Meet our Chef Franck Fuchs
Native of Sallanches in Haute-Savoie, Franck Fuchs studied at the Catering High school of Thonon les Bains.
Once he passed his high school diploma, his first experience was in Les Baux de Provence, at the Oustau de Baumanière restaurant, owned by Mr Charial.
He pursues then his classes in a traditional restaurant in Chamonix, within a small structure to develop the ambivalence of a cook before returning in the gastronomy with new experiences such as the Oasis in La Napoule then in the gastronomic Restaurant of the Hotel Martinez, La Palme d’Or.
With good bases so acquired, he decided to move to French Polynesia, Bora Bora and the St Régis 5* luxury hotel.
He will occupy the position of sous-chef for three years, in charge of the restaurant Lagoon, under the signature of Jean Georges there, allowing him to discover a French cooking with spicy Asian connotations.
He returned to France in 2010, in the heart of the region Champenoise and behind the stoves of Royal Champagne, authentic house and steeped in history.