Eugénie Guillermin
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 […]
Fabrice Prochasson
Fabrice Prochasson is a leading figure in contemporary French gastronomy, at the crossroads of cooking, innovation, and social engagement. Trained as a chef, entrepreneur, and author, he has established himself as a key voice in reflections on the role of chefs and culinary institutions in addressing today’s food-related challenges. As President of the Académie Culinaire […]
Nicolas RIEFFEL
An unconventional and deeply committed French chef, Nicolas Rieffel embodies a vision of gastronomy in which cooking is a civic act. Far removed from the traditional codes of fine dining, he has chosen a free, militant and conscious approach to food, placing his culinary skills at the service of today’s ecological, social and food-related challenges. […]
Life Pink
LIFE PINK is a non-profit organisation committed to the fight against cancer, working to promote prevention, support people affected by the disease, and mobilise collective solidarity around health-related issues. Founded by Nicolas Rieffel, LIFE PINK promotes a distinctive and deeply human approach to engagement: raising awareness without fear, informing without stigmatising, and restoring strength through […]
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, […]