He is definitely the “sportiest” of the Norwegian chefs competing for the Bocuse d’Or. His professional itinerary leaves the impression of an inexhaustible practitioner of cuisine, and of culinary competitions in particular. Trained at the Godalen Hotel School and the famous Culinary Institute of Norway in Stavanger, he began his career working at a string […]


Franck Putelat comes from the Jura and started his career in traditional manner in his region by acquiring the CAP and BEP diplomas. From the outset, he showed a great determination to rise to the top. At the age of only 17, he was hired at the kitchens of the Hôtel de France in Les […]


The resume of this 31-year-old chef leaves the impression of a man who, born as he was into a family of restaurateurs, has never doubted his vocation, alternating training and challenges with the sole goal of becoming ever better. Between time spent at reputed restaurants, with the Haeberlin family, Harald Wohlfart and Helmut Thiltge and […]