CHEF & TEAM

Head Chef: Born in Germany, Matteo Giua grew up in Sardinia within a family of restaurateurs. He chose to study marine science and moved to London at the age of 18. It was there that he developed a passion for the profession while working at Diomonforte.

Matteo then returned to Bavaria, where he was born. He stayed there for eight years, working in Italian and French establishments. He notably worked at Osteria Da Paolo Franzoni in Winzenhohl, where he progressed to the position of sous-chef. He then landed his first head chef position at Vivere in Aschaffenburg, also in Bavaria. He subsequently decided to return to hotel school for further training and completed an apprenticeship at the French restaurant Schönbusch in the Bavarian natural park.

A new beginning in 2018. Matteo joined the Anima restaurant in the 6th arrondissement of Paris. He stayed there for two and a half years, then joined Louis Richard as sous-chef at the Pastel restaurant in Bordeaux, which then received a Bib Gourmand in the MICHELIN Guide. A year later, he ventured out and founded Brenti ("belly" in Sardinian), a gastronomic restaurant in Espelette. He received two toques in the Gault et Millau guide.

Back in Paris, Matteo joined ASPIC in June 2024 as head chef. He offers cuisine that is resolutely open to the world, inspired by his many experiences.

 

Founder, Manager, and Owner: A former financier, Quentin Giroud abandoned the markets to dedicate himself to his passion and study at the Ferrandi school in Paris. With his CAP (Certificate of Professional Aptitude) in hand, he trained in numerous kitchens, including those of the Ministry of Foreign Affairs, L'Épi Dupin, Pirouette, Comptoir de Brice, and the Clove Club (**) before setting up his own catering and private chef service in London. Tired of offering his cuisine to only a small number of guests, he returned to Paris to open his own restaurant. ASPIC opened in 2016 and is his first establishment.

 

Director/Sommelier: A wine enthusiast with experience in the finest establishments, Sébastien Fouillade arrived at ASPIC in 2019. He transformed the wine list, introducing more than 100 references that he constantly renews. He has notably worked at Maison de l'Amérique Latine, Les Elysées Vernet (**), Pavillon Ledoyen (***), Plaza Athénée (***), and Lenôtre.

 

Pastry Chef: Nadia Kufel has been working at ASPIC since November 2024. She was previously sous chef at the gastronomic restaurant Garance in Paris, pastry chef at the Shiro restaurant in Paris, pastry chef de partie at Cheval Blanc (***) in Courchevel, and pastry chef at the L'Apparté (*) restaurant in Toulouse. A highly skilled technician, Nadia won second place in the Best Apprentices of France competition for restaurant desserts in 2017.

 

Head Waiter: Sibyle Bertho joined us in September 2024. She works in the dining room alongside our director, Sébastien Fouillade. Passionate about both service AND cuisine, Sibyle notably won first prize in the cuisine-pastry category of the Trophée Mille.