Frank Putelat: a Taste and talent for competition
- French 2 Stars chef
- Bocuse Silver winner competition
- Best French Craftmen since 2019
- Fine Terroir cuisine
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First of all, Franck Putelat comes from the Jura. Then started his career in traditional manner in his region by acquiring the CAP and Brevet de Maîtrise diplomas. From the outset, he showed a great determination to rise to the top. Indeed, at the age of only 17, he was hired at the kitchens of the Hôtel de France in Les Rousses.
Since then, he has followed a steady ascent, going from the Auberge de Chavannes, Taillevent, under the direction of Philippe Legendre. Also, to Georges Blanc’s restaurant at Vonnas, where he was Executive Chef. Furthermore, this career path has also allowed him to take part in different promotional activities around the world. from New York to Singapore, Peru, Canada and elsewhere.
He acquired a taste for competition when he entered a contest for Apprentice Chefs in 1986.
In 2003, after entering 12 culinary competitions, he won the Bocuse d’Argent which raised him to the highest levels. Most of all, it allowed him to continue his discovery of other culinary cultures through travelling. In 1998, he became the Chef at the Hôtel de la Cité in Carcassonne.
In 2005, with his wife Céline, he made his dream come true by opening the Parc Franck Putelat in Carcassonne. There, their keywords are meticulousness and excellence applied to cooking, decoration and service. Yet, for all his meticulousness, Franck makes a point of keeping passion at the forefront of his cuisine. And that’s doubtless what won him his second Michelin star in 2012. In 2013 he opened a 4* hotel where his guests can extend their wonderful stay.