Fabrice Desvignes inherited his passion and gift for cuisine from his family. Owners of star-ranked restaurants, his grandparents handed down all the know-how he needed to become a great chef. His career really kicked off when, still only 16, he worked as an assistant chef during the summer months. After full professional training, he completed internships in several renowned restaurants including Aux Armes de Champagne and the Ivy in York. Then he worked for Georges Blanc, where he was originally hired as a commis chef but eventually became a line chef. Enthusiast that he is, he asked to do his military service in the kitchens of the joint chiefs of staff of the French Ministry of Defence. He then broadened his experience in a variety of prestigious establishments, especially in Switzerland, at the Hôtel Beau Rivage in Geneva and with Bernard Ravet. His main motivation for participating in the Bocuse d’Or was to face the critics and general public. From 1999 to 2011, he worked in the kitchens of the Senate Presidency. 2011 marked an important change in his career: he agreed to join the team of professors teaching the Bachelor Ferrandi degree at the famous Grégoire Ferrandi School in Paris. In 2012, he returned to the Senate Presidency while continuing to teach at Ferrandi.After long months of preparation, 2015 was the great year that brought him the much sought after title of Meilleur Ouvrier de France.