From Paris, with love
I am a French private chef, based in London. I studied Biochemistry, then Economics & Management, a combination that shaped the way I think about food: precise, nutritional, and always mindful of value.
I like to challenge myself and exceed people's expectations. After training at a culinary school in Paris, I began my career with Alain Ducasse. In 2019, I came 3rd place at the Rotary Pastry Competition, out of over 40 participants.
I love to travel. I worked in New Zealand at Kauri Cliffs, a Relais & Châteaux resort, before joining Alain Ducasse at The Dorchester ★★★ in London.
Since then, I have worked exclusively in private settings, for UHNWI and royal families in London, chalets in Courchevel, villas on the French Riviera, and bespoke events across London and internationally.
There is nothing more fulfilling than satisfying a family through food. I believe it is the most important part of general well-being, and I bring that conviction to every table.
Food is the most important part of general well-being. I want to bring the very best, with care, precision, and a touch of Paris.
— Eugénie Colleville
A special thank you to Chef Louis Taine, who trained me at Les Belles Envies, pioneering low glycaemic index pastry, with recipes approved by doctors. I then followed him to Ducasse sur Seine, where I was introduced to haute gastronomy very early on. His teaching shaped my understanding of nutrition and precision in cuisine from the very beginning.
