Fabrice Vulin’s culinary philosophy rests on close-knit relationships with world-class suppliers
- 2 Stars chef in Macau until 2020
- Former Executive Chef at Maison Pic***
- Forbes Five-Star French restaurant
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Following a 30-year career at a glittering array of Michelin-starred restaurants around the globe, there are few chefs that can boast a pedigree comparable to that of Fabrice Vulin, the Executive Chef at The Tasting Room, City of Dreams, Macau’s acclaimed two-Michelin-starred and Forbes Five-Star French restaurant.
Chef Fabrice is a man in love with exceptional and high-quality produce, and is renowned for his contemporary approach to French cuisine through which he creates artistic, visually striking and meticulously crafted dishes that trigger all the senses. His culinary philosophy rests on close-knit relationships with world-class suppliers, providing access to a selection of the finest and the most delicious seasonal ingredients from around the globe. These unique connections allow him to source the rarest and most highly-prized ingredients.
Born in south-eastern France’s picturesque Hautes-Alpes region, Chef Fabrice grew up eating the freshest local produce, instilling in him a passion for high-quality ingredients. From his father, a ski instructor and military triathlon champion, he inherited a competitive spirit along with a ferocious desire to continually learn and improve, qualities that stood him in good stead when he embarked on his career as a chef.
Over the past three decades, Chef Fabrice has honed his craft in some of the world’s most hallowed kitchens, from France, Switzerland and Morocco to Hong Kong and Macau. In his early years, he learned from the legendary Guy Krenzer at the famous Lenôtre Culinary Institute in Paris, before going on to sharpen his craft at fêted Parisian dining destinations such as The Royal Monceau, Hôtel Concorde La Fayette and Fouquet’s. He then moved to Geneva to work at the historic Hôtel du Parc des Eaux-Vives, a period during which he began to shape his personal culinary philosophy, before returning to Paris to become Executive Chef at La Closerie des Lilas.
In 2000, he became Executive Chef at Anne-Sophie Pic’s three-Michelin-starred restaurant in Valence, France, after which he returned to Geneva and the Hôtel du Parc des Eaux-Vives in 2003. It was a move that would prove pivotal in Chef Fabrice’s career, winning two Michelin stars in just 14 months.
Chef Fabrice’s love of new experiences then drew him to leave Europe for Marrakesh, Morocco, an experience that added another dimension to his culinary style and mastery of diverse ingredients. His horizons suitably broadened, he returned to his native France in 2010 for a three-year spell at two-Michelin-starred Château de la Chèvre d’Or on the French Riviera in Èze.
From there, Asia beckoned, where he further enhanced his reputation over three-and-a-half years as Executive Chef of two-Michelin-starred Caprice at Four Seasons Hotel Hong Kong, before making the short hop to Macau to helm The Tasting Room in 2017.
As well as being a ‘Compagnon du Devoir’, testament to the high regard in which he is held by his professional peers, Chef Fabrice is also Asia President of the prestigious ‘Maîtres Cuisiniers de France’, a historic and globally recognised organisation dedicated to the French culinary arts, with most of its members being chefs of two- or three-Michelin-starred restaurants.