Thibaut Gamba: A Michelin-Starred Chef at Your Service:
For your needs in expertise, advice, professional events, and private occasions.
I am deeply passionate about this profession because I love to surprise and bring joy. I love sharing my passion and conveying the true essence of taste—the kind that evokes emotions and awakens the senses."
THIBAUT GAMBA
A Liberated and Inspired Chef
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"Without passion, there is no salvation," says this native of the Vosges. That passion will now be shared in a region he holds dear: Nouvelle-Aquitaine, specifically at the Logis de la Cadène in Saint-Émilion.
"He will craft dishes featuring fish from the estuary and the Garonne, meats from Aquitaine, and vegetables from the vast on-site garden in Saint-Loubès. His official arrival is scheduled for September 4th." — Gilles Pudlowski - Thibaut Gamba has worked around the world alongside renowned chefs who instilled in him the discipline and precision essential for creating exceptional cuisine. He began his training at Lasserre (2 Michelin stars), where he mastered the fundamentals of classic French gastronomy under the guidance of Michelin-starred chef Jean-Louis Nomicos. In August 2011, he joined the prestigious kitchen of Restaurant Pierre Gagnaire (3 Michelin stars). There, alongside a talented culinary innovator, he discovered a more creative, globally acclaimed approach to cooking. Next, he set his sights on America. A devoted admirer of Thomas Keller, one of the greatest American chefs, Thibaut joined the team at Per Se (3 Michelin stars) in New York. In this extraordinary setting, he embraced a world-inspired cuisine with French roots before heading to Bergen in Norway’s fjords—a hub of Scandinavian avant-garde cuisine. There, he honed new techniques for preparing and cutting seafood. From June 2017 to January 2023, Thibaut Gamba delighted diners at La Table du Clarance Hôtel in Lille, where he earned his first Michelin star in his very first year as Head Chef!
The Art of Ingredients
Mastery of Techniques, Elegance on the Plate
Thibaut Gamba creates a cuisine that is both healthy and refined, built around fresh, seasonal ingredients. He enhances his dishes with a dash of spice, a condiment, or an aromatic herb to bring out acidity or bitterness—those subtle touches that awaken the palate.
His cooking is fresh and creative, striking a perfect balance: neither overly simple nor overly complex, free of unnecessary extravagance, yet always with a spark of inventiveness that makes all the difference. The Chef takes pride in elevating quality ingredients without compromising their natural essence.
A cuisine deeply rooted in plant-based elements, with a strong focus on fish and seafood.
The Five Senses
According to Chef Thibaut Gamba
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I love hearing the gentle sizzle of a perfectly controlled pan, tucked away on the stove—the foamy butter reacting to a garnish, a handful of fresh herbs, a clove of garlic...
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I love tasting crunchy vegetables, herbs, fruits, and flowers, freshly picked from the tree or straight from my farmer’s fields.
- I love the scent released from the zest of a citrus fruit scraped under a nail, and the way its fragrance lingers on my fingers for as long as possible.
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I love feeling the delicate touch of a sea urchin roe on the palate, melting slowly in the mouth.
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I love watching an ingredient transform during preparation, like lobster coral gnocchi changing from green to red as it cooks. Pure magic