The daughter of artisans, Eugénie Guillermin is guided by the values of hard work, sharing, and transmission. A chef at heart — and “in sneakers,” as she likes to say — she places people at the center of her profession.
Between France and England, her career has taken her from restaurant kitchens to corporate environments that appointed her as an ambassador and trainer. Today, she thrives within the Paul Bocuse Foundation, where she is involved in mentoring, knowledge-sharing, and professional integration initiatives. At the same time, her growing interest in sustainability has brought her closer to the Foundation for Sustainable Cuisine and to an organization she is particularly fond of: Fermes d’Avenir, whose mission is to support agroecology.
In short, she is passionate about promoting teamwork in the kitchen and helping each individual find their path, placing passion, discipline, and curiosity at the heart of learning. She advocates for responsible cuisine — respectful of products and seasons, reducing waste, and raising awareness of environmental and social issues.
She dreams of a gastronomy that combines excellence, responsibility, and innovation to meet the challenges of tomorrow and inspire future generations.
