Chef Loïc Krimm's passion for cooking began at a young age, alongside his father, who was a chef at his own restaurant. He quickly became immersed in the profession, mastering the skills and flavors of the trade. After training in a gourmet restaurant in Alsace, Loïc worked in various establishments with different culinary styles, ranging from bistronomy to traditional, in both casual and Michelin-starred settings.

He served as a chef in a restaurant in Alsace, deeply connected to his native region known for its culinary richness, such as sauerkraut, baeckeoffe, and kouglof. Chef Loïc is also open to diverse influences, drawing inspiration from Mediterranean and Asian cuisines.

Chef Loïc enjoys cooking for convivial moments, sharing meals with friends and family. He has a particular fondness for preparing game and fish. He is a member of the Fraternelle des Cuisiniers, an association that brings together chefs from various backgrounds and aims to promote the profession through various events. Lastly, he shares his passion daily by offering cooking classes to individuals