The leaders who support us
For over a decade we have been supported by gourmet chefs and have collaborated with them to create exceptional olive oils.
Mauro Colagreco
Arriving in France in 2001, he took charge of Mirazur in 2006 after having trained with great French chefs such as Bernard Loiseau, Alain Passard, and Alain Ducasse. His creative approach and commitment to local products and the protection of our planet have contributed to his success and reputation in the world of gastronomy.
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Marcel Ravin
Marcel Ravin, emeritus chef, 2 stars in the Michelin guide, has traced his culinary path brilliantly. Born in Fort-de-France, Martinique, he began his journey in the world of local cuisine before flying to France to perfect his skills. In 2009, Marcel Ravin joined Blue Bay in Monaco. This step marks a major turning point, where his innovative marriage of Caribbean flavors and French techniques earns him recognition and acclaim.
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Gaël and Mickaël Tourteaux
Gaël and Mickaël Tourteaux, two brothers from Nice, work together in the kitchen as if they were inseparable. Having each acquired experience in prestigious gastronomic institutions, such as Negresco with Alain Llorca or alongside Michel Del Burgo, they present a harmonious and complementary collaboration. Their childhood in Guadeloupe and their love for travel inspire them to explore all flavors with precision. Their cuisine reflects their personality and brings guests together around deliciously daring dishes.
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Patrick Ringard
Intuitive, generous, sharp, he practices instinctive, contemporary cooking, loving to put himself in danger with each new seasonal menu, but served by flawless rigor of execution. No cowardly confinement, however, in this man of the earth. Five years spent alongside a Japanese chef gave him a taste for flavors from elsewhere, happy travel blends and a spirit of purity that marks his signature.
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Antonio Salvatore
Elegance, simplicity and respect for local products, particularly organic vegetables, define the cuisine of the chef, who collaborates closely with a large network of regional producers. His approach highlights Italian cuisine, rooted in Mediterranean flavors and iconic ingredients from southern Italy. However, he does not forget to explore other foreign cuisines, enriched by his varied experiences over the years.
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