In 1983, when Stéphane Buron began his professional life as an apprentice at the Hotel Bragard in Gérardmer, he was far from imagining that he would rise to the heights of his profession, sporting a toque and tricolor collar.
However, after his apprenticeship, he worked in several prestigious international kitchens as a Chef de Partie: Le Relais in Mougins, the Palm Court and the Florida Palm Beach in Florida, the Hotel Martinez in Cannes and the Palais de l ‘ Elysée in Paris.
Chef Stéphane Buron moved to the Chabichou in Courchevel in 1987, the oldest and most established hotel in the charming village of Courchevel, the most luxurious ski resort high in the French Alps. There he also began as a Chef de Partie. His creative talent was rapidly noticed by famed Michel Rochedy who later became his mentor.
Working in a family atmosphere, with constant motivation from Michel Rochedy, he progressed to a level of excellence, participating in numerous internationally renowned competitions such as the “Prix International Taittinger”. In 2004, he was awarded the coveted “Meilleur Ouvrier de France” and is renowned as “The Crowning Touch” of Chabichou.
Nowadays, he enjoys sharing his passion for gourmet cuisine. For the past ten years, he has been giving demonstrations and participating on courses around the world, particularly in Japan. He is currently Chef de Cuisine at Michel Rochedy’s 2-Michelin star restaurant, Le Chabichou.