servair, a member of gategroup, announces the appointment of chef Régis Marcon as Chairman of its Studio Culinaire for a two-year term. He succeeds Chef Guy Martin, whose term as President ended on December 31, 2020.
Created in November 2009 with Joël Robuchon, Jacques Le Divellec and Guy Martin, the Studio Culinaire Servair brings together chefs and culinary experts to raise the quality standards of deferred catering and transpose the codes of haute cuisine to the meals of travelers around the world. Its mission is also to identify trends and innovations to optimize the offers designed by servair’s chefs. It also guarantees their professional excellence throughout the production chain by offering training and workshops.
Régis Marcon, a 1995 Bocuse d’or winner and 3-star chef from St Bonnet-le Froid in the Auvergne region of France, has won numerous awards. His passion for nature “that he puts on our plates” has made him the emblematic chef of mushrooms, but also of green Puy lentils and spring herbs. His latest book, Légumes, is a veritable apology for plants! In addition to his passion for nature, Régis Marcon is also deeply committed to the transmission of knowledge, notably as co-author of the white paper on vocational training for apprentices requested by the French President.
Régis Marcon has also been a member of the Studio Culinaire Servair since 2014. On numerous occasions, he has designed menus for Air France’s Business and First classes.
Together with my colleagues in the Studio Culinaire, I’ll be striving to steer our thinking towards increasingly responsible cuisine. I will also strive to reinforce the deep-rooted values of cuisine in the training programs for servair’s chefs.
Régis Marcon
Alexis Frantz, CEO of servair, said:
I’m delighted to see Régis take over as President of our Studio Culinaire. His dedication and commitment to the culinary professions are strong assets for servair’s culinary identity. I’d also like to thank Guy, who, during his two-year term of office, led the Studio with the enthusiasm, creativity and talent for which he is renowned.
Members of the Studio Culinaire Servair
François Adamski, servair Corporate Chef, Bocuse d’or 2001 and Meilleur Ouvrier de France (MOF);
Massimo Bottura, Osteria Francescana, 3 stars, Best Restaurant in the World in 2016 and in Europe in 2017;
Boris Eloy, Executive Vice President, Marketing, Innovation and Development, servair
Bruno Goussault, founder of CREA, a world-renowned specialist in innovative cooking techniques and methods;
Régis Marcon, Restaurant Régis & Jacques Marcon, 3 stars, Bocuse d’or 1995 and Grand Chef relais et châteaux;
Guy Martin, Chef of the historic restaurant Le Grand Véfour
Anne-Sophie Pic, Maison Pic, the world’s only female 3-star chef and the world’s most starred chef (8 stars)
Michel Roth, Bayview – hôtel président Wilson, 1 star, Bocuse d’or 1991 and Meilleur Ouvrier de France (MOF)
