Jérôme Banctel, the visionary chef behind the scenes at Le Gabriel restaurant in Paris, has climbed the heights of global gastronomy.
Biography
photo credits G. Gardette
Born on December 1, 1971, in Rennes, Jérôme Banctel ventured into the culinary world at a young age, beginning his training at just 16 years old. His career saw him refine his skills under the guidance of culinary masters such as Michel Kéréver and later, Bernard Pacaud at L'Ambroisie, an experience that defined his rigorous approach to quality and perfection. His career breakthrough came in 2006 when he took the helm of the kitchens at Lucas Carton, a restaurant historically known for its artful cuisine under the leadership of Alain Senderens. Here, Banctel embraced the philosophy of starting with wine to build culinary pairings that would revolutionize the concept of gastronomy. His vision further expanded when, in 2015, he became the executive chef at Le Gabriel, where his talent was quickly recognized with the achievement of two Michelin stars, a prelude to receiving three stars in 2024. Banctel is not just a cook but an artist and innovator, whose cuisine is a continual exploration between the roots of French tradition and the audacity of global influences. His work at Le Gabriel touches the most diverse points of the globe and represents the pinnacle of a career dedicated to experimentation and excellence.
