Chefs in Levallois-Perret

Caterer gourmand by Boris

9 years of experience I offer tailor-made services for professional events in Île-de-France. I have taken training in catering and hospitality management. I have worked for companies like RATP, Claudie Pierlot, Chanel, SNCF, Deezer.

French Food by Jeff

20 years of experience Private home chef, I cooked for an interior designer in the Vosges. I trained in culinary, pastry, and charcuterie management. I was a chef and pastry chef in renowned establishments.

Customized menu by Dowenson

15 years of experience Collaboration with premium houses and VIP catering service. I have a strong background in cooking. I've hosted culinary events at Parc des Princes, and collaborated with brands.

Global flavors by Prerana

5 years of experience I've worked in various kitchens, from Michelin-starred restaurants to catering kitchens. From chocolaterie to pâtisserie, I've gained skills in diverse culinary environments. I worked in a Michelin-starred restaurant, honing my skills in a fast-paced environment.

Modern French cuisine by Laurent

20 years of experience I offer a mix of modern and traditional French cuisine with authenticity and creativity. I learned under Christophe Michalak, Thierry Marx, and Cyril Lignac. I often share my culinary skills on cooking shows for the national television network.

Classic French dining by Jean

8 years of experience I trained at Tour d’Argent and Le Meurice, later becoming a private chef. I trained under Yannick Alleno, a master of regional innovation. I worked at Tour d’Argent, a historic Parisian restaurant.

A la table par May

Passionate about sharing good things through cooking, I invite you on a real gourmet journey, made of authentic and seasonal flavors. My culinary adventure began at the hotel school in Paris, before continuing in a bistronomic restaurant. It was then solo that I chose to flourish, to give free rein to my creativity in different establishments. What drives me? The love of the product, the pleasure of transmission, and the search for bold and harmonious agreements. I attach great importance to working live with producers, in order to enhance and enhance their products through seasonal, local and meaningful cuisine. For those who wish, I accompany my carefully selected wine dishes to create fair and surprising wine pairings.

Global tastes by Patrick

5 years of experience I bring my own internationally forged culinary perspective to every meal I make. I learned diverse culinary traditions through self-study. I bring a multicultural approach to cooking, enhancing my ability to connect with guests.

Sustainable vegetarian cuisine by Manon

13 years of experience I've worked for well-known chefs, worked on various events, and I now run my own company. I am constantly working on enriching my knowledge and abilities as a cheffe. I had the chance to work with the renowned French chef on a special event for Hermès.

Warm and tasty dining by Cam

6 years of experience I've worked in traditional restaurants and as a private chef, catering to various events. I studied the art of hospitality and catering at the École Hôtelière de Paris. I run my own business, working directly with clients to create tasty culinary experiences.

Traditional French menu by Ashiq

11 years of experience With a foundation built in the restaurant industry, I now work as a personal chef. I completed my studies in London before honing my skills in various restaurants. I've cooked for a wide range of renowned guests.

Market feast by Or

10 years of experience Hands-on experience in top Parisian restaurants and culinary heritage from North Africa. Trained in Levantine, Mediterranean, and North African cooking techniques. Led kitchens at Miznon, Shouk, and Dalia in Paris.