Chef Paul Langlere, France

Paul Langlère was born in Marseille where he grew up. There, near his grandmother’s kitchen, as a child he observed how “everything in the house” was done: sauces, baking, length of cooking, patience in execution. From an early age, he devoured the pages of the Gault&Millau guide, learned all the names of culinary stars and planned to become a gastronomic critic. His student career took him away from the kitchen. After all, he went back to the stove. He was 27 years old when he joined chef Julien Drouot’s brigade at the Bou restaurant in Marseille. He studied with several other big names to finally reach the Plaza Athénée under the leadership of Alain Ducasse.

A few years later he moved south and participated in the opening of the Intercontinental Hôtel-Dieu with chef Lionel Lévy.

At the age of 37, in 2017, he realized his childhood dream, i.e. almost…

He opened his restaurant Sépia on the Puget hill, in the Jardin des Colonnes, on the site of the former “snack bar”, facing the port of Marseille.