FRANCK GIOVANNINI
WG Magazine: In 2006 and 2010 you won Cuisinier d’Or, Prix du Poisson in 2011 and Bocuse de Bronze in 2007 - Take us through those moments of winning? Franck Giovannini: Contest have been very important to me in my career. It was an exceptional way to improve my skills. It is an experience full of encounters that allowed me to perfect myself. All the rewards I received gave me a great satisfaction and the sense of duty accomplished. The most important thing to know is the previous work that has been done before the contest. We train a lot in order to become better. WG Magazine: Three Michelin Stars, 19 GaultMillau, and in 2015 No.1 Top restaurant of the World by La Liste – what keeps you motivated at this point of your career? Franck Giovannini: Everything! The pleasure to cook some nice products, the joy to train and manage a young highly motivated team and the customer satisfaction that we receive everyday with their feedbacks. WG Magazine: Being a chef is perceived as a glamorous profession, what advice could you give to chefs entering the kitchen for the first time? Franck Giovannini: It is now seen as a glamourous profession. Don’t forget that it requires hard work and that many challenges are faced. If I may provide an advice to the young chefs who are jumping into this amazing world: work with passion, make your customers happy, before you become a star.
60 - WG June 2017