Born in the Loire region of France, Philippe had an early education to taste and authentic products. His grand-mother and uncle were his first ‘teachers’ on the farm where Philippe developed his own cooking scents memories, made of fresh ingredients produced in the kitchen garden. After his military service and  specialisation in pastry, he’s been taught Haute-Cuisine by some of the French greatest Chefs such as Jean Bordier (l’Aubergade), Louis Grondard (Drouant,) Michel Roth (Lasserre, le Ritz), Frederic Anton (le Pré Catelan) and Yannick Alléno (le Meurice), and has since developed his very own style, revealing subtlety and sensitivity with a great sense of the matter. His cuisine is inspired by and deeply respectful of both textures and flavours. After a series of distinctive recognition from his peers (Bocuse d’Or bronze medal in 2009), he became Meilleur Ouvrier de France (2011), France’s highest professional distinction. The same year he won his first Michelin star after one year at Les Crayères (Reims)  and the second on his second year (2012). In 2010, he decided to accept Hervé Fort and the owners Laurent and Thierry Gardinier’s proposition to take on the cuisines of Les Crayères, and built his entire team from almost scratch. He then started a prolific partnership with Philippe Jamesse, Les Crayères’s Chef de Cave and Head Sommelier, a worldwide renown Champagne specialist. They together deliver incredible pairings, emphasising both the majesty and diversity of Champagne wines and the infinite subtlety of Philippe’s cuisine. He also stretched partnerships with numerous local producers and has based his cuisine on a both seasonal and local approach. His cuisine and philosophy reflects a multi-dimensional vision. Since Philippe and his team have revived an entire local ecosystem, from local producers to creating jobs and internships, and organised his knowledge as to transmit it to the young generation, his collaboration with rawness is an exceptional resource.