Chef Valentin avatar

Chef Valentin

Cooking with the heart and mind

Valentin is your chef in Toulouse, for hire to cook French & International cuisines. Valentin is excited to create your exclusive culinary experience with ChefXChange!



Private Chef

Chef Consultancy

Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it

Taste, balance and passion are what shape my culinary creations. Both cook and pastry chef, I always strike for the perfect balance between flavour and calories. As a dedicated athlete, I have developed a taste for fresh products - especially citrus, which freshness and robustness I particularly enjoy.

List of the Chef's favorite ingredients

  • fish - citrus - chocolate - vegetables


  • French
  • International

Experiences Provided

  • Private Chef
  • Cooking Class
  • Corporate Event
  • Chef Consultancy

How did the Chef learn how to cook and what is his story?

My passion for cooking started when I was young with my grandmother in the kitchen. With an uncle who was a chef and a father who was a baker, one could say that cooking was the family business. My passion for food and jewellery has given me the precision, rigour and eye for detail that allows me to transform high-quality ingredients into sublime creations.


  • Professional


Youngest Chef In France
Chef (Jan 2006 - Dec 2011)

Recognized as the“Youngest Chef in France”(2006) Also Two-time finalist in the French Dessert Championships (2011).

Best Apprentice Chef In France
Apprentice Chef (Jan 2001 - Dec 2005)

Received the “Brevet Professionnel de Cuisinier”(2005). Best Apprentice Chef in France (2001).

Work Experience

Le Murano
Chef (Nov 2016-Now)

Bermuda Onion
Operating Manager/Chef (Jan 2013-Dec 2014)

Operating Manager / Chef de cuisine, Paris Brasserie thirty employees Annual revenue of three million euros

Le Carre Rouge
Chef (Jan 2007-Aug 2015)

Owner / Manager / Chef de cuisine, Toulouse Gourmet Restaurant Seven employees

La Villa Margaux
Chef (Jan 2006-Dec 2009)

Owner / Manager / Chef de cuisine, Fumel (47) Gourmet Brasserie Twelve employees

Au Puits Saint Jacques
Specialized Chef (Jan 2002-Dec 2004)

Commis Chef / Chef de partie, Pujaudran (32) Gourmet Restaurant Chef Bernard Bach (Two Michelin Stars)

Au Canard Gourmand
Specialized Chef (Jan 2000-Dec 2000)

Chef de partie, Samatan (32) Gourmet Restaurant Chef Xavier Belard

Hotel de France
Specialized Chef (Jan 1997-Dec 1999)

Commis Chef, Auch(32) Gourmet Restaurant Chefs André Daguin (Two Michelin Stars) et Roland Garreau (Best “Ouvrier” in France)


Toulouse, France
Travel: 500 kms

Language Spoken

  • English
  • French
  • Cancellation Policy

    • Moderate
      Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
    Be the first one to review the Chef and get USD25 off.