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Franck Cerruti
Franck Cerutti grew up in the mountains inland from Nice and enjoyed life in the countryside. His first dream was to be a farmer but this met with opposition from his family. A career as a chef or wine steward was the obvious alternative as it would allow him to maintain his keen interest in locally grown produce. After going to hotel management school, his first jobs were in large hotels, but he soon found such work boring.
He managed to get an interview with Jacques Maximin who had just taken over the running of the Chantecler restaurant at the Negresco hotel. Once again, he was working in a luxury hotel but this time the style of cooking appealed to him and he stayed there for three years.
Franck Cerutti was part of all the chef’s new ventures – the early days at the Terrasse de la Juana and at the Louis XV. At the same time he returned to work for Maximin for two years before moving to Florence in the hope of renewing his links with Mediterranean cookery. His most important step was opening his own restaurant in his native town, a stone’s throw from the Cours Saleya and the market. This was his chance to rediscover the dishes that his great-grandmother prepared for him as a child.
But when he got the call from Alain Ducasse at the opening of the Paris restaurant, he left the rue des Ponchettes and returned to run the kitchens of the Louis XV.
Alain Ducasse : "Franck Cerutti personifies the Mediterranean – it’s in his blood and inspires all his work. He doesn’t just follow orders – he uses his talent to create new and authentic dishes and to manage his team. An excellent assistant in every way."
He managed to get an interview with Jacques Maximin who had just taken over the running of the Chantecler restaurant at the Negresco hotel. Once again, he was working in a luxury hotel but this time the style of cooking appealed to him and he stayed there for three years.
Franck Cerutti was part of all the chef’s new ventures – the early days at the Terrasse de la Juana and at the Louis XV. At the same time he returned to work for Maximin for two years before moving to Florence in the hope of renewing his links with Mediterranean cookery. His most important step was opening his own restaurant in his native town, a stone’s throw from the Cours Saleya and the market. This was his chance to rediscover the dishes that his great-grandmother prepared for him as a child.
But when he got the call from Alain Ducasse at the opening of the Paris restaurant, he left the rue des Ponchettes and returned to run the kitchens of the Louis XV.
Alain Ducasse : "Franck Cerutti personifies the Mediterranean – it’s in his blood and inspires all his work. He doesn’t just follow orders – he uses his talent to create new and authentic dishes and to manage his team. An excellent assistant in every way."
Restaurant(s)
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In the Hotel de Paris in Monte-Carlo, one of the finest hotels in the world, Alain Duca...0
