For the past few months, Jack has been leading the kitchens at Riviera Fuga, our barge moored opposite the Grand Palais, where the flavors of Italy and Japan meet. Managing orders, quality control, team organization, and service oversight, he ensures the smooth operation of this demanding yet creative fusion kitchen every day.
However, his culinary journey began long before FUGA. Five years ago, Jack took his first steps at the Renaissance Paris Arc de Triomphe. Starting as a commis chef, then chef de partie, he discovered the demands of high-end hospitality and built a strong foundation. He then joined Stéphanie Le Quellec's teams at Vive, Maison Mer, a significant experience that refined his technique and developed his interest in working with aged products, a passion that stays with him to this day.
Between two services, we asked him a few questions to better understand what inspires him, what he loves to cook, and the ingredients that excite him.
What's your favorite dish to cook from the new menu?
"Grilled octopus." The answer is immediate. This dish has been completely redeveloped from the old menu, with a new cooking method and a new sauce. A precise effort that he particularly enjoys, making it one of his favorite dishes to send out to the dining room today.
And when you're on the other side of the plate, what do you prefer to eat?
Here, a change of pace. His favorite dish is neither Italian nor Japanese, but a classic comfort food: ramen.
If you could create a signature dish, what would it be?
This time, the answer reveals a lot about his journey. Having worked in Stéphanie Le Quellec's kitchens, Jack developed a strong interest in aged products. He readily mentions a beautiful ribeye steak, but above all, a product he dreams of working with one day at FUGA: a magnificent aged whole fish. An idea that perfectly summarizes his culinary vision: starting with an exceptional product and placing it at the center of the plate.
Conversely, the ingredient he "hates to cook"? It's artichoke.
What do you think about when you cook?
Music. Not necessarily during service, when he prefers calm and concentration, but more so when he's thinking about new recipes. Rock, pop, various playlists: music is one of his sources of inspiration.
What's the biggest cliché about chefs that annoys you?
"That they're all cold and mean." A reputation that makes him smile. "Me, I'm nice."
Jack's Quickfire Questions
Lunch service or dinner service?
Evenings are livelier.
Without salt or without butter?
Without salt. But with lightly salted butter.
French or Italian cuisine for life?
French.
Burrata or Parmesan?
Parmesan.
Red wine or white wine?
White wine.
Cooking with music or in silence?
Silence for cooking, music for inspiration.
Summer recipe or winter recipe?
Winter.
Coffee or matcha?
Coffee.
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