Chef Sylvain Moretto

I'm qualified in both cooking and catering, having completed my training in both (CAP) in Dijon, France.

At the beginning of my professional career, I worked for 2 years in the Dijon restaurant ‘Le Saumon Cook’, which specialised in salmon, cooked many different ways. I first adapted one of the recipes, by adding fresh vegetables and herbs, to impress my first barge chef boss.

Since breaking into the world of barging, I've worked 20+ years as a luxury hotel barge chef, as well as numerous winter seasons in luxury ski chalets, for both French and international clients.

Now, I'm located in the Languedoc wine region, in the South of France. Here, I have direct access to fresh fish and seafood from the Mediterranean plus seasonal local produce grown in this region.