Paul Bocuse

Paul Bocuse was born on February 11th, 1926 in Collonges-au-Mont-d'Or, from a family of cooks transmitted from father to son since the XVIIth century.

He earned his first Guide Michelin star 1958, and won the Meilleur Ouvrier de France contest three years later. In 1960, he transformed his father's hostel-tavern and earned his second Michelin star, and then his third in 1965.

Named "Cook of the Century" by Gault-Millau and "Pope of cooking" in 1989, Paul Bocuse has been representing for about half a century the work he brought out of the shadows : Chef.

Owner of numerous restaurants in the Lyon region, apart from the starred tavern of Collonges-au-Mont-d'Or, he develops a lot of international businesses related to his name.

Jérôme Bocuse

Jérôme Bocuse, son of Paul Bocuse, born in 1969 in Lyon, left very early for the USA in order to discover a new universe and to earn his diploma in the Culinary Institute of America and Florida. He ended up remaining there, walking in the steps of his father, Monsieur Paul.

Jérôme Bocuse has been representing French gatronomy for more than 20 years in the prestigious Disney World amusement park in Orlando, with more than 2000 servings a day.

"I didn't leave France for no reason, but to represent it, he nuances. We are ambassadors of gastronomy. Each day here we serve thousands of customers and we make them discover our riches, our culture and our gastronomy."

Jérôme Bocuse is also the head of Bocuse d'Or, one of the most prestigious gastronomy contests created in 1987 by his father, thus perpetuating the family tradution.

Paul-Maurice Morel

Paul-Maurice Morel, whose passion for the personality of the Grand Chefs begun when he was a child, started to work to reach his goals very early : to achieve his dreams and to follow in the steps of his elder, Paul Bocuse. After specializing in accounting & management, he joined the Institut Paul Bocuse in 1992 to train in International Management in Hotel and Catering, concretizing what he learned abroad in London, Boston, Xia Men.

Entrepreuneurship and love for craftsmanship are a part of his DNA.

Following the validation of his position as a reserve Officer in the Armée de l'Air, he created and managed various projects before joining the Brasserie Le Nord in 1997, first as management controller and then as Assistant Director. In 1998, at only 26, he became the Director of the Brasserie Le Sud.

Remaining faithful towards his projects, he joined the Restaurants & Brasseries de Lyon® Bocuse with the position of Associate General Manager.

Paul BocuseThe Constellation

If Monsieur Paul has been leading the Maison Mère in Collonges for more than 60 years, he is also at the source of many projects aiming towards the development of culinary art. Because of this, there are now a lot of organizations which have outsourced management.

Abbaye & Restaurant 3* de Collonges
Restaurants Fond RoseMarguerite
Brasseries NordSudEstOuest
Brasserie des Lumières
Comptoir de l’Est
Fondation Paul Bocuse

Les Bocuse d’Or
Les Bocuse Winners
L’ Institut Paul Bocuse
La Cité internationale de la Gastronomie
Les Halles Paul Bocuse
La Crèche d’entreprise