Chef Flora Mikula 06. September 2020

Chef Flora Mikula, France

Culinary consultant, Executive Chef of Millésime Group, Paris
2 G&M toques for Auberge Flora

The executive chef of Millésime Group, which owns 12 hotels and restaurants in France and abroad, Flora Mikula is also the chef and consultant at the Paris-based L´ Alma bistro and Château de Campuget in Nimes. Former owner of the Hotel Auberge Flora in Paris, she is among few women who have achieved great success in the predominantly male culinary world.  Born and raised in Avignon, where she studied hospitality management, she found her culinary way influenced by traditional Provençal cuisine.

The first job she took was in the kitchen of Christian Étienne’s top-notch restaurant in Avignon, which launched her international career. In New York she worked at Le Comptoir along with chef Laurent Manrique and at Le Bernardin with chef Eric Ripair.  She also gained experience at La Manufacture in Issy les Moulineaux with chef Jean Pierre Vigata and at L’Arpege Paris with chef Alain Passard.

In 1996 she opened her first Provençal restaurant in Paris, Les Olivadres, followed by Les Saveurs de Flora Paris. She received her first Chef of the Year award in 2009 by Pudlo Paris guide, which praised her brilliant, well-thought-out and light dishes. She promotes the Provençal gastronomy in different ways – not only in the kitchen of restaurants and hotels but also by writing books (Ma Provence dans votre assiette) and taking part in culinary shows on TV.

Recently she has been active in promoting women in gastronomy as a member of the Le Nanas de la Food Sphere.