Chef Fabrice Giraud, who is originally from La Ciotat, in the south of France, began his career in renowned houses: the "Chantecler du Negresco" in Nice, "la Grande Cascade" in Paris, and even the "Hôtel de Paris" in Monaco, alongside Alain Ducasse. He was named Head Chef for the first time in 1999 when the restaurant "Le pain et le Vin" opened in Brussels. It quickly became Michelin-starred. In 2001, he became Head Chef at the "Grand Barrail," in Saint-Emilion, before taking over the "Périgord" and then "l'Ermenonville" kitchens.
In 2009, Fabrice Giraud journeyed abroad, under the employ of the "Pudong Shangri-La," in Shanghai, and then of the "Shangri-La Hotel Istanbul Boshoprus," in Turkey.
Prior to joining the kitchens of the Maison Blanche restaurant, Fabrice Giraud did a stint at the "Tiara Yaktsa" and the opening of the "Tiara Mirama Beach Hotel & Spa," in Cannes.
Fabrice Giraud joined the Maison Blanche restaurant in March 2015 as Head Chef. He brings sunshine to Maison Blanche's refined dishes, which he varies seasonally and sources from local markets; these are enriched by the numerous discoveries that he has brought back with him from his travels around the globe. A choice motivated by encounters: "Human contact and places that are full of history have always influenced my choices. Maison Blanche is a unique and magical place that I fell in love with immediately. Meeting Bruno Franck reinforced in me this idea that here was my next House."
Zdenek Pohlreich has travelled the world to return to the Czech republic after many years and give a fresh breeze into the Czech cuisine. Genuine taste of the food he serves charms many of visitors of his Café Imperial or Next Door Restaurant in Prague. His coolinary artistry and also a very sharp sence of humor brought him also to TV, where he has been running his own cooking show for many years.
Born in northern Italy, Maurizio Bullano had to quickly put his Italian Chef know-how to the test in the most prestigious kitchens.
For Maurizio, "cooking is above all a matter of the heart." He doesn't cut any corners as far as the quality of the products he uses is concerned, and likes to remind himself that his craft has just as much to do with "acts so often repeated that one forgets their real meaning: kneading one's bread, estimating a shellfish's freshness, choosing a vegetable, smelling an olive oil..." A maestro della pasta, he likes to create combinations that may be a little unusual, but are also just so right, picking out pasta like no other, based on the food that's going to accompany it.
A creator of sensations, he claims he can forever reinvent pasta dishes, and ceaselessly surprise pupils and tastebuds alike.
A veritable ambassador of Lebanese cuisine, Joe Barza is recognized for his attention to detail both in terms of quality and taste. As such, he is known for being a culinary artist who brings to Lebanese cuisine something of the sublime. Always on the lookout for challenges and new trends in culinary taste, Joe Barza was awarded the title of world tuna cooking champion at Carlo Forte, and won the prestigious “Master Chef” competition in 2010.
Why choose between tradition and modernity when you can blend the two harmoniously? For this great lover of life, "cooking remains a moment of sharing and of improvisation, the ultimate goal of which is to bring people's tastes together around healthy, generous, fusion food." Chef Moha is the first chef to have revisited Morrocan cuisine – a challenge he was able to take up brilliantly thanks to his flawless creativity and tireless work. Today, it is Moha's ambition to hoist Morrocan gastronomy to the rank of Cultural Heritage of Humanity.
An author and culinary designer, Tatie Maryse first started sharing her Creole recipes through her cooking blog (www.tatiemaryse.com). Since 2011, her blog has become a lynchpin of typical & creative Antillian cuisine for the millions of readers who consult it ever year.
Over the course of the years, her proximity with the greater public has increased, most notably through the live performances that she and her team have developped, such as workshops and culinary shows.