Head Chef: sous chef at ASPIC for almost 5 years, Sami Chakour has become, over the years, the pillar of the kitchen, at the center of savory creations. It is quite natural that he becomes Head Chef in 2023. He passed through, among others, the Shangri-La and the Louvre Hyatt hotel before joining ASPIC.
Founding chef, manager and owner: former financier, Quentin Giroud left the financial markets to devote himself to his passion and study at the Ferrandi school in Paris. With his CAP diploma in hand, he trained in numerous kitchens including those of the Ministry of Foreign Affairs, Epi Dupin, Pirouette, Comptoir de Brice and the Clove Club (a two MICHELIN stars restaurant in London) before setting up his own catering service and home chef in London. Tired of only offering his cuisine to a small number of guests, he returned to Paris to open his own restaurant. ASPIC opened in 2016 and is its first restaurant. After 7 years as head chef, he entrusted the kitchens of ASPIC to his sous chef, Sami Chakour.
Director/sommelier: passionate about wines who have worked at the biggest houses, Sébastien Fouillade arrived at ASPIC in 2019. He transformed the wine list, bringing in more than 100 references which he constantly renews. He has notably worked at the Maison de l’Amérique Latine, Les Elysées Vernet, Pavillon Ledoyen, Plaza Athénée, Lenôtre.
Pastry chef: talented and passionate technician, Antoine Rousseau arrived at ASPIC in 2022. He has an extensive training (pastry chef, chocolate maker, confectioner, etc.) and a perfect background (Stohrer, Des Gâteaux et du Pain, Le Marsan, Dalloyau, Mory Sacko at Louis Vuitton, Les Etangs de Corot.)
