Born in Aix-les-Bains, in the Savoy region and raised in a family of restaurant owners, Jean Sulpice has the instinct of cooking in his blood. Following his training at Jean & Pierre Martin, chefs of the “Auberge Lamartine” in Bourget-du-Lac, he started developing his talent with great chefs like Marc Veyrat, with whom he worked for nearly 4 years. This internationally renowned Grand chef indeed named him his sous-chef at the “Ferme de mon Pere” in Megève – this is where Jean Sulpice discovered a unique and unconventional culinary world, which incorporates land and nature, preparing emulsions, stocks, wild plant infusions…- a critical step in his career.
Enthusiastic and ready to climb mountains he and his wife Magali decided in 2002 to settle in Val Thorens, one of the best ski resorts, with one objective in mind: Establish gastronomy in a ski area. No more than 4 years later, at only 26 years of age, Jean Sulpice receives his first Michelin star. He was awarded with his second Michelin star in 2010, at 31 years old – a true celebration of determination and passion.