Chef Damien Gillon
Private Chef In Digne-Les-Bains
Get to know me better
Studying and cooking the magical nuances.
Chef Damien Gillon was born in Chablis (in Burgundy). After travelling and working around Europe's great kitchens, he has settled in Luberon valley, where his culinary imagination continues to take flight.
Damien began in the kitchen of Marc Meneau L'Espérance ( 3 Macaroons Michelin ).
After a stint cooking at the French Ministry of Defense in Paris, Damien accepted a position in England where he was in charge of pastries for the world famous Priory Hotel in bath (1 Macaroon Michelin)
Wanting a challenge and to further develop his skills, Damien went to Le Gourmet in Martigny, Switzerland ( 1 Macaroon Michelin) where he set-out to unlock the magical nuances of chocolate through studying techniques of pulling and blowing sugar.
Finally, at the Hotel d'Europe in Avignon( 1 Macaroon Michelin), his experience culminated as Pastry chef, subtly influenced by all the wonderful, fresh tastes of Provence.
His journey through the Luberon countryside continues today, and he is proud to share his culinary innovations with you.
More about me
For me, cooking is...
my passion and my lifestyle
I learned to cook at...
kitchens of excellent chefs around the world
A role model in the kitchen is...
no doubt, Jean François Piège
A cooking secret...
creating authentic and genuine experiences for anyone who tastes my food
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