Gastronomy is a real passion for Serge, he has been Chef de Cuisine for 30 years.

Once he decided to tell the world of his passion for cooking, it was natural for him to create a cooking school. He now spends a lot of his time demonstrating his knowledge and abilities to lovers of gastronomy.

Serge also teaches in Culinary schools in Japan and Ireland, as well as working as an international consultant for hotels across Europe, the United States and Mauritius.

He has written cookery books, appeared in gastronomic demonstrations, and broadcast on french  and global tv shows.

The following pages will you some ideas of his dishes and cooking .

 

Equipe

 

A native from southwestern France, Serge began his career locally before travelling abroad.

After a brief stay in Belgium and Luxembourg, he left Europe for the Caribbean islands, where he was head chef in Saint Martin.

Four years later, he decided to leave for the United States, where he expanded his knowledge  working for Patrick Terrail at the Ma Maison in Beverly Hills.

In 1991 he reurned to France where he spent two years at the 4*de luxe Aspen Park in Meribel. Following this, he then became executive chef in charge of the kitchens of the Royal Plaza hotel, (5*), Montreux, Switzerland.

Serge then decided to head for the Cote d’Azur, spending six years as Head Chef of the “Star of the Seas” at the Miramar Beach hotel in Theole. In 2001, the opening of the five star Le Mas Candille gave Serge the opportunity to demonstrate his knowledge of gastronomy, where he became Head Chef of the restaurant Candille.

His hard work, creativity and perseverance came to fruition in 2005 when he was awarded a michelin star.

Over the years, Serge Gouloumès’s cuisine has become a  voyage around the world, with accents from the south, the east and Asia.

He knows, with the elegance of each plate, the artistic harmony required to adapt his cuisine to the customers expectations.

 

 





Le mas Candille - Monaco Paradigm - Legal