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servair unveils the first four winners of the Talents servair competition

PressGastronomySeptember 2026

Four chefs, four projects, one shared ambition: showcasing French gastronomy. On the occasion of the 40th Le Chef Trophies ceremony, servair unveils the winners of the first edition of the servair Talents competition. Created in partnership with Le Chef magazine, this unique programme rewards two restaurant opening projects and two projects aimed at upgrading existing establishments. Much more than a competition, the servair Talents programme provides chefs with a genuine springboard through an interest-free loan and comprehensive, personalised support.

Announced last February, the creation of the servair Talents programme was driven by a strong conviction: to help talented chefs open or develop their restaurants.

The servair Talents programme enables the winners to benefit from an interest-free loan of between €100,000 and €150,000 over seven years, as well as personalised support drawing on the expertise of servair and its network: culinary coaching provided by the servair Culinary Studio, advice on management, communications, human resources, legal matters, accounting, nutrition, hygiene and food safety.

The names of the winners were officially unveiled on 21 September, during the Le Chef magazine Trophies ceremony.

The four winners of the 2026 Talents servair

“Restaurant Opening” Category

Louis jalinier – ouverture restaurant

Louis Jalinier
“Jean des Sables”, Hossegor

Matthias Marc
“Maison des Cimes” à Malbuisson

Matthias-Marc-ouverture restaurant

“Upgrading” Category

François Pelletier – Montée en gamme

François Pelletier
“Le Saint-Loup”, Saint-Loup-de-Varennes

Maëllie Poynard et Alexandre Laboureur
“Origine”, Gouy en Artois

Alexandre Laboureur et Maëllie Poynard – montée en gamme

With this first edition, servair is reaffirming its longstanding commitment to French gastronomy. True to its mission of passing on knowledge and fostering innovation, the company aims to contribute to the emergence of a new generation of entrepreneurial chefs by giving them the means to turn their ambitions into reality.

Guy Zacklad, CEO of servair

A jury worthy of the competition

On 8 July, the finalists gathered at servair’s headquarters to present their projects to an exceptional 11-member jury made up of leading figures from the worlds of gastronomy, media and business:

  • Régis Marcon, Bocuse d’Or winner and three-Michelin-starred chef;
  • Michel Roth, Meilleur Ouvrier de France, Bocuse d’Or winner and Michelin-starred chef;
  • Guy Martin, consulting chef and founding member of the servair Culinary Studio;
  • François Adamski, Meilleur Ouvrier de France, Bocuse d’Or winner and Corporate Chef at servair;
  • Anne Luzin, Publishing Director of Le Chef magazine;
  • Adeline Glibota, Editor-in-Chief of Le Chef magazine;
  • Guy Zacklad, CEO of servair;
  • Boris Eloy, Deputy Managing Director, Culinary, Marketing & Communications, servair;
  • Alice Aroulanda, Communications and Projects Manager at the servair Culinary Studio;
  • Wanda Schpoliansky, strategy and project development consultant and creator of the podcast Avec Wanda;
  • Constance Lasserre, food writer and content creator @hungryconsti.
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À propos de et

Depuis plus de 50 ans, servair – membre de gategroup* – est un acteur majeur du catering aérien et du food service en France et en Afrique. Grâce à l’expertise de ses 10 500 collaborateurs à travers le monde, servair répond à tous les besoins de ses clients : plus de 100 compagnies aériennes et 300 clients food service. Au fil des années, servair a fait de son identité culinaire une priorité stratégique et s’est associée aux plus grands chefs du monde pour élaborer des menus qui séduisent les papilles. Ce développement s’est toujours fait dans le respect de ses collaborateurs, de ses fournisseurs et de l’environnement, dans les territoires et communautés dans lesquels servair opère.

*gategroup est le leader mondial de la restauration aérienne, des ventes à bord ainsi que des produits et services d’accueil. Il garantit aux passagers des expériences culinaires et de vente au détail de qualité supérieure, en misant sur l’innovation et les solutions technologiques de pointe. Basé à Zurich, en Suisse, gategroup offre une excellence opérationnelle grâce au réseau de restauration le plus étendu de l’industrie de l’aviation, servant plus de 700 millions de passagers chaque année à travers plus de 200 unités dans plus de 60 pays/territoires sur tous les continents.

About and

For over 50 years, servair – a member of gategroup* – has been a major player in airline catering and food service in France and Africa. Thanks to the expertise of its 10,500 employees worldwide, servair meets all its customers’ needs: over 100 airlines and 300 food service customers. Over the years, servair has made its culinary identity a strategic priority, partnering with the world’s greatest chefs to create menus that seduce the taste buds. This development has always been respectful of its employees, suppliers and the environment, in the territories and communities where servair operates.

*gategroup is the global leader in airline catering, retail-on-board and hospitality products and services. They provide passengers with superior culinary and retail experiences, leveraging innovation and advanced technology solutions. Headquartered in Zurich, Switzerland, gategroup delivers operational excellence through the most extensive catering network in the aviation industry, serving more than 700 million passengers annually from over 200 operating units in over 60 countries/territories across all continents.

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