CHEFS UNIS
Gastronomy through the talent of culinary professionals.
CHEFS UNIS MAGAZINE
Portraits, advice, expertise and inspiration to discover gastronomy differently.
The Magazine
After working in prestigious Parisian establishments and spending eight years at the helm of his own gastronomic restaurant, Théo Moisan chose a new way to express his passion for cooking. Today, as a private chef, live-in chef and event chef, he creates bespoke culinary experiences in Lille, Paris and internationally, combining the foundations of French cuisine with influences from around the world.
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The Magazine
Price per guest, menu, service, travel and number of guests: discover what determines the cost of hiring a private chef in France.
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The Magazine
From positioning and services to pricing, formalities and finding clients, discover the main steps involved in building a professional and independent private chef business.
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Chefs, pastry chefs, caterers, bartenders and culinary professionals share their stories, creations and expertise.
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Discover the stories, inspirations and culinary worlds of the professionals featured on Chefs Unis.
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Techniques, gestures, ingredients and traditions: gastronomy told by the people who practise it.
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Useful guidance to help you choose a professional and organise a successful culinary experience.
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New habits, world cuisines and developments shaping contemporary gastronomy.
OUR PHILOSOPHY
Behind every plate are years of work, passion and perseverance. Chefs Unis Magazine gives a voice to the professionals who bring gastronomy to life every day.
Discover our talentsADVICE
Clear guidance to help you prepare your event and find the right culinary professional.
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The essential criteria for finding the right professional for your event, preferences and budget.
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Understand what goes into the price of a culinary service and compare proposals with transparency.
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Guest numbers, kitchen facilities, allergies and service: the key information to share with your professional.
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Private chef, pastry chef, caterer or bartender: each profession meets different needs and occasions.