Son of multi-starred chef Régis Marcon, Paul Marcon won the prestigious Bocuse d'Or 2025, continuing a family tradition of culinary excellence.
Paul Marcon grew up in Saint-Bonnet-Froid, in Haute-Loire, at the heart of his family's culinary tradition. His father, Régis Marcon, had already won the Bocuse d'Or in 1995, inaugurating a true culinary dynasty.
After studying hospitality in Thonon-les-Bains, Paul honed his skills in prestigious restaurants such as those of Jérémy Galvan and Gaëtan Gentil in Lyon, and also gained experience in Sweden. His career in the world of competitions has also seen him shine on the international stage: he took part in WorldSkills, won the Trophée Jean Delaveyne in 2022 and came out on top in the French national selections for the Bocuse d'Or.
In January 2025, Paul won the gold medal at the Bocuse d'Or in Lyon, becoming the new ambassador of French cuisine worldwide. His menu included dishes with a strong regional influence, such as venison tourte with foie gras and mushrooms, followed by a refined composition of celery, green apple and Chartreuse.
After his victory, he returned to the Régis et Jacques Marcon restaurant in Saint-Bonnet-le-Froid, where he works alongside his brother Jacques. Paul is described as a chef with an almost scientific technical rigour, driven by a genuine connection with local ingredients.
