{"id":9502,"date":"2026-07-21T14:29:20","date_gmt":"2026-07-21T12:29:20","guid":{"rendered":"https:\/\/lesrelaisdugout.fr\/speaker\/celia-tunc\/"},"modified":"2026-07-31T17:01:29","modified_gmt":"2026-07-31T15:01:29","slug":"celia-tunc","status":"publish","type":"speaker","link":"https:\/\/lesrelaisdugout.fr\/en\/speaker\/celia-tunc\/","title":{"rendered":"C\u00e9lia Tunc"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">C\u00e9lia Tunc<\/h2>\n\n<h4 class=\"wp-block-heading\">Secretary General, Coll\u00e8ge Culinaire de France<\/h4>\n\n<p class=\"wp-block-paragraph\">C\u00e9lia Tunc is Secretary General of the Coll\u00e8ge Culinaire de France, a community of more than 3,000 artisans\u2014producers, restaurateurs, and craftspeople\u2014committed to promoting artisanal, sustainable, and high-quality cuisine.<\/p>\n\n<p class=\"wp-block-paragraph\">For more than ten years, she has supported the development of this movement\u2014founded by 15 internationally renowned chefs at the initiative of Alain Ducasse and Jo\u00ebl Robuchon\u2014with a strong conviction: eating well is about more than just what\u2019s on the plate. It also means promoting culinary expertise, supporting those who produce and cook to the highest standards, and rebuilding connections between regions, artisans, and citizens. <\/p>\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1080\" src=\"https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/07\/Celia-Tunc.png\" alt=\"\" class=\"wp-image-8771\" srcset=\"https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/07\/Celia-Tunc.png 1080w, https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/07\/Celia-Tunc-400x400.png 400w, https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/07\/Celia-Tunc-768x768.png 768w, https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/07\/Celia-Tunc-350x350.png 350w, https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/07\/Celia-Tunc-650x650.png 650w, https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/07\/Celia-Tunc-85x85.png 85w, https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/07\/Celia-Tunc-300x300.png 300w, https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/07\/Celia-Tunc-600x600.png 600w, https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/07\/Celia-Tunc-100x100.png 100w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>C\u00e9lia Tunc Secretary General, Coll\u00e8ge Culinaire de France C\u00e9lia Tunc is Secretary General of the Coll\u00e8ge Culinaire de France, a community of more than 3,000 artisans\u2014producers, restaurateurs, and craftspeople\u2014committed to promoting artisanal, sustainable, and high-quality cuisine. For more than ten&#8230;<\/p>\n","protected":false},"author":15,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"speaker-category":[359],"speaker-tags":[],"location":[],"class_list":["post-9502","speaker","type-speaker","status-publish","hentry","speaker-category-speaker"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>C\u00e9lia Tunc - Les Relais du Go\u00fbt<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lesrelaisdugout.fr\/en\/speaker\/celia-tunc\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"C\u00e9lia Tunc - Les Relais du Go\u00fbt\" \/>\n<meta property=\"og:description\" content=\"C\u00e9lia Tunc Secretary General, Coll\u00e8ge Culinaire de France C\u00e9lia Tunc is Secretary General of the Coll\u00e8ge Culinaire de France, a community of more than 3,000 artisans\u2014producers, restaurateurs, and craftspeople\u2014committed to promoting artisanal, sustainable, and high-quality cuisine. 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