Chef Raphael Lambert

I was born and raised in the South of France. My mother would always make home cooked meal and I became passionate about food at a very young age. I followed my passion and studied at the Paul Bocuse Institute in Lyon France. After graduating, I interned at the 3 star Michelin restaurant Paul Bocuse and then went to Paris to work at the 3 Michelin star restaurant Guy Savoy and 1 Michelin Star restaurant Le Jardin that was focused on seasonal farm to table fusion cuisine. After spending 3 years in Paris, I moved to Cannes and worked at The Palme D'Or, a 2 Michelin star Restaurant that had a lot of Provencal and Italian Influence. After the summer season, I went to restaurant Michel Bras in Laguiole, a 3 Michelin star restaurant. At the time, it was rated on of the top 10 restaurants in the world. I was an amazing experience and cuisine that was very influence by local vegetables, flowers and herbs. I then moved to Boston where I was Executive chef for the top rated French restaurant called La Voile for 9 years. I moved to Austin in 2018 and started my personal chef and small catering company but I've always dreamed of living in Brazil so in 2020, I took a chance with my family and moved to Floripa! I am exited to bring French cuisine to the Island and using its natural beauty to inspire my dishes.