Chef Pierre Yves Nehr

I followed an unconventional path: first a student in Literature, then in International Trade, and finally in Screenwriting. I started traveling at a very young age, which allowed me to discover restaurants and atmospheres in New York that I could never have imagined from my small French country town.

In the kitchen, I worked my way up, starting as a dishwasher and gradually taking on all the responsibilities of a restaurant: assistant cook, responsible for cold dishes, hot dishes, desserts, and purchasing. My experience was a continuous learning journey, working in modest restaurants as well as Michelin-starred establishments in Spain, the Netherlands, Brazil, and other countries.

Then came the time to open my own restaurant in the historic city of Salamanca, Spain. This is how Zazu Bistro was born, specializing in Mediterranean cuisine.

For 15 years, I managed to grow Zazu Bistro and later opened two more establishments. From this intense experience came the desire to change perspective and focus on my most personal project: becoming a Private Chef, thus moving away from the traditional management of a restaurant and keep travelling.