Iconic and visionary chef, Thierry Marx reinvents gastronomy by blending culinary innovation, science and social commitment. A leading figure in French starred cuisine, he is also a dedicated entrepreneur for professional inclusion.
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Spoken languages : French (native), English (fluent), Japanese (basic)
This avant-gardist of modern cuisine bordering on alchemy, known for his liquid quiche lorraine and nitrogen-cooked meringues, emerged from his apprenticeship years armed with several qualifications: pastry chef, confectioner and ice cream maker-cook. But at 20, fate decided otherwise, and Thierry Marx found himself serving as a UN peacekeeper in Lebanon. From this dark period, he tried to remember the best: the cuisine of a country, its culture, its atmosphere, the benefits of meditation and martial arts.
Twice starred and crowned by the Gault&Millau in 2006, Thierry Marx, brigadier with the Willis face, was elected ‘Chef of the Year’.
In October 2008, he initiated the Foodlab, a cooking lab on the border between gastronomy and science. It is a place of experimentation bringing together scientists and internationally renowned chefs. From February 2010 to April 2014, he was one of the jurors on the Top Chef show on M6 with Ghislaine Arabian, Christian Constant, and Jean-François Piège.
Since April 2010, he has been in charge of the restaurant at the Mandarin Oriental Paris. Since June 2011, he has opened the restaurant Sur-mesure by Thierry Marx, the Camélia, and a pastry counter. In 2012, his restaurant Sur-mesure by Thierry Marx was awarded two stars in the Michelin Guide and four toques in the Gault&Millau Guide. In 2014, he was named Chef of the Year in the Pudlo Guide and received the Three Plate Award. He was also made a Chevalier des Arts et des Lettres in April 2012 by Frédéric Mitterrand. The same year, he was honorary president of the Rencontres François-Rabelais. He was made a Knight of the Legion of Honour in July 2013.
Thierry Marx is one of the most renowned French chefs in the world.
