Loïc Le Pape hails from the Loire Valley near Saumur, where he was inspired by his late mother’s cooking and developed a deep appreciation for quality, home-grown ingredients.

With over 40 years of experience, Loïc began his culinary journey as an apprentice at a three-rosette restaurant along the River Loire.

During his national service aboard the legendary carrier La Jeanne D’Arc, he cooked for esteemed guests around the world.

After refining his skills at the Cordon Bleu in Paris, Loïc worked at prestigious establishments including the Michelin-starred Ritz Hotel and La Tour D’Argent. 

He later moved to London, contributing to several acclaimed restaurants and luxury hotels.

Loïc has also served as a personal chef for high-net-worth individuals and has had the honour of cooking for celebrities and heads of state globally.

His creativity continues to be sparked by dining out, cookbooks, and visits to local markets, always driven by a passion for exceptional ingredients and unforgettable dining experiences.