Philippe Jourdin developed his love for cooking from his grandmother, who once worked in the house of a count in the gastronomic region of Normandy.

He began his career as a commis chef at the Michelin-starred La Grande Cascade in Paris, the first of many renowned French institutions on his culinary journey. During his 10 years at the three-Michelin-star La Tour d’Argent in Paris, mentor Manuel Martinez taught him the essential skills of discipline and product selection. Subsequent time spent alongside Roger Vergé at the highly acclaimed Le Moulin Mougins enhanced his understanding of the chef’s perpetual search for innovation. “I learnt how to question myself in order to develop new ideas and dishes,” he explains. “This helped me to develop the style that I use in my cooking today.”

Jourdin has a rare talent for mixing tradition with innovation. His cuisine is simple yet packed with enough natural flavour to satisfy the most demanding palates. His kitchen philosophy is a neat summary of 30 years of accumulated knowledge: “Focus on what’s essential, respect your products and enjoy the pleasure of cooking and sharing with others.”

Jourdin cites his greatest achievements to date as the Michelin star awarded to Faventia in 2005 (less than a year after the opening of the Resort) and a second one in 2009, as well as the highly coveted Meilleur Ouvrier de France, an award that recognised him as Best French Craftsman in Cooking in 2003.

When not in the kitchen, he enjoys travelling and walking in the Provençal countryside with his family. “The Var region is inspirational,” he says, “not only for its outstanding natural beauty but also for the wealth of produce it puts right on our doorstep.”