Amandine Chaignot: the modernity of Fine dining


  • Parisian renowned chef
  • Jury at the TV show Masterchef
  • Bocuse de bronze at the «Bocuse d’or France» contest 2012

Other French chefs here. More female chefs here.

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All chefs say that it starts during childhood…

First of all, Amandine Chaingot grew up in a happy family where the whole house life was gravitating around a large wooden table. At that time, diners meals were not over complicated, but always made with garden vegetables, meat from the butcher and the desire to do well. She believes her mum gave her the taste for genuine things, a kind of generous simplicity. When she was young she dreamt about becoming a firefighter, veterinary, adventurer, designer. But to respect the family tradition she first started the pharmacy Uni, before realizing that what she was craving for was something else…

Then, quickly amandine Chaignot found herself at the Ferrandi cooking school where I learnt the basis. The Mother sauces, puff pastry, soufflés, béchamel sauce. Then professional kitchens in restaurants. Thrown in the deep end. Her very first chef, Mark Singer took her under his wing, and slowly I found my place in the team. La Maison de l’Aubrac, La Maison Prunier, le Plaza Athenee… Then, she is lucky enough to meet and work for the most famous chefs ; Alain Ducasse, Jean Francois Piege, Yannick Alleno, Eric Frechon… beyond the “savoir faire”, they passed on to her their passion, their sensitivity, their inspiration… and there’s a bit of all of them in the plates she cooks nowadays.

Furthermore, Amandine Chaignot is often asked to describe her cuisine, to define what is her style. .. And there’s nothing as complicated as that. Of course, her roots are French, but she is inspired by what surrenders her, what she likes. Indeed, her cuisine is reflecting what she is; simple, spontaneous, sincere.  Yet, it just takes different forms according to circumstances and the mood of the day, but never without gourmandise and generosity.

Because at the end of it, that is the only thing that matters; pleasure and sharing

A strong background

Since January 2015 : Executive Chef at the Rosewood London
2013 : Jury of the TV show Masterchef in France
March 2012 – May 2014 : Executive Chef at the Raphael Hotel
February 2010 – March 2012 : Executive sous-Chef at l’Hôtel de Crillon*, with Christopher Hache
April 2008 – January 2010 : Head Chef at the Hôtel Meurice ***, with Yannick Alleno
May 2007 – March 2008 : Head Chef at the restaurant La Ferrandaise
September 2004 – May 2007 : Chef de partie at the Hôtel Bristol **, with Eric Frechon
April 2004 – September 2004 : Chef de partie at the Ritz London
June 2001 – April 2004 : Chef de partie at the Hôtel Plazza Athénée, with Jean-François Piège
August 1999 – May 2001 : Commis & demi-chef de partie et the restaurant Maison Prunier*, with Bernard Leprince
July 1998 – July 1999 : apprentist at the maison de l’Aubrac, with Mark Singer




Other French chefs here.
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