Romain Fouquet

Romain’s culinary journey began at age 12, assisting his father in the family catering business in Provence. He pursued formal culinary studies at 15 and, after graduating, moved to England where he spent four years, including time at the Michelin-starred Le Manoir aux Quat’ Saisons under Chef Raymond Blanc. In 2011, he was named Young Chef of the Year by the Academy of Culinary Arts of Great Britain.

He continued to build his experience at top establishments, including L’Oustau de Baumanière (3*) in Provence, Daniel Boulud (3*) in New York, and as Head Chef in Mexico City for Grupo Habita.

In 2016, Romain joined Le Berceau des Sens, EHL’s fine dining restaurant, as Sous-Chef. He was promoted to Lecturer in Practical Arts in 2021. When EHL launched its bistronomic restaurant, 1893, in 2022, Romain seized the opportunity to further express his culinary creativity through a more contemporary and dynamic menu. That same year, he reached the semi-finals of the prestigious “Meilleur Ouvrier de France” competition, highlighting his dedication to culinary excellence.

As a Lecturer, Romain shares his knowledge with passion and patience, while instilling the discipline and precision required in the profession he has chosen to master.