César Troisgros is the fourth generation in a family line of celebrated chefs de cuisine and continues a tradition at the helm of the family's legendary La Maison Troisgros in Ouches, Loire, France, which has held three Michelin stars for over 50 years.
With culinary excellence in his DNA, the 35-year-old, whose late grandfather Pierre Troisgros pioneered French nouvelle cuisine, has formed his own style with local produce and sustainability at the heart of his cooking in the restaurant set in nature. He's also a keen gardener and has saved endangered vegetable varieties, like the Auvergne bean.
His career started with training at the Institut Paul Bocuse in Écully in 2004 and he's trained under culinary greats around the world including Michel Rostang in Paris, the Roca brothers in Girona, and at Thomas Keller's French Laundry in Napa Valley, California. He also worked with his chef uncle Claude Troisgros in Rio de Janeiro before returning home to continue the family legacy in Ouches. There César works alongside his famous father chef Michel Troisgros and brother Léo.