Hervé Rodriguez
Michelin starred chef • not only a chef.
At the age of 50, Hervé Rodriguez is at his peak of culinary art. Despite that he did not stop to rest and let time pass.
Over the years, this daring and passionate chef has constantly challenged himself. He has successfully operated and also owned two restaurants in which one has the prestigious Michelin star in the magni�icent capital of France - Paris.
CULINARY ART He is a daring and passionate.
Bringing to you love from Mama Rodriguez!
Our Place Hervé Dining Room’s modern contemporary design embraces Sophistication, Warmth, Romantism and Exclusivity which enhance the experience of diners.
204/20 Nguyen Van Huong St., Thao Dien Ward, Thu Duc City, Ho Chi Minh City, Vietnam.
The beginning of the journey When Hervé was young and visited his uncle, a chef in Mont-de-Marsan, he was only 5 years old but he insisted that in the future he would only cook and do nothing else. Since then, Hervé has followed his uncle's example and embarked on his own culinary journey. Coming of age, Hervé volunteered to join the French navy, serving a long period of 2 years. He took over the kitchen of Vice Admiral Wing Claude Gagliardi's private residence, at Cap Brun.
After his adventure in a soldier's uniform, he has the right to be proud of what he had achieved, but Hervé felt he just a drop in the ocean and needed to improve himself more. After that, he studied many more chef’s certi�icates and professional courses.
Since then, a new world opened up in front of his eyes. He started with Chef Jean Crotet, the 2-Michelin-starred Hostellerie de Levernois, then went to Lameloise, the 3-Michelin-starred restaurant in Chagny, before going to Scotland for a year.
THE LOVE AT THE AGE OF 24
Back in the city of Dijon, Hervé met Sophie, who would accompany him on all his future adventures. His father-in-law was a wellrecognized celebrity chef, at one of the oldest and most famous restaurants in Dijon at the time, La Chouette.
Hervé and Sophie then moved closer to Lyon, where they took over La Mère Bourgeois, a restaurant run by Marie Bourgeois, the woman who received the �irst three Michelin stars in 1933.
The journey to the capital of France For the �irst time at Villiers Avenue (Paris May 17), Hervé appeared in Boulogne-Billancourt. His �irst restaurant in Paris was called MaSa, which means “manipulator of �lavors”, a recipe by Jean-François Mesplède, the former director of the Michelin guide. With Sophie, they continue to decorate the place to be intimate and cozy.
In the kitchen, Hervé continues to bring out his full potential, his culinary techniques are top-notch but not restrained by traditional methods, with new ingredients and products, his dishes are constantly being innovated.