International
Alban CHANTELOUP
Chef : 1 restaurant
Alban Chanteloup is a perfectionist. Perfectionist and restless, two traits which, for this son of a stone-cutting craftsman and a nurse, are "inevitably inseparable". A good student, he could have gone on to classical studies: "I dreamed of being a designer, of being able to draw an object that would then be mass-produced. In the end, I opted for the restaurant business, influenced by my uncle who ran the Auberge de l'Abbaye in Beaumont-en-Auge.
With his BTS in hand, Alban Chanteloup then spent a week with Michel Bras. It was an experience as brief as it was memorable for the young man, who has fond memories of his time in Aubrac. Chef de partie for two years with Alain Perrillat-Mercerot (Atmosphères, Bourget-du-Lac), then with Laurent Petit (Clos des Sens, Annecy-le-Vieux), the spirited chef was afraid of going round in circles and decided to leave France.
He left for Australia and Asia for two years, "to open myself up to other cultures, particularly gastronomic ones" . He then returned to Europe to work at Le Neptune in Geneva for three years, before becoming a chef consultant.
The desire to settle down became more and more pressing, and with the Gault&Millau Jeunes Talents Award under their belts, Alban Chanteloup and his partner, soon to be a mother, set their sights on a place in the heart of Annecy. I wanted to do most of the work myself," says the young man. I know where the electrical conduits run, the power delivered by this or that plate on my piano. I like being able to understand and control what I'm doing."
Still driven by an inextinguishable thirst for learning and progress, aiming for the third hat now that he's won the second, while maintaining just the right balance between the two, he's always on the move.me, while retaining just the right amount of sincere humility, this young family man is certainly one of those to watch over the coming decades. Gault&Millau presents him with the Jeune Talent Auvergne-Rhône-Alpes 2024 trophy.
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