Chef Damien Gillon was born in Chablis (in Burgundy). After travelling and working around Europe's great kitchens, he has settled in Luberon valley, where his culinary imagination continues to take flight.
Damien began in the kitchen of Marc Meneau
L'Espérance ( 3 Macaroons Michelin ).
After a stint cooking at the French Ministry of Defense in paris, Damien accepted a position in England where he was in charge of pastries for the world famous
Priory Hotel in bath (1 Macaroon Michelin)
Wanting a challenge and to further develop his skills, Damien went to
Le Gourmet in Martigny, Switzerland ( 1 Macaroon Michelin) where he set-out to unlock the magical nuances of chocolate through studying techniques of pulling and blowing sugar.
Finally, at the Hotel d'Europe in Avignon( 1 Macaroon Michelin),
his experience culminated as Pastry chef, subtly influenced by all the wonderful, fresh tastes of Provence.
His journey through the Luberon countryside continues today, and he is proud to share his culinary innovations with you.