« The cuisine of Teppan is about creating culinary emotion by highlighting good local products with three gestures and seasonings inspired by my travels. The four fundamental elements are combined, linked intimately: the land that bears the ingredients, the water that irrigates them and gives them life, the air that makes dough rise, and the fire that materializes them. »
— Thierry Marx
Photo : Pluris
After working as a pastry chef, a chocolate maker, and ice cream maker, Thierry Marx made his name in the most prestigious gastronomy houses (Ledoyen, Taillevent, Robuchon…). He received his first Michelin star in 1988.
After being the recipient of many recognitions awarded by his peers as well as the most well-regarded gastronomic authorities, Thierry Marx has been committed to supporting social causes.
In 2012, he opened at Paris Cuisine Mode d’Emploi(s) a free training program in the restaurant trade (Cooking, Bakery, Service), primarily intended for young people without a degree and people in rehabilitation or professional retraining. Since then, training centers have also opened in Villeneuve-Loubet, Besançon, Dijon, and in the Paris region.
Today at the head of several restaurants in France and Japan, Thierry Marx draws his inspiration from his many travels. He is a man of complete taste who works to make gastronomy accessible to all.
Régis Versieux : Executive Chef
Used to starred restaurants, young chef Régis Versieux is at the head of Teppan’s kitchen. Indeed, after starting his apprenticeship at Lasserre with Bernard Joinville, he continued his training at l’Atelier Saint Germain with Joël Robuchon where he developed his talents and creativity. This experience proved very formative to him.
He then worked at Lucas Carton during the time of triple Michelin-star chef Alain Senderens. In 2015, he is at the head of the restaurant Le Bien Aimé, where he presents a revisited French gourmet cuisine.