Jean-Christophe DUC

A native of the Bresse region of Burgundy, he spent his youth between the Revermont, Beaujolais and Charolais regions, where he developed a vast knowledge of the terroir and, of course, of poultry and beef.
His career has been shaped by extensive training and the influence of great masters such as Fernand Point, Daniel Giraud, Yves Thuriès, Lucien Bouvier, Gabriel Paillasson, Georges Blanc and Jacques Lameloise.
After completing his initial training, Jean-Christophe went to Lyon to join the Compagnons du Tour de France.
For seven years, he worked in a number of prestigious establishments, most notably those operated by Meilleurs Ouvriers de France (MOF) and Relais Dessert.
To improve his teaching skills, he spends two months at the ENSP as an assistant.
Jean-Christophe then expanded his international expertise, starting out in the Netherlands, where he developed a passion for foreign languages.
During his time in Germany, he completed a European Master’s degree and went on to manage 35 companies as head of personnel, development and quality in Berlin.
Working as a consultant for a number of international companies has given him the opportunity to merge regional gastronomic traditions with the precision of French cuisine.