International
Justin SCHMITT
Chef : 1 restaurant
Passionate about cooking, Justin Schmitt got his inspiration from watching TV. "In junior high school, every lunchtime, I'd come home and watch 'Bon appétit bien sûr', with Joël Robuchon. I'd write down all the recipes and reproduce them at weekends," he recalls. He apprenticed at the Gaya Rive Gauche restaurant, then at Lucas Carton, with Alain Senderens. " They gave me a lot of responsibility, and I became chef de partie when I was just an apprentice, which was a great learning experience.
With his diploma in hand, Justin Schmitt moved on to a series of renowned restaurants: Les Prés d'Eugénie under Michel Guérard, Le Grand Véfour with Guy Martin, La Grande Cascade with his former chef, Frédéric Robert, and at Le Bristol Paris alongside Éric Frechon. In 2008, he joined the Hôtel de Crillon, first as sous-chef to Christopher Hache when the restaurant Les Ambassadeurs reopened, then as assistant chef from 2012.
2014 marks a time of travel. No rest, but internships, in London, Australia, Jordan, the United States, Denmark... "It's been super enriching, both culturally and technically. "So much so that he continues his world tour, this time for the Rosewood group as a replacement for chefs at the Carlyle in New York, the Rosewood London and The Georgia Hotel Vancouver.
In 2017, Justin Schmitt became head chef at Brasserie d'Aumont, the Crillon's second restaurant. " But I missed gastronomy," so he took up the position of executive chef at Restaurant Laurent, Paris, where he earned a 16/20 (3 toques) rating. Two years later, on the advice of his friend Mauro Colagreco, he headed south to Château Eza, in Èze, as executive chef. Gault&Millau awarded him 15/20 (3 toques).
I. B.
Its restaurants
Its news
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
