The Chef's Journey
Marco, or Marc-Antoine, grew up in Laval, in the Mayenne region, where a love of good food runs deep. Even as a small child, he would follow his mother and grandparents into the kitchen… and help himself to the dishes cooling on the stove.
Childhood Delights in the Countryside
From wild boar stew with Christmas redcurrant sauce to cakes made with fruit from the garden, this farmer’s grandson spent much of his childhood savoring the flavors of the countryside. Produce grown with care, using the knowledge and techniques of his ancestors.
Cooking wasn’t little Marc-Antoine’s main interest; he preferred climbing trees or sneaking through the bushes to pick cherries, raspberries, mirabelle plums, and other fruits and vegetables growing around the farm. A love of good food—that was surely what drove him.
From Kitchen Assistant to Renowned Chef
Later, as he followed a seasonal lifestyle, it was once again his passion for food that led him to choose to work in a kitchen for his first season. Starting out with little experience, he rose through the ranks on merit. From kitchen assistant, he became a section chef, and so on. He was deeply interested in the craft and had a thirst for learning, season after season.
Until that year-long trip to New Zealand and that encounter with THE chef who would help him realize and develop his full potential. Augusto César Silva da Silva took him on as Sous Chef at the Green Dolphin (Kaikoura, New Zealand). It was in the “lobster town” that he taught him all the techniques of cooking and pastry making, inventory management, staff management, menu design, the creation of flavor-balanced dishes, and more. He left that establishment with composure and determination.
A challenge met with flying colors
Back in Europe, he worked his way through several seasons in the kitchen until the winter of 2019–2020, when he took the helm at the former Brasserie Lebec (Good Morning Verbier, Verbier, Switzerland). With a new concept and a new menu, this was a wonderful challenge for him—one he met with flying colors despite the unique circumstances of the time.
Umami
Unique dishes for all your events
But that’s not Marc-Antoine’s true goal. In fact, he wants to share his vision of each season and enhance his guests’ special moments—and that’s why he created UMAMI Chef Privé. It’s an opportunity to offer unique and varied dishes for any type of event. From a meal shared with friends to your wedding reception, including a cocktail party in the garden, Marc-Antoine takes care of every detail so that you have only one thing left to do: enjoy the moment and your guests.
Sharing the Flavors of the Landes
By working with local producers and entrepreneurs, he shares the flavors of the Landes and France with every season. “This adventure began long before I realized it, as if slowly distilled. I would like to thank all those who, sometimes without knowing it, have made me the person I am today—happy and fully fulfilled.” Marc-Antoine Péan.