Chef Dominique Theval enjoys the constant change and excitement that his vocation provides: “Everyday, there is something different happening, so it is never boring,” he explains.
Dominique grew up in Paris, he attended Ecole Hoteliere de Jean Ferrandi, a French cooking school where he earned a Certificat d’Aptitude Professionelle de Cuisine. While attending cooking school, he was selected by Chef Jean Plet to be an apprentice at the Hotel Meurice in Paris. He later became Premier Commis de Cuisine at Restaurant Relais Louis XIII. After working at a number of restaurants in Paris, he moved to London where he was Chef de Partie and Chef Saucier at the Whites Hotel and then Demi Chef de Partie at the Four Seasons Hotel, which earned the best restaurant of the year in 1987 by Executive Travel Magazine.
Member Since: 2013