Chef de cuisine

Gwendal Le Ruyet, a Head Chef with experience from France, the United States and Ireland, joined the Céleste team at the beginning of 2009. He grew up in Brittany, with ist abuadance of organic fruits and vegetables, which formed his early passion for food, taste and cooking. After cooking school and two years of managment studies, he returned to the kitchen drawn by its dynamic force. He began his career working for Alain Ducasse at Il Cortile, Paris where he took upon his philosophy of respecting product, season and detail, and learnt to cook french, mediterranean and italian cuisines. The biggest influences of his career was five years with Ducasse, Il Cortile, Abbaye de la Celle and 3 years at The Essex House in New York (3*** Michelin guide). He was a part of the opening team of the luxury boutique hotel Ice House in Ireland, and spent summer at two star L'Ousteau de Baumaniere in Provence (2** Michelin guide).