Helene Darroze's Email & Phone Number

💼 Past Experience

Prior to her current position as a Chef 3 étoiles au Guide Michelin, Hélène Darroze worked as a French restaurateur and a cook. Darroze started her culinary career at age 18 after traveling to Italy with her family. She has worked in some of the world's most prestigious kitchens, including the Ritz-Carlton in London, the InterContinental in Geneva, the Benares in New York City, and the Rqua in Madrid. Darroze has received multiple prestigious awards, including The Jamie Oliver Foundation award for her Viennese- creative cooking. In October of 2018, she was issued a Certificate of Recommendation from the cooking school Ca*sava in Paris.Darroze has always been fascinated by the cuisine of France and its history. Her current cooking project is a reformulation of the Roguet classic petit fours. The Roguet traditional petit fours are essentially a small onion, a slice of cheese, a slice of ham, and a slice of butter. Darroze is hoping to create a new variation on the petit fours that inspired by the flavors of the French countryside. The project is progressing slowly but surely, and she is optimistic about its eventual outcome.Darroze is foodie at heart and loves to cook. She enjoys Escoffier's bouillabaisse and uses tomato sauce as a contribution to her signature dish. She also enjoys French regional cuisine such as regional patates, St. Germain cheese, and corn as her main ingredients.

🎓 Education

Hélène Darroze has a degree in Business Administration from the KEDGE Business School. She has also pursuing a degree in French Language and Literature from the Sorbonne University.

💡 Technical & Interpersonal Skills

Before arriving at Hélène Darroze, she worked as a Correctional Officer for the French prison system. Hélène Darroze has experience working with sensitive and challenging populations and has a deep understanding of both the culinary arts and the incarcerated population. Her professional and technical capabilities have brought her success in the kitchen, and she has experience with a wide range of contemporary culinarian concepts. As a chef, she has worked with several different Michelin-starred establishments, including le Briquet, L’Atelier Poiret, and l’Atelier Ramey. She is a regular judge on the French Travelling World Culinary Awards, and has worked as the head preparation chef at l’Atelier Ramey since early 2016.Outside of work, Hélène Darroze enjoys spending time with her husband and two children. She is also a qualified angler and enjoys fishing for limit, blues, and bream.