Tom Meyer: “Precision and emotion together create excellence”
The foundations of French cuisine are laid by the traditions and professional knowledge that have been an integral part of our training. As a holder of the title of Meilleur Ouvrier de France, I am deeply committed to a high level of professional knowledge that leaves no room for inaccuracies.
A new generation of chefs is carving out their own path in the ever-changing culinary world. What do you think are the main challenges and opportunities that shape the mindset and creativity of young chefs today?
Cooking has become incredibly free and exciting these days. While creativity and breaking the rules are certainly commendable, our work needs to rest on a solid technical foundation to remain coherent and refined. In my own kitchen, I like to create a strong character with bold flavors; I like to innovate, but always in the spirit of enjoyment and elegance.
What is the culinary principle or credo that has been at the heart of your work throughout your career and still defines your cuisine today?
Precision and emotion! Everything must strive for this perfection. High-end gastronomy requires attention to the smallest details and masterful technical knowledge. At the same time, we must also bring to life flavors that leave a memorable impression on guests. This is where creativity truly shines.
What inspires you the most in your kitchen these days? You mentioned that you are inspired by your travels and your everyday surroundings.
These days, the surroundings of La Chèvre d'Or inspire me the most. The French Riviera and neighboring Italy offer an extraordinary selection of local products, whether they are treasures from the land or the sea. As for the natural environment, and especially the views from here: these determine how I serve my dishes.
La Chèvre d'Or is an iconic French gastronomic institution that has entered a new era under your leadership. How do you find the balance between respecting its deep-rooted heritage and creating your own culinary identity for the restaurant?
About ten years ago, I had the good fortune to work as part of the kitchen team at La Chèvre d'Or. I was already familiar with the restaurant, its surroundings and its heritage. At the same time, I was given carte blanche to develop my own culinary style, which helped me to quickly settle into the role. Today, the work we do in our three restaurants (La Chèvre d'Or, Les Remparts, Le Café du Jardin) feels completely natural, while continuing to acknowledge the history of the establishment and, above all, its unique view.
You worked with many great chefs throughout your career before starting your own kitchen. What experiences or values from that period had the greatest impact on you, and how do they still shape the approach you take as a chef and manager today?
Although it may sound cliché, kindness and calmness are key to building a good team. We are all aware of the demands of our profession and take the excellent standards of our institution extremely seriously. We cannot afford to make mistakes, but we must apply this rigor in a way that treats everyone with respect.
Competition and the pursuit of excellence have played an important role in your career, including winning the title of Meilleur Ouvrier de France. What has this journey taught you about craftsmanship, perseverance, and how to create your own identity as a chef?
Competing taught me the value of sharing knowledge. Winning the title of Meilleur Ouvrier de France required perseverance and discipline, but equally crucial was the professional guidance I received from the chefs who supported me throughout the process. Today, I apply this approach to my own teams. I enjoy working with them, helping them to achieve their maximum potential, and I also enjoy following their competitions. As for my culinary identity, the pursuit of excellence is the unquestionable foundation of my creativity.
