Servair, the French leader in airline catering and a long-standing partner of the greatest chefs, announces the launch of the “Les talents servair” award—created in partnership with Le Chef magazine—a unique initiative designed to support the culinary talents of tomorrow at pivotal moments in their careers.
This is a unique, competition-based program offering three chefs the opportunity to benefit from a 0% interest loan and comprehensive 360° mentoring, either to open a restaurant or to elevate an existing establishment (first, second, or third Michelin star).
Thus, three winners will receive financial support including:
- Two €100,000 loans for the opening of a restaurant
- One €150,000 loan for an upgrade in positioning (targeting a first, second, or third Michelin star)
- 0% interest rate, 7-year term, with a 3-year deferment period
as well as comprehensive, personalized mentoring including:
- Culinary coaching by the chefs of the servair Culinary Studio;
- Legal, accounting, HR, communications, nutrition, hygiene, and food safety sessions to learn the fundamentals or deepen a restaurant management approach;
- Access to experts from the servair network.
A strong commitment to the future of gastronomy
“French gastronomy and aviation have shared a unique love story for over 50 years, with servair at its heart. Our responsibility is to create the conditions for this story to continue over the coming decades. With Les Talents servair, we want to enable chefs to bring their ambitions to life. We have received so much from French gastronomy that it is only natural for us to stand alongside the talents of tomorrow and help them succeed and thrive.”Guy Zacklad, CEO of servair
A clear observation: chefs lack support at key moments
Interviews conducted with numerous chefs highlight recurring challenges:
- difficulties accessing financing, even for already recognized chefs;
- a lack of structured support to ensure the sustainability of their business;
- the need for a strong network to overcome decisive milestones (opening, upgrading, second or third star).
François Adamski, Corporate Chef at servair, Meilleur Ouvrier de France and Bocuse d’Or winner, emphasizes: “I was fortunate to be supported by servair at key moments in my career. I know how much guidance, a meeting, or financial support can change one’s path. With this program, we want to pass on that opportunity to chefs, give them confidence, and help them navigate the steps that lead to excellence.”
How to participate?
Simply download the application and submit it by email to concours.lestalents@servair.fr
Application deadline: June 8, 2026.
See you on September 21 for the official award ceremony of the winners during the 40th edition of the Trophées Le Chef.
