Top Chef 2025: these 6 candidates work in Gault&Millau restaurants

Season 16 of Top Chef is already shaping up to be a vintage year, bringing together exceptional talents from all over France and beyond. This year, many of the candidates are no mere hopefuls of the culinary world: they are already at the helm of prestigious kitchens, some of them recognized by Gault&Millau. in this new edition, these seasoned chefs will be showcasing their creativity, technical skills and ability to surprise the jury. But who are these critically acclaimed professionals? Discover the names of these candidates who, even before entering the competition, are already making a name for themselves in the world of gastronomy.

Noémie from the Caravane Palace restaurant (1 toque) in Rennes

Noémie is a true adventurer of flavors, a culinary globe-trotter whose every dish tells a story. An avid traveler, she has explored the world's finest tables, first as a sommelier at Le Bristol, L'Arpège, Jean Sulpice and Quique Dacosta in Spain. But the call of the stove was too strong. She then trained in prestigious establishments such as Bercail,Oustau de Baumanière, Jardin des Plumes and Auphilo, refining her style between refined gastronomy and instinctive cooking. Today, she heads up Caravane Palace in Rennes, a restaurant in her own image: free, daring and inspired by her van escapades, where every plate is an invitation to travel, whether in an elegant setting or around a campfire.

• Where to eat? Caravane Palace, 13 rue Saint-Georges, 35000 Rennes
• Read the Gault&Millau review of Caravane Palace

Charles of Le Boréal (1 toque), Paris

Charles is living proof that passion and determination can lead to the greatest successes. Self-taught, dynamic and creative, he initially went into hotel management before his love of cooking caught up with him. With no formal training, he learned on the job and from books, perfecting his skills until he opened Boréal in Paris alongside Philippine. While he oversees the hot dishes, she orchestrates the starters and desserts, forming a duo as complementary as they are ambitious. Together, they are now taking on a new challenge by entering the Top Chef competition, ready to prove that talent is not only learned on the school benches, but also through experience and passion.

• Where to find us Le Boréal, 39 rue Montcalm, 75018 Paris
• Read the Gault&Millau review of Le Boréal

Philippine from Le Boréal (1 toque) in Paris

Behind her apparent shyness, Philippine hides unfailing determination. A former pastry chef with Pierre Hermé, she has made her mark in the kitchen with a highly precise approach to light, delicate, plant-based gastronomy. Today, she's an accomplished chef at the helm of Boréal in Paris, alongside Charles, her companion and this season's Top Chef contestant. If their duo is close-knit in the kitchen, Philippine is ready to assert herself, even against him. Ambitious and competitive, she has had to fight against the prejudices associated with her status as a woman chef, and she intends to use this competition to prove that talent has no gender or limits.

• Where's Le Boréal? Le Boréal, 39 rue Montcalm, 75018 Paris
• Read the Gault&Millau review of

  Le Boréal

Steven from Leptine restaurant (2 toques) in Lyon

Steven is an instinctive chef. A native of Lyon and owner of the Leptine restaurant, he embodies a modern, daring cuisine that reflects his image. An avid martial arts enthusiast, he draws on the rigor and mastery that help him channel his energy in the kitchen. Nicknamed the Bear for his tenacity and determination, he loves to work with dynamism and creativity. His signature style? Straightforward, animalic, acidic cuisine that shakes up taste buds and leaves a lasting impression. Before setting off on his own, he gained solid experience at renowned addresses such as La Bijouterie. Now ready to take on the other candidates, Steven approaches Top Chef with the same fighting spirit that drives him behind the stove.

• Where to eat? Leptine, 16 rue Hippolyte Flandrin, 69001 Lyon
• Read the Gault&Millau review of

  Leptine

Grégoire from La Villa Madie (4 toques) in Cassis

A native of Seine-Saint-Denis, Grégoire is the epitome of determination and perseverance. raised by his father in modest circumstances, he built a solid character and an all-consuming passion for cooking, inspired by the gourmet memories he shared with his grandmother. His career path matches his ambition: after honing his skills in exceptional establishments such as l'Atelier Joël Robuchon, the Ritz Paris,Hôtel de Crillon and La Chèvre d'Or, he now holds the position of sous-chef at La Villa Madie (4 toques) in Cassis. His culinary style? Mediterranean cuisine, refined and technical, reflecting his exacting standards and precision.

• Where to eat? La Villa Madie, anse de Corton, 30 avenue du Revestel, 13260 Cassis
• Read the Gault&Millau review of La Villa Madie

Quentin de Prairial (3 toques) in Lyon

Quentin, 24, embodies resilience and determination. Scarred by the loss of his mother at just 13, he found refuge in the kitchen, a world that quickly became much more than an outlet: a true passion. Today, as sous-chef of the Prairial restaurant in Lyon, he impresses with his powerful, refined and creative cuisine. Before reaching this point, he honed his talent at some of the world's top establishments: Christian Étienne, Le Clos des Sens, L'InterContinental Lyon and Miraflores. As a candidate in Top Chef 2025, Quentin doesn't just want to make an impression, he wants to prove that cuisine is a force, a universal language where emotion comes to life on the plate.

• Where to find him? Prairial, 1 place Hubert Mounier, 69002 Lyon
• Read the Gault&Millau review of Prairial