Initially the holder of a high-school certificate in Catering Technology, Fabien has more than 16 years of experience as a Chef and Manager in the catering trade. He has worked for several major restaurants in Paris and abroad (in the United States, Switzerland and Australia).
Furthermore, Fabien has had the opportunity of working for different types of restaurants, ranging from fast food to traditional food and gastronomy. He has consequently developed skills in culinary production and, above all, he is highly proficient in supply and inventory management techniques. With a background in traditional cuisine, he quickly came to appreciate raw food and its innovative techniques. Today, in addition to being the head chef at 42 Degrés, Fabien is its head of Human Resources and oversees the organisation of the restaurant.