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Ce n’est pas un CV que celui de Gilles Hérard mais un extrait des étoilés du Guide Michelin : après les écoles hôtelières de Challes-les-Eaux puis de Thonon-les-Bains, il rejoint Michel Rochedy à Courchevel puis Alain

Source: http://www.montagne-et-vous.com/index.php?post/2009/10/30/Les-Tables-de-lAlpe-%3A-portraits-des-chefs

Jean-Yves Poirey
taped at Le Saint-Honore, Le Meridien
Rio de Janeiro, Brazil
http://www.lemeridienhotels.com

Jean=Yves Poirey was born in French Argelias, and moved with his family to France, to the village of Annecy Haute-Savoie, when he was 10. There, with his grandparents and parents — who were owners of restaurants — he discovered his culinary gifts

At 15 Poirey started at the hotel school at Thonon Les Bainsø. From school he started working on cruise ships, cruising the Caribbean, the South American and the African coasts, and the Mediterranean. Returning to dry land, he started working at Le Meridien Damascus in Syria, then at the Inter-Continental Hotel in Geneva, Switzerland. Poirey returned to Le Meridien Group, and worked at Le Meridien hotels in Lagos, Nigeria; Libreville, Gabon; Kuwait, and Le Meridien Bahia in Brazil. Moving to Rio de Janeiro, Poirey worked at Le Meridien Copacabana, where he stayed for six years. Since then, Poirey has returned to Le Meridien Lagos in Nigeria.
 

Claude Troisgros
Troisgros
Rio de Janeiro, Brazil

Hailed by critics as one of the outstanding new chefs to arrive on the Brazilian restaurant scene, Claude Troisgros thinks his success was fated: ‚“I always knew what I would be when I grew up,‚” he explains.

Claude Troisgros has cooking in his blood ‚Äì literally in the genes. His father Pierre and uncle Jean founded the celebrated Troisgros of Roanne where Claude was turning out a perfect beurre blanc when most children were learning the alphabet. ‚“I was raised in the kitchen,‚” he says.

At 16 Troisgros went to the Hotel School of Thonon-les-Bains and on to an apprenticeship with Paul Bocuse. Years before, Bocuse, a family friend, had made seven-year-old Claude sign a ‚“contract‚” stipulating that his first job would be at Bocuse´ restaurant. Troisgros spent several years working in Europe´s most celebrated kitchens, including Taillevent in Paris, the Connaught in London, and Tantris in Munich, with stops at Troisgros between jobs. When Gaston Lenotre offered him a position as chef at his restaurant Pre-Catalan in Rio de Janeiro, Troisgros jetted off to Brazil with a two-year contract. Once there, he fell in love with a country — and with Marlene Pereira da Silva, who became his wife. In Brazil he began to use tropical ingredients, localizing his family´s signature French cuisine. He even launched Roanne, his first solo restaurant venture, across the street from the city´s open-air market. Word quickly spread, leading to the elegant but informal restaurant Claude Troisgros. Trendsetters and power brokers made it their new dining spot; critics applauded. Troisgros followed with another Roanne in Sao Paulo, and a cookbook, Da Cabeca a Panela (‚“from the head to the saucepan‚”).

Claude Troisgros´ C.T./Claude Troisgros in Manhattan was the first culinary venture in the U.S. for a member of the Troisgros family. ‚“Something acidic, something crispy, and something green,‚” he says, in every dish. Troisgros quickly won over the likes of Ruth Reichl of the New York Times, who awarded him three stars. Troisgros, of course, became a member of the James Beard Foundation, and looked to Miami for his next spot, Blue Door. Rio, however, is his home. Rio, and the three-star Claude Troisgros restaurant. It is in Rio that he has already left his imprint on the country´s culinary style and scene. He is consulting chef for the Yacht Club of Rio de Janeiro as well as for La Tavola d´Oro, a restaurant in Aracaju. He is an active member of Brazil´s most prominent culinary associations, including The Brazilian Association of Restaurant Owners, The Hotel, Bar, & Restaurant Trade Association of Rio de Janeiro, and the National Brazilian Association of Haute Cuisine. He also serves as a distinguished member of the jury of the School of French Haute Cuisine, and the jury for the Pinhao Cooking Contest in Rio.