Ralf TECH X Pierre ChomeT

Born in the Paris region, raised in Brittany, Pierre caught the cooking bug while watching a documentary on palace life.

After attending the Lycée hôtelier in Dinard and the École Médéric in Paris, he realized his dream of a grand hotel by joining the Bristol, first at 114 Faubourg, then at Éric Frechon’s three star Épicure.

There, he perfected all the basics, experimenting with fire, discipline, rigor, beauty, cleanliness and control. It was a very formative experience that gave me a good grounding”, he assures us. At the Hôtel Résidence de la Pinède, in Saint-Tropez, luxury is always present, but chef Arnaud Donckele takes him to other shores.

Following in the footsteps of Normand Frechon’s butter cuisine, Pierre explores olive oil cuisine with the most Provençal of Normans, the Mediterranean Donckele style in all its splendor.

And, beyond the cuisine, he discovers a family. La Vague d’Or was a small operation, recalls Pierre. The chef used to call us ‘my boys’, there was a lot of listening and dialogue, and he passed on a real passion to me.”

He then left for London, where he gave his all at the Atelier Robuchon.

After just over a year, Pierre flew off to Thailand, where an Atelier Robuchon opened in Bangkok under chef Olivier Limousin.

Asia, a new continent, a new culture, and my first position of responsibility.
From cooking to management, in a country inspired by the words of Buddha. There was one sentence in particular that stuck with me,” recalls Pierre. Nervousness is a weakness”. That says it all.

Visiting the markets stimulated his cooking spirit: drying fish, live frogs, spices, herbs, fruit.

Then Pierre had a blast at Vincent Thierry’s Chef’s Table, recently awarded two Michelin stars. He let me do whatever I wanted,” he says.

I freed myself from what I’d learned before, and it changed me in a monumental way.”

In 2020, Pierre successfully passed the Top Chef selection rounds.

He teamed up with Paul Pairet and then Michel Sarran, who pushed him to get to the heart of the matter in a cuisine that was still finding its feet, before leaving the adventure in the quarter finals.

Fifteen intense and decisive weeks.

If I hadn’t done Top Chef, nothing would have happened,” he says.

But that was just the beginning. He is writing the next chapter with Cristina, his wife and herself a chef who has worked in some of the world’s greatest glamorous establishments.

Their restaurant? Ambos (“both” in Spanish) in Paris.