Jerome Moutte
Chief of the kitchen
Meet Jerome Moutte, Chief of the kitchen
Born in Marseille, Jérôme grew up under the Provençal sun! From his teenage years, he had itchy feet. Not finding his niche in academic studies, he dreamed of traveling. He wanted to join the Air Force, but his eyesight prevented him. The restaurant industry then became the ideal way to discover the world while working!
Passionate about drawing, Jérôme considers cooking a form of art. "I find the creative side of drawing in cooking. At 16, I earned my vocational certificate (CAP) and continued my studies. After my advanced vocational diploma (BTS), my goal was the French Riviera and its high-end restaurants. At 22, I proved myself at the Four Seasons - Terre Blanche, learning alongside two Meilleur Ouvrier de France (MOF) award winners for four years."
He then went to Tahiti, to the Intercontinental, and later to the opening of the same chain in Marseille as a Chef de Partie. "New challenge: off to New Caledonia, to Le Méridien, where I became a father 😍. I returned to France to raise my son and hone my skills alongside Anne-Sophie Pic in Valence."
In 2018, he became Sous-Chef at Le Frégate Provence. Two years later, he became Head Chef and fell in love with Le Mas du Brûlat. Today, at 39 and a father of two, he takes the helm of the resort's restaurants as Executive Chef.
"This new challenge allows me to work in the high-end sector, within a structured organization. I enjoy the precision of the profession combined with creativity. My team is motivated to support me in this mission."
"I showcase Provence and its terroir rich in flavors. My travels are reflected in my dishes 🙂. I like to surprise with unexpected flavors: breaking up tastes, combining textures, cooking at low temperatures to enhance each dish!"
