Chef cuisinier en Normandie Formateur cuisine/Conseiller culinaire


Culinary art, a passion at your service.

Selected for the French championship of the best apprentice in 1986, with a professional baccalaureate in cooking, I learned to cook in many traditional and gastronomic establishments..

I then had my first job as head chef at La Réserve, a 4-star Hotel-Restaurant in Saint Jean de Luz, before starting an international career.
This led me to Spain, Italy and Great Britain where I was head chef at the Ministry of Foreign Affairs and the Home Office in London for several years.

These formative journeys allowed me to acquire many culinary techniques alongside talented chefs, which influenced my interest in the so-called “gastronomy of the world”.

You can find more details about my background in this interview given on the ProntoPro blog.

Freelance chef, cooking teacher for national education (contract), but also trainer and culinary consultant in France and abroad, I wish today to share my know-how and services by developing with you menus and formulas that meet your needs. Together, we will favour quality, authentic and preferably seasonal products in order to create original, classic or modern recipes according to your taste.

Thus and for your greatest pleasure, flavours from elsewhere will sometimes invite themselves in your plates for a gastronomic journey.



Logo Formhotel
Logo Moulin Pley

Thierry Laurens
Cavist in Rémalard (Orne 61)


Yann Crevel
Cavist and Oenologist in La Cambe (Calvados14)

A few photos of the kitchen over the years