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!
Friday, April 4: 1:00 PM - 2:00 PM
Saturday, April 5: 1:00 PM - 2:00 PM
Sunday, April 6: 1:00 PM - 2:00 PM
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!
Friday, April 4: 10:00 AM - 11:00 AM
Saturday, April 5: 10:00 AM - 11:00 AM
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!
Saturday, April 5: 4:00 PM - 5:00 PM
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.
Sunday, April 6: 10:00 AM - 11:00 AM
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!
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.
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.
Chef at Orgueil restaurant.
Sunday, April 6: 3:00 PM - 6:00 PM
Try your chance to win the Golden Chili at the famous French Hot Sauce Championship, which will take place at the heart of the highly anticipated 4th edition of Barbecue Expo. The Barbecue Expo will be held at Parc Floral de Paris from April 4 to April 6, 2025. The championship will take place on Sunday, April 6, from 3:00 PM to 5:30 PM. Challenge yourself, your friends, or your loved ones with a wide selection of tantalizing sauces, carefully crafted by our partners!
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.
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!
Saturday, March 23 5:00pm to 6:00pm
"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!
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.
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.
