Thierry Thiercelin
CV and info
Date of birth
12.06.1962
in
St. Raphael, FR
Training
1978 - 1980: School of Hotel Management, Nice
CV
1982: Bernard Loiseau, Beaulieu (**)
1983: Chanteclerc, Hotel Negresco, Jacques Maximin, Nice (**)
1984 - 1990: Nice Lawn Tennis Club und Jardin Gourmand, Nice (Patron and Chef de cuisine)
1990 - 1991: Restaurant "L'Abbaye de Pomier" (Chef de cuisine)
1992: Restaurant "Le Toiny", Saint Barthelemy (Chef de cuisine)
1993 - 1997: La Ferme de Mougins, (Chef de cuisine)
1997: Restaurant "Le Louis XV", Alain Ducasse, Monaco
since 1998: Villa Belrose
1983: Chanteclerc, Hotel Negresco, Jacques Maximin, Nice (**)
1984 - 1990: Nice Lawn Tennis Club und Jardin Gourmand, Nice (Patron and Chef de cuisine)
1990 - 1991: Restaurant "L'Abbaye de Pomier" (Chef de cuisine)
1992: Restaurant "Le Toiny", Saint Barthelemy (Chef de cuisine)
1993 - 1997: La Ferme de Mougins, (Chef de cuisine)
1997: Restaurant "Le Louis XV", Alain Ducasse, Monaco
since 1998: Villa Belrose
Philosophy
A difficult handwork to live simply, and then to express this with Mediterranean flair in my creations with the same lightness.
Member of
1999: Relais & Châteaux
Member „French Haute Cuisine “
Member „French Haute Cuisine “
Special aspects
Bernard Loiseau was the chef who inspired me and the one who taught me the love of my trade and showed me the art of combining 'simple' products.
