Hard work, talent, and many awards... “but at a certain point, it's right to enjoy this success.” Chef Etchebest opens up.
The news
For Philippe Etchebest, it's not yet time to retire, but it's definitely time to think about the future, which will most likely lead to some big decisions. Now 58, the famous French chef has had a super successful career, with Michelin stars and TV shows - from Cauchemar en cuisine and Cauchemar à l'hôtel to Kitchen Nightmare and Hotel Nightmare - as well as running four restaurants: Maison Nouvelle (two Michelin stars); La Table d'Hôte (one star); Le Quatrième Mur, a bistronomic brasserie, and Signature, a restaurant specializing in ravioli. At his side in managing his “gastronomic empire” are his wife Dominique, with whom he has formed a solid couple for more than thirty years, his son Oscar-Luis, and a team of loyal collaborators.
Far from stopping—with his head still full of ideas and projects to carry out and four restaurants to run—Etchebest, in a recent interview with Konbini and reported by InfoBae at the start of the new season of Top Chef, shared some of his thoughts on the future and the desires of a man who has dedicated his life to work: "I have been a company leader for some time now; it is another facet of my work. Over the years, there has been an evolution that has led me to change my way of thinking and acting from time to time. I have focused less on certain aspects in order to devote myself to others. This evolution has nourished me and will undoubtedly continue to nourish me for a while longer, until I gradually step down. I'm thinking about it.
I have valuable colleagues to whom I want to pass on everything I know; sooner or later, they will take my place. I don't want to grow old working. That's not what I want; I want to stop and enjoy everything I've achieved in the past. If I am where I am today, it's only because I've worked hard. I encourage everyone to have the ability to work, to commit themselves, to have fun, and to experience the satisfaction of succeeding because they've worked. It's the greatest reward you can have, but at some point, it's right to enjoy that success".
