Davy Tissot
Winner Bocuse d’Or 2021
Since its early years as commis, Davy Tissot’s career has been strewn with stars. Hanged up on the door of the restaurants he’s been working in: from Auberge de Colonges to Restaurant Jean Brouilly and Auberge des Cîmes.
When starting his career, Davy has set himself the goal of becoming Meilleur Ouvrier de France, which he achieved in 2004, at only 31. He’s now proudly wearing the tricolor collar. He didn’t stop there as in 2006 he’s named as “Grand de Demain Gault & Millau “ as well as “Grand Chef Relais & Château” in 2010. This is why we can’t quite believe this talented chef when he pretends that he doesn’t enjoy eating, even though he keeps a very moving memory of his Sicilian grand-mother’s spaghettis Bolognese.
Davy Tissot is ambitious and never gives up. In 2000, he reached the 3rd place at Bocuse d’Or France and from this day has set himself the goal to represent France and win the Bocuse d’Or in Lyon, one day. Winner of Bocuse d’Or France 2019, Davy will proudly represent France at Bocuse d’Or.
The Davy's Team
Commis
Nicolas FERRAND
Commis officiel
Arthur DEBRAY
Responsable de la recherche et du développement des recettes
Naïs PIROLLET
Chef de projet logistique
Julien DUBOIS
Chef conseil
Alain LE COSSEC
Coach officiel
Yoann CHAPUIS
Nicolas Grüner
Commis
Raised in a family of bakers in Alsace, Nicolas developed his passion for cooking, his drive and perfectionism by their side. These qualities made him the ideal commis to work alongside Davy during Bocuse d’Or France, which they won together with the award for Best Commis. Nicolas will continue to support Davy during the competition in Tallin in September 2020 and in Lyon in January 2021.
Jean Sulpice
Coach in front of the competition box
Born in Aix les Bains and raised in a family of restaurateurs, Jean Suplice’s talent has been recognized and awarded rapidly in his career with a first Michelin Star at only 28 and obtained the second Star 4 years later. Jean Sulpice is Executive Chef in his restaurant “Jean Sulpice”, by the shore of Lac d’Annecy, where he holds 2 Michelin Stars and offers an audacious and rooted cuisine. Jean Suplice will be Coach in front of the competition box.
Alain le Cossec
Coach général
Following numerous years as Chef at Restaurant Saisons in the Institut Paul Bocuse, Alain le Cossec has been promoted within the Institute at Executive Chef and Director of Culinary Arts, in November 2016. Alain also became Meilleurs Ouvriers de France in 1991.
Fabrice Prochasson
Technical Coach
Fabrice started his career in Groupe Lenôtre, where he spent 28 enriching and successful years. In 1996, he obtained the title of Meilleur Ouvrier de France and became President of the Academy Culinaire de France. In 2013, he won the Bocuse d’Or as Coach. Today, Fabrice is Director of Creation and Innovation Europe at Coup de pâtes from Aryzta group. Passionate by French cuisine and willing to transfer his passion and talent, Fabrice will partner with Thibaut Ruggeri as Technical Coach.
Thibaut Ruggeri
Technical Coach
Native from Haute-Savoie, Thibaut Ruggeri grew his talent alongside top chefs such as Michel Guérard or Georges Blanc. While working in the creative laboratory at Maison Lenôtre, Thibaut won the Bocuse d’Or in 2013.Since then, he became Executive Chef at l’Abbaye de Fontevraud and the latest French chef who won the prestigious competition. He will join forces with Fabrice Prochasson as Technical Coach.
