International
Marcel RAVIN
Chef : 2 restaurants
"Cooking was a choice that came from the heart," explains Marcel Ravin. A choice inspired by his grandmother. "I loved hanging out in her kitchen; she prepared everything she grew, and we were practically self-sufficient," he recalls. In 1985, at the age of 17, the Martinique native flew to France, where he landed a job at Château d'Isenbourg, in Rouffach, Alsace. I'dnever seen an artichoke or a foie gras in my life", he says, before starting a work-study program at Christian Petetin's L'Aquarelle in Nancy. "It was a very tough place to work, but I hung in there, it forged my character and my determination, and it did me a lot of good."
In 1990, he joined Francis Gomez's brigade at the Hôtel Altea in Nancy. The difficulty of finding a position commensurate with his skills prompted him to return to Martinique, to L'Anse Colas, this time as a chef, where he learned personnel management. He stayed for two years, before taking over the kitchen at La Plantation, in Le Lamentin.
In 1995, he returned to mainland France, back to square one, as a commis at Les Agaves restaurant in Nancy. "A year later, Marcel Ravin relinquished his position as chef de partie to become sous-chef to Marie-France Ponsard at Le Bistroquet, in Belleville (Meurthe-et-Moselle).
In 1997, he joined the Partouche group's Arc-en-ciel restaurant in Lyon as sous-chef. He left a few years later to join the Hôtel Méridien in Brussels as executive chef. There, he made a name for himself, winning toques from 12/20 in 2003 to 16/20 in 2005.
Since 2005, Marcel Ravin has officiated at the Monte Carlo Bay's Blue Bay gourmet restaurant. "Gastronomy was in France, but it was Monaco that opened my arms as a chef. It's an atypical story of someone who ends up achieving what he had wished for: to be a good chef recognized in the world of gastronomy." Gault&Millau awarded him the Cuisine de la Mer, des Lacs et des Rivières trophy and 3 toques in 2019.
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