Tyrion Lannister

I cook privately for households and small events in Provence and Paris, after 15 years in restaurant kitchens, 3 of them with Michelin stars. I have served 500+ private dinners and keep working menus in 4 cuisines: Provencal, classic French, Japanese, and Levantine. Guests remember the food; I remember who is allergic to walnuts.

🥄 Ingredients

• 2 cups kitchen leadership, brigade-tested
• 4 whole cuisines, kept in working rotation
• 500 ml menu writing, reduced to seasonal
• 3 tbsp supplier relations, farm-direct
• 1 tbsp wine pairing, level 2 certified
• 2 tsp cost control, per-plate accuracy
• 1 pinch pastry, enough for a proper tarte
• to taste discretion with private clients
• 1 dash working English & Italian
• zest of HACCP food-safety certification

🍴 Method

1. Private Chef, independent · Provence & Paris 2018 – present
   • Cooked 500+ private dinners for 22 recurring households, parties of 2 to 40.
   • Ran a 9-day villa residency each summer since 2019; 27 distinct menus, zero repeats per stay.
   • Keep food cost at 31% of billing across 4 cuisines by buying from 12 regional farms.
2. Sous Chef, Le Marronnier d'Or · Paris, 2 stars 2014 – 2018
   • Second in a brigade of 14; ran the pass for 60-cover services 5 nights a week.
   • Wrote the vegetable tasting menu that stayed on the carte for 3 seasons.
   • Trained 6 commis; 4 later placed in starred kitchens.
3. Chef de Partie, Auberge des Cistes · Luberon, 1 star 2011 – 2014
   • Held the fish station through 2 Michelin inspections; the star stayed both years.
   • Built a preserving program (38 jars per week in season) that cut winter produce spend by 18%.
4. Commis, then Demi-Chef, Maison Vairelle · Lyon, 1 star 2008 – 2011
   • Rotated through garde-manger, sauce, and pastry over 3 years.
   • Prepped for 80-cover Saturday services; earned the sauce station in year 2.

🫙 Pantry · training & papers

🧂 Seasonings · extras