Biography

Born in Grenoble, France in 1984, Fabien’s passion for gourmet cooking came from a young age.

He was able to take his first steps in a professional kitchen at the age of fourteen, under the orders of a woman chef. The latter advised and encouraged him to apply to join the Hospitality School Lesdiguières in Grenoble.

His passion for French cuisine led him back to France, after a year at Cliveden Hotel located in the outskirt of London. He initially joined the Anne-Sophie Pic’s brigade in Valence, followed by Patrick Henrioux and the renowned restaurant La Pyramide Fernand Point in Vienne.

In 2006, Michelin launched its first edition across the Atlantic in the United States. Inspired by this opportunity and this new perspective, he decided to go to California and it is in Thomas Keller’s kitchen at the French Laundry in Yountville that his American adventure began. He then joined as sous chef the team L’Orangerie, a Relais & Châteaux Los Angeles.

Then, prompted by his head chef, Christophe Bellanca, he enriched his experience at Le Cirque of Cirio Marccioni in New York.

In 2007, he joined the brigade of Eleven Madison Park. Its chef, Daniel Humm, then offered him a fast rise, starting first as sous chef, then quickly promoted to Executive Sous Chef directly under his command.

In 2011 he returned to Europe to express its own culinary sensibility as Head Chef. And it is in Switzerland that he officiated in the kitchens of Le Trianon Hotel Kempinski (canton de Vaud.. After only six months of operations, the restaurant received a Michelin star and Gault & Millau’s note of 16/20.

At the end of 2012, he was invited in London to meet the Chef and founder of Zuma Rocka Restaurants, Rainer Becker, and discussed a new concept restaurant on the 32nd floor of the Shard: Oblix. He joined the team during the pre-opening phase in early 2013 to open the following May.

In early 2015, Fabien has met the shareholders of Domaine des Etangs who invited him to join this magical place located in Massignac Charente – France..

The Domaine des Etangs and its restaurant, Dyades, are part of an “eco responsible” approach with 1.5 hectares of certified organic vegetable garden as well as 1,000 hectares of unspoiled nature in which the chef can source his own seasonal products and offers a contemporary cuisine inspired by his travels. His brigade and himself was granted by a Michelin star and 3 “toques” with the Gault & Millau’s guide in 2016 after only 6 months of operations.