Today we’d like to introduce you to Michel Thomann
Hi Michel, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
– I was born in France and raised by my grandparents. It was my grandmother who ignited my passion for cooking at a really young age. I went to culinary school at the age of 14 and it was then that I began my Culinary journey. I was an apprentice with Chef Paul Bocuse at the age of 21. I spent many memorable years learning and perfecting techniques working under him. I am very grateful to have had this opportunity and this experience helped me become the chef I am today.
– I was influenced by my grandparents growing up on their farm in France. I learned everything from the ground up. From having my own garden growing herbs and vegetables to tending to livestock to ensure I always had the highest quality meats.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Life isn’t always easy… very quickly I found myself on the path of life, all alone, without family… I’ve traveled a lot and learned a lot… there have been highs but above all lows… life has forged me… But each human being has these experiences… each person is unique… you just have to take out the good and move forward…
Appreciate you sharing that. What else should we know about what you do?
– I like to wake up around 6am and have a coffee with my breakfast. I spend 3 hours in the morning browsing the social media of the top chefs and food trends. At 12pm I go to the gym and get my daily workout done. After the workout I will head home and spend a few hours in my kitchen experimenting with recipes and new techniques. Cooking professionally there is a lot more pressure and I am meticulous about the details. Cooking at home is a more relaxed environment and allows me to experiment and perfect different recipes I create. I set up my first business in Switzerland, collaborating with the best chefs, and very quickly began to create my own techniques and recipes, which I call creation. I became quite exclusive and personal, and had the opportunity to earn a lot of money, but I preferred to be myself, alone and wild, without being in the ‘establishments and fake.
What are your plans for the future?
I am 62 years old, the future will be coure 😂, I want to remain myself, always the same, I help many young chef who have. No means and I listen to them through my multimedia media (instagram ). For my part, I listen to my privileged customers, multi-millionaires and billionaires in search of excellence. I create new things,
Contact Info:
- Website: https://www.chefmichelthomann.com
- Instagram: @Chefmichelthomann
- Facebook: French chef
- Youtube: Whitetigerfoodies
