Théo KERHOAS

Head waiter : 1 restaurant

Presentation

"I've always wanted to do something with my hands. I thought I'd go into carpentry, but I tried it out, and it just wasn't my thing," Théo Kerhoas explains. It was a discovery day at the vocational high school that opened up a new path for him: restaurant service.

During his studies, he took part in a series of internships, notably at Le Morvan restaurant in Quarré-les-Tombes (Yonne). "Everything I learned in class I put into practice there. My chef, Étienne Robbé, made me aware of the reality of the job." Another internship marked his career, with Frédéric Doucet, in Charolles (Saône-et-Loire). After a few seasons in the bistro, the chef offered him a position as chef de rang.

And so, since 2020, Théo Kerhoas has been blossoming within the house. "All my friends and family say that, since I've been here, I've grown in every way: in maturity, in hard work...", the young man is delighted to say. The proof is that, three years after his arrival, Gault&Millau congratulated him by awarding him the Jeune Talent en Salle Bourgogne-Franche-Comté trophy.

I. B.

Biography & Awards

1999 Naissance à Argenteuil

2020 Chef de rang au restaurant Frédéric Doucet, à Charolles

2023 Trophée Jeune Talent Service en Salle