Who is Thibault Gonzales?

A Butcher by profession, he considers his creations to be 'Haute-couture'

One of the best chefs in the French region, who works with exceptional seasonal products, from as close to the land as possible. He maintains seasonal trends while using cutting-edge techniques and showing off his regional identity.

Born in 1983 in a small town in the south of France, he is the 3rd generation of butchers/charcuterie in his family. Self-taught, he easily integrated family know-how and quickly mastered the raw materials.

As part of his training, he had the opportunity to complete an internship at the LenĂŽtre School of Culinary Arts.

Discover their courses

You almost have it!

Please complete this information before starting

Last Name (required)
First Name (required)
Country (required)

Please select a country

Do you work in the hospitality industry?

Answer Yes or No