Born on February 11, 195... (the same day as Paul Bocuse), Chef Jean-Jacques Daluz grew up with a mother who was a true cordon bleu and a grandmother who was a cook in a castle. The kitchen was always filled with the aroma of garlic and olive oil, and the midday sun reflected off the copper pots hanging over the fireplace, where the vine branches crackled and turned red to fuel the spit. In the beautiful land of Pagnol and Giono, he began his career at Restaurant Alexandre, working as a sous-chef under P. Alexandre - a colorful character and excellent professional who taught him a lot. This was followed by three years on cruise ships, from Africa to North America, through the Middle East and South America, during which the chef had the opportunity to see the world while practicing his profession under exceptional conditions. He then stopped in Annemasse, where Chef Daluz began his career as a head chef. The restaurant Le Chanteclerc (**) at the Negresco Hotel in Nice was another unforgettable experience. This journey naturally led the chef to open his own restaurant in 1980 on the heights of Saint-Étienne, where he spent 15 wonderful years. Chef Daluz then turned to teaching, a new and enriching path that allowed him to participate in gastronomic weeks in Morocco with his friend G. Lassausaie (2 Michelin stars) and to serve as a judge for "one of the best craftsmen in France" in 2007. As a member of the "Disciples of Escoffier," Chef Daluz strives to pass on his values through his everyday teaching.

Semi-finalist for M.O.F 2018 in Avignon