Le Jardin des Chefs brings the culinary brilliance of renowned chefs to your chosen venue to offer an unique fine dining experience...
We work with local and internationally renowned Chefs to create the gastronomic experience to match our clients' requirements.
The Chefs themselves ask us to facilitate and coordinate outside catering for clients from their restaurants.
We are always open to forming new partnerships and rising to the challenge of exceeding our clients' expectations.
Italo-Argentinian Mauro Colagreco is Chef Patron of restaurant Mirazur, located in Menton on the Cote D'Azur. His training began at the Gato Dumas hotel school in Buenos Aires, where he also worked in some of the city's most prestigious restaurants including Catalinas, Rey Castro, Mariani and Azul Profundo.
Born in 1948, starts his learning experience at the Touquet « au Chalut », then in 1965, he quits and arrives in Monaco a « La Chaumière ».
Born in the Morbihan region of Brittany, Bruno Oger discovered his passion for cooking at the tender age of 12 and is now one of France's most talented and creative chefs. The two-Michelin-starred chef set out on his career, promising himself that one day he would work in a three-star Michelin restaurant.
Arnaud gained his passion for the cuisine from his grand parents, who he used to enjoy to helping in the kitchen for a simple cuisine, loved to grow vegetables and fruits in the garden, and appreciating the flavours of the freshest food, simply prepared.
In his restaurant, Le Relais des Moines in Les Arcs- sur- Argens (Var), Sebastien Sanjou offers gastronomy « is based on classical foundations with a personnal twist » and a great respect for the product and quality of the ingredients.
In 2016, less than three years after opening its doors, JAN received its first Michelin star. Later, Jan Hendrik expanded JAN’s borders by introducing MARIA, a bespoke dining concept named after his grandmother.
Passionate about cooking and trained at the hospitality college in Nice, Alain Llorca’s enthusiasm and discipline quickly propelled him to become chef of the restaurant Les Peintres in Cagnes-sur-Mer where he immediately obtained his first star.
As a representative of Haute Cuisine, surrounded by his relatives and his loyal team, the sole ambition of Christian Morisset, who is an unpretentious gastronomic and pastry chef, is really quite simple: to delight your taste buds!
Chef Bruno is a chef with a generous soul. Big, charismatic and talkative, he’s the most renowned Chef for more than three decades on the world of truffles in Lorgues, a charming little Provencal village.
Denis Fetisson began his career at the age of 14 in the bakery trade. It was in the restaurant of hid starred-chef godfather Paul Bajade - Les chênes Verts in Tourtour - that he first discovered his passion for the kitchen skills he would learn at the side of this venerated chef patron.
An accomplished pastry chef, he has held the position of assistant pastry chef in several prestigious Parisian establishments such as the Carette tea room, the three-star Pavillon Ledoyen restaurant and Four Seasons Hotel George V.
After 5 years at the Plaza, Jérôme settle in Cannes and create the « Intuitions » pastry, an expression of his generosity. He won the recognition of the greatest names in pastry by joining the Relais Desserts and thus becomes the youngest member of the Relais Desserts.
Meilleur Ouvrier de France, or MOF (a certification that recognizes the culture and production of chocolate as an art and exclusive trade) and a founding member APRECA (Association of pastry chefs on the French Riviera) Christian Camprini trained at the Hotel School of Nice, where he was crowned Best Apprentice of France.
In 2010 Julien joined the Château de la Chèvre d'Or as Executive Pastry Chef, where he became a consultant from January 2022 and ended in December 2022, to devote himself entirely to his shop!
