to join L’Assiette Champenoise, before landing his first position as pastry chef at Le Grand Cerf. A few years later, Chef Benjamin Andreux entrusted him with the leadership of the pastry kitchen at Le Millénaire, where he continues to work today. At Le Millénaire, which has held a Michelin star since 2025, Quentin Weibel has developed a style of pastry-making deeply inspired by fruit—the true thread running through his work and creativity. His philosophy is rooted in the pursuit of a subtle balance: precise, not-too-sweet desserts where each ingredient finds its perfect place. Passionate about playing with textures, temperatures, and unexpected combinations, he creates desserts that surprise while remaining clear, elegant, and indulgent.

Julien Raphanel wasn’t destined for a career in cooking. And yet, his passion emerged one day behind the scenes, amid the hustle and bustle of a kitchen brigade, somewhere between the demands of the profession and the lessons passed down by his father. After becoming an apprentice and then a chef at prestigious restaurants, he honed his skills working alongside inspiring chefs, eventually joining the prestigious kitchen at Les Crayères in 2014 alongside Philippe Mille. Seven and a half years later, he left as sous-chef, then in 2021 took the reins of the kitchens at La Caserne Chanzy and its restaurant, La Grande Georgette. It is in this Art Deco building, across from Reims Cathedral, that he creates a neoclassical cuisine that reflects his style: meticulous, locally sourced, and vibrant. A concise menu, seasonal ingredients, and a pursuit of balance and precision—always with a focus on flavor.

Born in 1995 in Reims, Dimitri Veith developed a passion for gastronomy and exceptional ingredients at a very young age. A graduate of the prestigious Ferrandi Paris school in Culinary Arts and Entrepreneurship, he cut his teeth at La Tour d’Argent. His career then took him to Oslo, where he collaborated with chefs Esben Holmboe Bang (Maaemo***) and Mikael Svensson (Kontrast**). In 2023, Dimitri took the reins of the kitchen at Mon Oncle, before becoming a co-owner in early 2024. Through his cuisine, he now weaves a harmonious dialogue between his native France and Norway, his adopted homeland. Deeply inspired by the Norwegians’ unique harmony with nature, he personally explores these vast, wild landscapes. It is there, in tune with the seasons, that he sources ingredients of exceptional purity and quality to shape the vibrant identity of his restaurant.

A proponent of “ingredient-driven cuisine” that is at once simple yet refined, generous, indulgent, and slow-cooked—bringing out the purity of flavors—Ronan Kervarrec combines exceptional craftsmanship, technical mastery, and keen creativity. He enjoys working as part of a team and passing on his knowledge. “Cooking is a moment of generosity.”