Attend live demonstrations held by real Barbecue Masters from all over the world! With their experience they will be there to give you all the tricks of the trade for a successful barbecue! It is always interesting to discover the cooking tools in application. Whether it's on a barbecue, brazier, plancha, Kamado, wood-fired ovens or smokers, our Grill Masters will be delighted to cook in front of you! Count on them to amaze your senses, and especially your taste buds!
Raphaël discovered a real passion for barbecue during his trip to Quebec. So he launched his barbecue blog to help everyone discover that it's possible to cook great, convivial barbecue meals with something other than the same old sausage and skewer platters!
Originally from Eastern France, Stéphane Nowowiejski's passion for wine and world cuisine led him to the world of Barbecue. A great fan of smoking, he created the Barbecue & Vous media site, which brings together all those who are passionate about charcoal and homemade cooking!
Committed to showcasing the work of breeders and highlighting it to consumers, The Butcher of Paris offers a new meat experience in its shop at Marché des Enfants Rouges.
Originally from the Bordeaux region, Pierre and Laurent (BarbecueWayOfLife) are passionate about outdoor cooking. On their Youtube channel, they share their passion for barbecues and summer cooking in general, presenting different types of barbecues, cooking methods and recipes... What's more, their 2 participations in the French BBQ Championships have resulted in podium finishes!
In short: a little barbecue, a lot way of life!
Chef Eric Gephart is the Global Culinary Director of Kamado Joe, a content creator, and a fire-cooking enthusiast. Originally from North Carolina, he trained at the Culinary Institute of America after working in top kitchens in New York. He went on to open several award-winning restaurants and trained thousands of students as a lead instructor at The Chefs Academy. He also founded the world’s first restaurant fully dedicated to ceramic grill cooking. Today, he travels the world with Kamado Joe, hosting events with top chefs and redefining live-fire cooking with passion and creativity. Follow his culinary journey on Instagram: @EricGephart.
Mathieu, the eldest, discovered cooking with his grandmother in Portugal, where he developed a deep appreciation for fresh ingredients. After training in prestigious restaurants in Paris, he flew to Australia at the age of 22 with his brother Jacques, where they honed a local, nature-conscious style of cuisine. In New Zealand, they joined Amisfield, voted the best restaurant in the country for three consecutive years, further refining their sustainable culinary approach. Jacques later returned to Europe to take over the restaurant Cascada in Marbella. Their journey came full circle on Top Chef Season 14, where they reunited, showcasing their complementarity, mutual support, and a cuisine inspired by their travels and family heritage.
Santiago Guerrero Minnig, Executive Chef, is a specialist in French cuisine. Trained at École FERRANDI, he has been working in Paris for over 10 years. Also a certified beer expert, he has been a jury member for the Concours Général Agricole beer competition since 2019 and is an active member of BONDIR.E, an association advocating for social progress in the restaurant industry. Together with Vendémiaire Nadd-Mitterrand, founder, and Camille Mathé, Director, he co-manages Brasserie Vendémiaire in Paris 7, where they serve authentic French cuisine, entirely homemade with fresh, seasonal, and locally sourced ingredients. The brasserie is a proud member of the Collège Culinaire de France and places a strong emphasis on wood charcoal cooking, using premium Soler-brand French charcoal in a Big Green Egg Kamado.
Jimmy’s Street Food was born in 2018 out of a passion for street food and plant-based cuisine. After three years of running a restaurant in the heart of Pigalle, the project evolved in 2024 into a new adventure: becoming an independent chef! Still driven by the desire to innovate, Jimmy continues to explore new flavors and techniques to make plant-based cuisine more accessible and delicious than ever.
Chef Julien SERRI grew up in a world where Italian culture is more than a heritage — it’s a tradition. A true Chef Cuisïolo, he passionately blends fine cuisine with pizza-making, showcasing exceptional ingredients and honoring the artisans behind them. A member of the Collège Culinaire de France and several culinary associations, Julien learned the art of pizza from Maestro Luigi Smine, who passed down the love of dough and fire through generations. Named Vice Champion of France for Pizza à Due in 2018, he later became a judge and organizer of the French Championship for Classic Pizza. Through his creations — such as Magnà, a tribute to Neapolitan street food, and Baciato, inspired by traditional Italian snacks — Julien brings a bold and poetic flair to every dish. Today, he shares his expertise by training the next generation of pizzaiolos and guiding professionals in elevating Italian gastronomy through fire.
Epicurean, curious, food lover, and a traveler at heart, I’m passionate about spices and cuisine from near and far. Each journey is an opportunity to broaden my knowledge, discover new flavors, and deepen my love for this unifying art. Self-taught and trained as a photographer, I’m committed to sharing my passion for cooking and everything that surrounds this fascinating world — where encounters and discoveries blend with the pleasures of taste.
Les Gros Tontons de Paname is a promise of a timeless experience! After years as a mixologist at Bar Deux Point Zéro, Denis launched his own adventure in 2023 to become the king of barbecue. He celebrates his roots and local heritage — blending Basque and Laotian influences — through a cuisine that fuses tradition with innovation. An authentic experience where great food, good vibes, and (sometimes questionable) music come together!
