A hugely successful chef and entrepreneur. Among Thierry Marx's various restaurants, "Le Sur Mesure," with Two MICHELIN Stars, and "Madame Brasserie" in the Eiffel Tower, stand out. Named "Chef of the Year" by Gault & Millau in 2006, Thierry believes in passing on his knowledge and values to young aspiring chefs and has initiated numerous community support projects. He is unquestionably an authority in French gastronomy and beyond.
Thierry Marx was born on September 19, 1959, in Paris to Polish Jewish immigrant parents and grew up on rue de Ménilmontant, dreaming of becoming a baker as he spent time in front of Bernard Ganachaud's bakery. However, due to mediocre academic performance, he was unable to attend culinary school as he desired, so he opted for a general mechanics school, though he didn't stay there for long.
In 1978, he obtained Certificats d'Aptitude Professionnelle (CAP) in pastry, chocolate making, and ice cream making from the Compagnons du Devoir. But before entering the world of gastronomy, Thierry had a diverse range of experiences.
At 19, he joined the army as a paratrooper in the naval infantry, and in 1980, he was a peacekeeper in Lebanon. Back in France, he worked as a security guard, a money carrier, and an handler, before finally, his time for cooking came.
He worked at the historic "Padillon Ledoyen" and the renowned "Taillevent," both in Paris, then moved to the "Regency Hotel" in Sydney, Australia, as a chef. From '88 to '99, he earned a total of Four MICHELIN Stars across different French hospitality establishments: at "Roc en Val" in Montlouis-sur-Loire, then at the luxurious four-star hotel "Le Cheval Blanc" in Nîmes, and finally at "Relais et Château Cordeillan-Bages" in Pauillac.
Accumulating accolades, he was elected "Chef of the Year" by Gault & Millau in 2006, became a Knight of the Order of Arts and Letters in 2012, and the following year, he was named a Knight of the Legion of Honor.
In 2010, he took charge of the restoration of the "Mandarin Oriental Paris," where the following year, they opened the restaurant "Le Camélia" and a pastry counter. In the hotel, Thierry also oversees room service and in 2012, he opened the two-star "Le Sur Mesure," followed by "Bar 8," where he offers dishes reflecting his passion for street food. He continues this passion with "Atelier cuisine nomade" in Blanquefort, near Bordeaux.
Thierry realized his childhood dream by starting the "Theirry Marx Bakery," offering products made with 100% organic cereals. In 2018, he took over the restaurant "Madame Brasserie," located on the first floor of the Eiffel Tower.
Every restaurant by Thierry relies on his consulting agency, 360° F&B/MDE, which assists in every stage of restaurant creation, from conceptualization to interior design, promotion, and managerial and training consultancy, including for private clients.
Thierry has made several television appearances as a judge on Top Chef France and as a guest in the series "Joséphine, Guardian Angel." Moreover, he has authored numerous books, with his latest in 2018, and has engaged in various collaborations, such as with the mineral water brand Badoit, École des mousses, and the CNRS for preparing 350 dishes, including a Christmas lunch, for a space mission.
Starting from 2002, the chef initiated culinary training projects called "Cuisine Mode d'Emploi(s)" in centers where he offers a short course combining theoretical and practical knowledge, provided free of charge to the unemployed and those looking to switch careers.
Being the committed chef he is, in 2010, he developed 65 recipes for Restos du Cœur, an association for distributing meals to those in need, not for commercial purposes, but as tools for cooking workshops and combating illiteracy in restaurants.
Thierry is a founding member of the "Collège Culinaire de France" (Culinary College of France), the "Disciples d'Escoffier" (Disciples of Escoffier), and, alongside Raphaël Haumont, the French Center for Culinary Innovation (CFIC).
In September 2020, he launched a three-year degree program in Souillac, focusing on social and environmental responsibility for future entrepreneurs in the restaurant industry, encouraging collaborations with local producers and short supply chains.
In 2012, Thierry became the honorary president of Rencontres François-Rabelais, a forum centered on food and culture themes, and 10 years later, he was elected president of the Union of Trades and Industries in the Hotel Industry (UMIH).
Thierry Marx's extensive career confirms him as a successful chef and entrepreneur; he’s an individual committed to important issues like environmental protection and creating constructive social contexts.
