Ours chefs
Romain Lorenzon
Executive ChiefRomain Lorenzon, Executive Chef for Maison Ruffet, and prodigy of the great French gastronomy earned his second star in 2018 at the Hôtel de Pavie in Saint-Emilion, when he held the position of Assistant Chef.
Later, he joined the famous Pressoir d’Argent Gordon Ramsay, a prestigious establishment that also holds two Michelin stars, and became its Executive Chef in 2019.
His different experiences have enabled him to discover several regions that he is keen to sublimate through his cuisine: “When I visit a country or a region, I like to discover the local produce and its traditional dishes…”.
In taking over Maison Ruffet, Chef Lorenzon is using his experience to help people rediscover the flavours of the region, while sharing the values of Maison Ruffet.
Stéphane Carrade is a Gascon chef renowned for his gastronomic awards.
After a number of experiences, his work was rewarded with his first star at Chez Ruffet in 2001, followed by a second in 2006. He then moved on to the Arcachon basin, where he worked at La Guérinière, the Grand Hôtel de Bordeaux and the Skiff Club, where he currently works and holds 2 Michelin stars.
Now he’s back in his homeland with the opening of Maison Ruffet.
Chef Carrade defines good food as good produce and simple cuisine that is easy to enjoy, with a focus on local, seasonal produce. He draws on his south-western roots to champion sustainable gastronomy.
