Chef Sebastian started his culinary career at the age of 16 because  in France you have to start at a very young age.  Starting from the apprenticeship from cutting vegetables to washing dishes until becoming an executive chef, the path is not sprinkled with rose petals.  Because France attaches great importance to this profession.  A celebrity chef is also a very prestigious and influential profession.

Chef Sebastian’s career path began to be clear with his rise to the ranks of the Michelin-starred chef Yves Camdeborde* Master chef jury of France.  And of course, the louder, the more brutal.  Just like in the movies about the French chef industry that we’ve seen before.  In fact, this may be many times greater.

He first trained from a master chef in his hometown of St. Jean de luz, a seaside town in southwestern France, until his career flourished in Paris.  He is the right-hand man of the famous Chef Yves Camdeborde.  and later entrusted to be the head chef at the most luxurious Michelin restaurant in Bordeaux, and in this city is the place where true love is found.  Fell in love and move to live in Thailand for over 5 years.

Start the first job  Despite not being able to speak English, Mr. Suthep Thaugsuban trusted and gave him an opportunity to work  at the pacific club, a private club open only to members and high-ranking officials only. After that, he became the head chef at Scarlett wine bar  & restaurant at Pullman G silom and Belga rooftop bar & brasserie @sofitel Sukhumvit respectively and before coming to çava bien marché, he is the head chef of Cocotte, the most famous French restaurant of all time.

Chef Sebastian’s cooking style  It may be called Bistronomy, which is different from Gastronomy. It is delicious food that is easy to understand.  However, various methods and techniques require professional and advanced knowledge to cook.