Timothe Giry, from Grillon in Provence, a very small country side.
From a farmer’s family, our chef try to stick to his home by keeping as much as possible the taste of his hometown, fresh herbs, lavenders, honey, wine and of course olive oil and cheese.
Timothe got graduated of a BEP and started to work at the age of 18. His wish was to work as soon as possible to earn the maximum of experience from other chef’s, he spent more than 6 years in Michelin stars restaurant before joining Hong Kong. Three restaurant in total made our chef’s knowledge, those are:
Le vivier, l’isle sur la sorgue, with patrick fischnaller and ludovick dziewulsky 1michelin star La cote saint jacques, joigny, Jean michel Lorain, 3 michelin stars La maison Pic, Valence, Anne sophie Pic, 3 michelin stars
After having earned all those knowledge he came to Hong Kong and met his wife Sum with who they decided to open a restaurant in wan chai, Le french coffee and bar. A traditional french bistro with regular customers from all the neighbour. Was a wonderful experience for the both of them but unfortunately they closed it at the end of the protest, and beginning of the virus, hard time comes with hard decisions.
Personal chef is now his full time job, boats, rooftops, wedding party, chef Timothe Giry is having a fresh new start in this business, growing a new experience more about fine dining, relationship with customers and focusing on 1 event at the time, having had over 200+ events in the past 2 years.
