Jérôme's career began in 1995 in Monaco at the restaurant ‘Alain Ducasse à L’Hôtel de Paris’ and then at the Ritz hotel in Paris. After a military service at Hôtel de Matignon for the Prime Minister, Jérôme became chef of the French General Consul in Hong Kong and worked there until 1999. He then joined Alain Ducasse teams at the ‘59 Poincaré’ in Paris and in 2000 at the ‘Alain Ducasse at the Essex House’ in NYC before flying to Japan for the opening of ‘Beige Alain Ducasse Tokyo’, where he became Executive Chef in 2005. In 2008, he won the first Michelin star.
Joining DUCASSE Education in 2010, Jérôme brings his international experience in commercial and collective catering to our clients.
In 2012, he co-wrote the book ‘Cooking for kids: Simple, healthy and natural food’ with Paule Neyrat and Alain Ducasse. Since 2015 and with a 20-year experience alongside Alain Ducasse, Jérôme has become the Executive Chef Director of DUCASSE Conseil, an operational consulting firm that shares its expertise and vision of responsible catering for all.