Chef Fabien Ferré, born in Autun in the Burgundy region, grew up surrounded by his parents’ chocolate and pastry business and his grandparents’ farm. His earliest memories are filled with the scent of fresh produce and the clatter of cookware, setting the stage for a career rooted in tradition and excellence. After completing his apprenticeship in some of France’s most respected kitchens, Fabien’s path led him to the Hôtel & Spa du Castellet in 2013. 

He spent ten years refining his craft under the guidance of Christophe Bacquié, during which he developed a style defined by clarity, purity, and a deep respect for quality ingredients. In recognition of his remarkable talent, he claimed the Trophée Espoir de l’Année in 2014 and later reached the finals of the Meilleur Ouvrier de France competition. In 2023, Fabien stepped up as Executive Chef at the resort, unveiling a new chapter in his career — one where the Mediterranean sea, local vegetables, and Provençal terroir are celebrated with precision and emotion. 

With unwavering dedication, he works closely with local producers and fishers, sourcing top-notch ingredients through short supply chains and creating experiences that honour both place and product. Chef Ferré’s cuisine is elegant yet grounded, vivid yet sincere — a thoughtful blend of Burgundian roots and Mediterranean soul.