I'm qualified in both cooking and catering, having completed my training in both (CAP) in Dijon, France.

At the beginning of my professional career, I worked for 2 years in the Dijon restaurant ‘Le Saumon Cook’, which specialised in salmon, cooked many different ways. I first adapted one of the recipes, by adding fresh vegetables and herbs, to impress my first barge chef boss.

Since breaking into the world of barging, I've worked 20+ years as a luxury hotel barge chef, as well as numerous winter seasons in luxury ski chalets, for both French and international clients.

Now, I'm located in the Languedoc wine region, in the South of France. Here, I have direct access to fresh fish and seafood from the Mediterranean plus seasonal local produce grown in this region.

For me, cooking is...

my art and my pleasure.

I learned to cook at...

Dijon, the heart of Burgundian gastronomy and my town of birth.

A cooking secret...

Fresh ingredients and everything home-made. I’d describe my cooking style as ‘classic Burgundy fused with light Mediterranean’.

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Chef Sylvain's reviews

5

•

2 services

Sylvain was amazing! His communication from the get-go was unbeatable, and we enjoyed his delicious food so much. The presentation was outstanding. Everything was so tasty! I am pregnant, and he really helped me still feel like I had delicious options even if I couldn't have all of the same things as everyone else. We will definitely be using Sylvain again, and recommending him to all of our friends!