Eloy Spinnler
Eloy Spinnler, a committed and deeply humanist chef and entrepreneur, believes that gastronomy can be a powerful driver of social connection, inclusion, and solidarity. He developed Bonaloi, a group of mission-driven restaurants designed as open, accessible, and meaningful places where cuisines, cultures, and life paths intersect. Highly engaged with social issues, he works alongside Refugee […]
LINKEE
Linkee – Entraide Étudiante is the first food aid association dedicated to students in France. Founded in 2016 with the aim of simultaneously reducing food insecurity and waste, the association recovers unsold and surplus food from professionals to redistribute to precarious students and solidarity structures. Linkee distributions, deployed throughout the year in 8 major French […]
Chef Emad
Born in 1983 in Damascus, Emad Shoshara is a Syrian chef whose culinary journey is deeply rooted in a strong passion for the art of cooking. In Syria, Emad shared his love of food with those close to him, cooking for family and friends. At the same time, he was running a logistics company in […]
Cécile Pastor
Studies in sociology, a broad openness to the world, a solo journey across Latin America… and of course a passion for cooking that led her to train and earn a Professional Certificate of Culinary Qualification. After several years of hands-on experience in the restaurant industry, Cécile Pastor finally found a way to combine her work […]
Philippe Etchebest
Philippe Etchebest is certainly one of the most quintessentially French and famous chefs in his country. Born into a family of restaurateurs, he chose to enter culinary school at the age of 14, then trained under renowned chefs before opening his own establishment. A Michelin star and the title of Meilleur Ouvrier de France mark […]
Pompiers Solidaires
Pompiers Solidaires (Solidarity Firefighters) is a French humanitarian NGO composed of volunteers with diverse skills. It operates in France and abroad through actions in prevention, training, development (water, hygiene, education), and emergency response via its International Rescue Unit. Its mission: to support civil protection actors, reduce inequalities, and respond effectively to disasters, while fostering long-term […]
Christophe Sepulcri
Christophe Sepulcri is originally from the Béarn region but has been living on Réunion Island for the past 10 years. After running several restaurants with his wife, he turned to professional training. He enjoys sharing his knowledge and supporting those who, through cooking, can regain self-confidence and find professional opportunities. This is especially true when […]
Hugo Chaise
Hugo Chaise is a French chef passionate about fermentation for several years. After discovering this technique in Australia, he perfected his skills in Japan and at the renowned Noma restaurant in Copenhagen. In 2021, he opened My Fermentation in Paris with Apollonia Poilâne, a laboratory-shop where he shares his expertise with both individuals and chefs, […]
L’école comestible
“We dream of a world that gives everyone the right to eat well, and where all children have access to healthy, sustainable, and delicious food education.”The preamble of the École Comestible manifesto sums up the goal of the association: to educate the youngest generations about food and taste, from soil to plate. Inspired by the […]
Café Joyeux (Joyful Café)
The Cafés Joyeux are always in the city center… It’s about a fierce desire to put people at the heart of society who are invisible because they are disabled. Born in Rennes in 2017, on the initiative of Yann Bucaille-Lanrezac and his wife Lydwine, Cafés Joyeux are now present in over 28 cities, both in […]
Des Saveurs et des Aîles (Flavors and Wings)
Launched in 2021 by the NGO Entrepreneurs du Monde, the association Des Saveurs et des Ailes (DSDA) is concerned with the professional integration of vulnerable people (recipients of social welfare benefits, single parents, and refugees) through facilitated access to entrepreneurial experience in the catering sector. Based on the observation that the majority of business start-up […]
Nicolas Cadet
It was somewhat by chance that Nicolas Cadet discovered the world of the disabled in 2009, when he took over the kitchen at the ESAT (Work Integration Establishment and Service) Berthier in Paris. Having opened his first restaurant in Normandy at the age of just 23, the classically-trained chef understands that cooking can be a […]