Private Chef Sean · Lyon
A method forged in the kitchen of restaurant Paul Bocuse (Auberge du Pont de Collonges) and several Michelin-starred houses, a decade in haute gastronomy — and the first private experiences signed by Chef Sean in progress in Lyon, France and Europe.
The approach
Year 9 internship at Institut Paul Bocuse — a revelation. Then experience in the kitchen of restaurant Paul Bocuse (Auberge du Pont de Collonges) and in several Michelin-starred gastronomic houses. Precision of cooking, respect for the ingredient, intelligence of plating: the fundamentals transmitted by the chefs who wrote haute gastronomy.
Starred brigades, signature tables, private homes. A decade understanding what distinguishes a mastered dish from a memorable one: rhythm, intention, care for the invisible detail.
Every service is built for you. Brief, menu designed together, artisan selection, preparation, service. A cuisine considered in its entirety — from raw ingredient to the final plate.
Bespoke experiences
A menu built together, precise cooking, and an evening where you are the host — not the steward.
“ We highly recommend Sean. He was very communicative and attentive in creating a bespoke menu, exactly tailored to what we wanted. The food was of excellent quality and beautifully prepared: an exceptional experience from start to finish! ”
Discretion is part of the service. No name, no address, no detail of a private evening is published without the explicit agreement of our hosts.
Verified Google reviews
Services on quote
Share your project — occasion, place, number of guests. A bespoke proposal will be sent to you within 24 hours, with a designed menu and personalised quote.
Book your Private ChefLimited availability · By request only
