Chef
Lionel Calvo
The story of a dream, the journey of a Chef
The dream
I have never talked about anything other than being a cook. Little boys often dream of becoming a police officer, a pilot or a doctor. I wanted to be a Chef. I was very often under my grandmother’s feet, not a Cook by trade, but who had a lot of taste for good food. From the choice of products (in “short route”) to the presentation of her refined dishes, above all she had a crazy desire to please the whole family and awake her grandchildren’s palate.
The education
A real perfectionist, I have always wanted to aim excellence even before starting my culinary art studies. For me, joining Paul Bocuse Institute was the only option. I graduated in 2010. During this training I had the opportunity to gain priceless experience in different cooking techniques, food and wine pairing, pastry and the art of service. After, during internships under guidance of Michelin-starred chefs Guy Lassausaie and Alain Chapel, I have honed my skills in practice and absorbed the culinary excellence that characterizes French haute cuisine.
The experience
After my training, I joined Anne Sophie Pic’s brigade in Valence, a 3 Michelin star restaurant. I stayed there for a year, which gave me rigorous discipline and accelerated my learning of the profession. In this demanding environment, there was no room for slapdash, and I have learned to strive for excellence at every step.
But for me, it was impossible to stay still. The need of learning more and discovering different visions of cooking pushed me to move, first in France between Courchevel and Brittany, then to Switzerland for 5 years. I have forged step by step, in prestigious Hotels, a refined culinary world where quality of products and service are the key words.
So obvious
When I came back to France in 2018, I settled on the Côte d’Azur. I wanted something different than to thrive in the kitchens of renowned establishments. I wanted to keep the values of excellence that I have acquired over the years, but I wanted to share them in a more intimate way with my clients. My goal to become a private chef became clear. Today I share my passion in prestigious villas where I offer a personalized service according to the expectations of each client, ranging from bourgeois family cooking style to more gourmet dinners, including festive buffets or brunches. And as it’s very important for me share this passion with my clients, I also offer home cooking classes for gourmets, novices or amateurs.
Culinary identity
It is not just the inspiration of Grandes Cuisines that forges a chef’s identity. Travelling is a never-ending source of inspiration for me. Each destination I have visited has given me a new perspective in my profession. From the bustling streets of Bangkok to the colorful markets of Tel Aviv, I have discovered exotic flavors, exquisite spices and unique cooking techniques. Each meeting with local chefs allowed me to learn new preparation methods and discover local ingredients. Those experiences broadened my culinary horizons and nourished my creativity, allowing me offer unique and authentic dishes to my customers. Over the years, those journeys and techniques have helped me shape my identity.
“Classic or Modern, There is only one Cuisine, the Good one”
Paul Bocuse