Paul Marcon was born into a sort of cocktail of nature, mountains, sports, cuisine… and a taste for competition—an ingredient passed down by his father, Régis, Bocuse d’Or 1995.
These defining elements led him, at the age of fourteen, to the hospitality school in Thonon-les-Bains, where he received solid training over several years. With his diploma in hand, he then worked in Lyon alongside Jérémy Galvan and Gaëtan Gentil.
He made several trips to Sweden with Noémie, who would later become his wife—an opportunity to gain experience with renowned chefs (Mathias Dahlgren, Magnus Ek, Tommy Myllymäki) while nurturing a deep love for the North.
Competition fascinates him as much for the spectacle as for the personal challenge it represents. The Bocuse d’Or quickly appeared to him as the ultimate goal, but first, he had to “cut his teeth” in other major competitions. He participated in the World Skills, reaching the finals, and won the Jean Delaveyne Trophy in 2022—a sort of final warm-up before winning the French selections for the Bocuse d’Or and then… the grand finale in January 2025.
Afterward, he returned to his roots in Saint-Bonnet-le-Froid, where he found his place in a talented duo with his brother Jacques in the family establishment. Noémie also works there as a maître d’hôtel.
Sports remain his refuge for staying in shape, with a particular passion for running, cycling, and, of course, cross-country skiing!
