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Fairmont Le Manoir Richelieu
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Steeven Gilles, Chef, Céleste, Hotel Lanesborough (Londres)

Eating for Steeven is a true passion that makes our senses vibrate and infuse our memories.  He has a great respect for the products and enjoys cooking them in their purest form to showcase their essence and create the most memorable experience for his guests. Driven by his passion, he quits school at 14 years old and decides to become a cook. He starts as a kitchen clerk at Le Petit Tachoir in the Aquitaine region. He works with Chef Coussau at Relais de la Poste (two Michelin stars) where he has the opportunity to cook with some of the most exceptional products, reaffirming his passion for fine cuisine and furthers his experience with the Raimbault brothers at restaurant La Napoule and L’Oasis, in the south of France. At merely 19 years old, it is at the Palace du Bristol with Chef Eric Frechon from restaurant Epicure that Steeven pursues his career.  London later calls him and brings him with chef Brett Graham at Ledbury.  Quickly, he is offered a sous-chef position with Chef Favario in the very renowned Lanesbourough, one of London’s most prestigious hotels, where in the very first year, the restaurant Céleste will get a first Michelin star. Now Head Chef at Céleste, Steeven’s cuisine reflects his love and passion for the good, the simple and the true.