Xavier Mathieu began his training in classical cuisine at the École Hôtelière d’Avignon in 1984. After apprenticeships with Michelin-starred chefs, he obtained his CAP in 1986. He then progressed as a Chef de Partie in prestigious establishments such as Le Moulin de Mougins (Roger Vergé), Les Trois Marches (Gérard Vié), and alongside Joël Robuchon in Paris.

In 1996, he became the chef and owner of Le Phébus & SPA in Joucas, a 5-star Relais & Châteaux hotel featuring a Michelin-starred restaurant since 2001. He has received numerous accolades, including Best Young Chef of the Year in 2002 and 2008, as well as the Rising Chef Trophy from Relais & Châteaux in 2008.

A member of the Maîtres Cuisiniers de France since 2009, he is committed to the transmission and global influence of French gastronomy. He was awarded the Médaille de l’Assemblée Nationale in 2019, elected president of the École Hôtelière d’Avignon in 2021, and named Chevalier du Mérite Agricole in 2024. A Michelin-starred chef for 24 consecutive years, he is dedicated to preserving and promoting French culinary art worldwide.

Language spoken: French, English

Photo credit: ARR