Jean Sulpice: New chef in the network of culinary experts.
Meet Chef Jean Sulpice — a visionary of alpine gastronomy, whose cuisine reflects bold creativity, deep terroir respect, and an enduring passion for culinary excellence.
Jean Sulpice is the Executive Chef of the celebrated Auberge du Père Bise in Talloires, Lake Annecy, which he has led since 2016. Under his guidance, the historic restaurant earned two Michelin stars by 2018 and joined the elite circle of Relais & Châteaux properties, confirming its place among the world’s great dining destinations.
Born in Aix-les-Bains, France, Jean’s culinary path was shaped by the Savoie mountains, where he discovered a love for wild herbs, purity of flavor, and seasonal authenticity—principles that define his style to this day. He trained with some of France’s most iconic chefs, including Marc Veyrat, mastering both technical rigor and a respect for nature’s rhythms.At just 26 years old, Jean opened his own restaurant at Val Thorens, becoming one of the youngest chefs to win a Michelin star at altitude, and soon after a second, establishing himself as a pioneer of high-mountain cuisine.
Celebrated for his inventive blend of alpine tradition and modern elegance, Jean creates dishes that are both rooted in nature and elevated with precision. His cuisine captures the soul of the mountains while resonating on the world stage, securing his place as one of France’s most inspiring chefs.
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