Raphaël Guillot

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!

Stéphane Nowowiejski - Barbecue & vous

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!

Big T Pitmaster

At BIG T, BBQ is much more than just cooking, it's a philosophy, a culinary primal art that goes back to its roots around fire and smoke.

Romain Gibert

After competing in 4 French Barbecue Championships, and winning 3 of them, Romain Gibert, founder of the Les Ripailleurs collective, wins the Grill Master in 2021.

Jarvis Scott

A contestant on season 12 of Top Chef, Jarvis Scott spent many years in Sri-Lanka before returning to France to learn cooking at the Ferrandi school. He then started at Le Galopin, before joining the kitchens of Le Carré des Feuillants and then L'Arpège. Later, he continued to climb the ladder, becoming chef de partie with chef Albert Adria in Barcelona.

Justine Audoin

Originally from Bordeaux, Justine Audoin was predestined for a career as an auctioneer, until her life took a turn that led her to discover the world of cooking. She joined Thierry Marx's school, before continuing her apprenticeship at Ferrandi.
After a stint in the Michelin-starred kitchens of Lucas Carton and Saint James, where she honed her technical skills, it was at establishments such as Babel, or at the new Gramme address in the 11th arrondissement, where she is currently working, that she was able to express her personality in dishes imbued with the diverse influences that are her own: travel, gourmet delights, simplicity certainly, but not without a certain sophistication.

Kobus Braai

Kobus Botha grew up on a farm in the Klein Karoo region of South Africa. He changed schools nine times, financed his university studies by snorkeling, fought a gigantic shark for 45 minutes and emerged victorious (without a single scar), survived five car accidents (without ever being behind the wheel), began working in the film industry where he soon became a producer, with numerous international films and TV series to his credit.

Wilfried Romain - TOP CHEF

At the age of 21, Wilfried decided to move to Australia to discover the world. After enriching professional experiences in Gold Coast and Melbourne, he took the opportunity to travel around the country, then to New Zealand, Indonesia and finally Thailand. This trip was a culinary revelation as he discovered Asian food. Upon his return to France, he settled in Paris. He has the opportunity to work at the Sur Mesure by Thierry Marx (2*). This professional and human encounter allowed him to discover another approach to cooking. 

Mike Rich Aka Ralph Gray

Champion de France de Barbecue 2022. Ralph Gray is an American pitmaster from Wyoming who has settled in the Haute-Loire. In 2022, he will win the French Barbecue Championship in the burger and beef categories!

Sylvain Courivaud

After four years with Top Chef Matthias Marc at SUBSTANCE (a nugget of the group headed by Stéphane Manigold), Sylvain took the reins and opened BRAISE, the restaurant where everything goes through the smokehouse before the grill or barbecue.

Pierre et Laurent

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!

Carlos Bear

"More American, than the Americans themselves"

Chef, author, culinary anthropologist and enthusiast, Carlos opens his own establishment and works hard to share his passion for smoked meat. He was even the first European to join the prestigious "traeger collective", alongside Kendrick barbecue, DivaQ and Matt Pittman.

Crowned "MVP" (must valuable player) in 2022 in Salt Lake City by Jeremy Andrus, he is making a name for himself in France and the USA, thanks to his technique, his knowledge of barbecue and his colorful personality!

JP Carrère - The Riding Chef aka The Duke

Creator of the concept and manager of DUKE, Jean Philippe is the spirit of DUKE. Both hyper-creative and very relaxed, he is the very embodiment of DUKE. With a degree in commerce, management and business creation, he has always been passionate about cooking, so much so that he decided to change paths and left the world of offices to create LE DUKE in 2014.

Alessandra Montagne-Gomes

Born in Rio de Janeiro, Alessandra Montagne-Gomes was raised by her grandparents, market gardeners and poultry producers: on this family farm, nothing was wasted and everything was transformed on the spot. This self-sufficiency strongly influenced her vision of responsible, ecological cooking. After studying education and working as a primary school teacher, she came to France in 1999 to take French courses at the Sorbonne... and decided to stay.

Pablo Jacob

Passionate about cooking since childhood, Pablo discovered the world of gastronomy when he arrived in France, and the French passion for good food. Enrolling at Ferrandi Paris, he trained with French Michelin-starred chefs, who instilled in him a love of fine produce. Here, Pablo discovered a creative cuisine that was demanding in terms of quality and supplier relations. Pablo's cuisine is committed and free. It moves between French tradition and borderless inspiration.

Eloi Spinnler

Chef at Orgueil restaurant.

Mateo Latorre

As a child, Mateo Latorre dreamed of becoming a chef. Originally from Colombia, where he spent his entire youth, he decided to pursue his dream and flew to Paris in 2015. He entered the EPMT school to study French cuisine. A brilliant student, he continued his apprenticeship and learned his trade from Juan Arbelaez. He joined the kitchens of Plantxa, a gastro bistro designed by Juan Arbelaez. He then joined the team of Maître de cuisine de France, Jean-Christian Dumonet, and Gaston Acurio at the Manko restaurant. Since January 2023, Mateo has been working with Chef Tania Caddedu at the Laïa restaurant, creating Latin-Mediterranean cuisine and offering seasonal, eco-responsible products that bring freshness and deliciousness to their dishes.

Tania Cadeddu

Since January 2023, Chef Tania Caddedu has accompanied Mateo Latorre at Restaurant Laïa to create Latin-Mediterranean cuisine and offer eco-responsible seasonal produce that brings freshness and indulgence to their dishes.

Adraba

Adraba is a collective adventure involving Eden, Elior, David and Shlomit. Originally from Israel, they have been living in France for several years, and met while working together at the Balagan restaurant in Paris. Their friendship solidified around common inspirations and a shared passion for hospitality. The Adraba team will combine culinary showmanship and mixology in this fiery cooking show!