Born and raised in Aix-les-Bains, nestled in the French Alps, Jean Sulpice was immersed in hospitality from a young age. His family ran a local inn, where he first discovered the rhythms of the kitchen and the traditions of Savoyard cuisine.
At 16, he began training at the Auberge Lamartine, before moving on to work under the legendary chef Marc Veyrat in Megève. There, he mastered low-temperature cooking, foraging, and the art of elevating mountain ingredients into haute cuisine.
In 2002, together with his wife and sommelier Magali, Sulpice opened L’Oxalys in Val Thorens, perched at 2,300 meters — the highest fine-dining restaurant in Europe. Cooking at altitude came with unique challenges, but Sulpice thrived. By 2006, he had earned his first Michelin star at just 26 years old, making him one of the youngest French chefs to receive the honor. In 2010, he was awarded his second star at the age of 31.
After fifteen seasons in the mountains, Sulpice embraced a new chapter. In 2016, he took over the historic Auberge du Père Bise in Talloires, on the shores of Lake Annecy. Within two years, he restored its two Michelin stars and redefined its legacy with a focus on terroir-driven cuisine, sustainability, and contemporary creativity.
Sulpice’s cooking reflects the landscape around him — lake fish, alpine cheeses, wild herbs, fir shoots, and seasonal vegetables are transformed into dishes that balance delicacy and depth. He works closely with local producers, honoring both the lake and the mountains in his menus.
Beyond his restaurant, he advocates for education and sustainability. He created programs such as Les Classes Vertes du Goût to teach children about flavor and nature, and he collaborates with hospitality schools on low-carbon cooking practices.
With his technical mastery, respect for nature, and forward-looking vision, Jean Sulpice has become one of the most influential chefs of his generation, carrying Alpine cuisine to new heights.