Fabien Ferré, new Executive Chef at the 5* Hotel & Spa du Castellet.

Portrait of Chef Fabien Ferré

Portrait of the Chef

Since 2023, Fabien Ferré has been in charge of the kitchens and catering at the Hôtel & Spa du Castellet, after 10 years working alongside Chef Christophe Bacquié. At just 35, he becomes the youngest chef to be awarded 3 stars in the Michelin Guide. This is the first time that a chef without a Michelin star has been awarded such a distinction. This remarkable achievement rewards his generosity, his commitment to culinary excellence and his dedication to offering a delicious gastronomic experience. This honour is also the fruit of the collaboration of an experienced brigade bound together by friendship and passion.

Immersed in the world of gastronomy from an early age, Fabien grew up in Burgundy alongside his farmer grandparents and his pastry chef parents. But it was cooking that he decided to go for.

He began his career as an apprentice at the restaurant Le Rempart, then at the Auberge des Gourmets with Chef Daniel Rogié, where he discovered an exciting and generous profession.He then joined the Les Terrasses restaurant with Jean-Michel Carette, before working with Chef Jean-Pierre Gillot at the 1* Moulin de Martorey, where he discovered the rigour of the profession and his desire to go further.He then decided to join the 3-star Troisgros restaurant in Roanne, where he worked for 3 years before moving to the South of France.Fabien Ferré began his adventure at the Hôtel & Spa du Castellet in August 2013, as Sous-Chef.His determination and creativity soon led him to move on. He then took part in cooking competitions and won the Trophée de l'Espoir de l'Année 2014 organised by Le Chef magazine.In 2018, Christophe Bacquié's restaurant was awarded a 3rd Michelin star, and the same year he was a finalist in the Meilleur Ouvrier de France de cuisine competition, another step towards excellence.

Gastronomic restaurant

An authentic and refined cuisine

From his Burgundian roots, Fabien Ferré has retained an unconditional love for quality products, good wines and a taste for generosity!
Today, his heart is drawn to the Mediterranean and Provence. The sea, fresh seafood, sun-drenched fruit and vegetables... That's what cooking is all about for him! A gastronomy with a local identity that celebrates and enhances the Provençal terroir. A cuisine that is both striking and delicate, focused on the essential... the product!

"All that matters is the excellence of the products". The Chef works closely with local producers and fishermen, and makes it a point of honour to find the best suppliers in a short cycle. This concern for proximity and this pursuit of quality are part of a responsible cuisine approach! Fabien has always admired the work of craftsmen and now attempts to pay tribute to them through his culinary creations.

A new gastronomic table...

Discover an exceptional gastronomic table, focused on delicate cuisine with marine and plant flavours.

Let yourself be carried away by a remarkable duo of culinary experiences, "Expression Marine" and "Expression Végétale".

A delicious voyage of the senses between land and sea, where each stop breathes a breath of authenticity, finesse and character.

To meet this new challenge, Fabien Ferré is surrounded by his close collaborators: Guillaume Cocault at his side in the kitchen, Loïc Colliau and Francois Luciano in the patisserie, and Jonathan Pral in the sommelier. A talented and ambitious team, determined to make the stars shine and, above all, ready to offer guests an unforgettable experience.