Born on February 1948
He was the candidate chosen by the profession to represent France for the very first Bocuse d’Or in 1987 and proved to be the right man. He won the competition hands down thanks to his concentration and determination that enable him to control his emotiveness. But then he is a seasoned competitor! He won his first culinary competition, the Victor Michon Cup at Arpajon, as far back as 1963, when only an apprentice at the Trois Soleils at Orly Airport. He has since won a string of victories (a good dozen) in both individual and team events in a rich career as chef. He mostly works for Joël Robuchon as Head Chef in various Parisian establishments and has lent a solid gastronomic name to the Hôtel Lutetia and later to the Grand Hôtel-Café de la Paix. Since 1998, he has placed all his energy in the service of the Mutuelle des Cuisiniers de France and the Fondation Léopold Mourier, where he is Managing Director. It is his way of helping to gain recognition for the hard work done by hundreds of chefs, many of whom are indispensable in upholding the quality cuisine for which Jacky Fréon fights tooth and nail! Thanks to this spirit, he has been granted the title of Meilleur Ouvrier de France honoris causa.
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source : 34 chefs, 34 recettes
