Chef and Owner
Chef Paul Feybesse hails from Paris and the Lozere region of France where he attributes his love for food and cooking. In 2009, he joined the star team at Le Meurice when led by Yannick Alleno, his future mentor, opening Cheval Blanc Courchevel and after helping lead the team at Alleno au Pavillon Ledoyen to their first three Michelin stars in 2014. He has also trained under some of the most acclaimed chefs in the world such as Rasmus Kofoed at Geranium in Copenhagen and Alain Ducasse in Louis XV in Monaco. In 2015, Paul won the title as San Pellegrino Best Young Chef in France and was a finalist for San Pellegrino Best Young Chef in the world. Most recently, he has worked under Corey Lee and Brandon Rodgers at In Situ in San Francisco.