HOTEL DU CASTELLET

Executive Chef Fabien Ferré, Executive Chef

Portrait of the Chef

Portrait of the Chef

Since 2023, Fabien Ferré has been leading the kitchens and dining experience at Hôtel & Spa du Castellet, after spending ten years alongside Chef Christophe Bacquié.

At just 35 years old, he became the youngest chef to be awarded three Michelin stars. It was the first time a previously non-starred chef received this distinction directly.

This exceptional achievement reflects not only his generosity and high standards but also his full commitment to delivering an unforgettable gastronomic experience.

A success made possible by the strength of a close-knit brigade, driven by friendship, experience, and passion.

A journey shaped by excellence and passion

Immersed in the world of gastronomy from an early age, Fabien Ferré grew up in Burgundy, between his grandparents who were farmers and his parents, both pastry chefs and chocolatiers. Very quickly, cooking became his true form of expression.

After training with Chef Daniel Rogié, he honed his skills in several renowned establishments: Les Terrasses, Le Moulin de Martorey, and the legendary Maison Troisgros*, where he refined his technique and developed uncompromising standards.

In 2013, he joined Hôtel & Spa du Castellet as Sous-Chef. Talented and passionate, he won the Trophée de l’Espoir in 2014 and became a finalist for Meilleur Ouvrier de France in 2018.

That same year, the restaurant earned its third Michelin star.

Discover the Gastronomic Restaurant

Chef Fabien Ferré A sincere and delicate cuisine

Rooted in his Burgundian heritage, Fabien Ferré nurtures a deep love for quality ingredients, fine wines, and the joy of sharing.

Today, his inspiration comes from the Mediterranean and Provence: fresh fish, sun-drenched fruits and vegetables...

For him, this is what cuisine is all about, a terroir-driven gastronomy that celebrates the essentials: the product itself, approached with authenticity, creativity, and generosity.

"All that matters is the excellence of the products".

The Chef maintains a close relationship with local producers and fishing artisans, placing great importance on sourcing the best suppliers through short supply chains.

This commitment to proximity and quality is part of a responsible culinary approach.

“I value this closeness and the trust that builds over time. The Provençal terroir is full of fascinating producers, and it’s important to me to showcase their products.”

Discover an exceptional gastronomic table, focused on delicate cuisine with marine and plant flavours.

3 Michelin Stars in 2024!

Let yourself be carried away by an exceptional culinary duo, between Marine Expression and Vegetable Expression.

A sensory journey between land and sea, where each creation expresses authenticity, finesse, and character.

Fabien Ferré is joined by trusted collaborators: Guillaume Cocault in the kitchen, Loïc Colliau and Rémy Barbagelata in pastry, and Jonathan Pral in sommellerie.

A dedicated, passionate team, resolutely focused on excellence, ready to make the stars shine and offer each guest an unforgettable experience.