Hugo Bourny, 1 Michelin star chef

Hugo Bourny shares with passion: "Cooking saved me and continues to nourish me. With each new experience, I rediscover it and enrich myself." At the age of 17, leaving the family cocoon, he moved to La Rochelle with the determination to work, thus choosing the path of cooking. In 2001, Johan Leclerre, MOF at La Maison des Mouettes, ignited the flame within him, passing on the values of hard work and opening up an unexpected creative universe. It was then that Hugo Bourny really knew what he wanted to do with his life.

Motivated, he pursued his culinary career, working at Chalet d'Adrien in Switzerland, Château de Curzay in Curzay-sur-Vonne, Passions et Gourmandises in Saint-Benoît, L'Auberge de la Charme in Prenois, and La Vagued'Or in Saint-Tropez, where he met his first great mentor, Arnaud Donckele.

With these experiences behind him, Hugo moved to Anne-Sophie Pic in Valence, where he stayed for nine years, progressing from chef de partie to executive chef of the Groupe Pic.Anne-Sophie Pic has had a huge influence on him, teaching him to create his dishes like perfumes, with remarkable intuition. In 2019, he joins Hélène Darroze as Executive Chef, developing the Joia and Marsan tables.

Fulfilled by these wonderful years, Hugo takes over the reins of the kitchens of the legendary LucasCarton in 2021, with only one roadmap: "Have fun, as long as it works out financially." In this Art Nouveau setting designed by Louis Majorelle, he delivers an inventive, contemporary cuisine, following Anne-Sophie Pic's philosophy of setting no limits, cooking by intuition and constantly seeking renewal. His dishes reflect his roots, his history and his current good mood."

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