Didier Anier – new Occitan chef at the Fairmont Monte Carlo Monaco hotel
His restaurant La Coupole at the Mirabeau Hotel in Monaco earned a star in the Red Guide Michelin restaurant rating in 2004-2007.
Didier Anne, a native of Lima (France) began his career in 1984, after graduating from the Ecole Hôtelière hotel management school in Toulouse. The first experience of the chef acquired in Germany, and subsequently decided to return to the South of France.
As Chanceau Le Cagnard head waiter, he took part in the competition “Best Master of France 2000” (Meilleur Ouvrier de France) and won the gold medal.
Didier Anyier is very proud of his Provencal roots and in his culinary, with surprising simplicity and elegance, he combines traditional tastes of folk cuisine.
His restaurant La Coupole at the Mirabeau Hotel in Monaco earned a star in the Red Guide Michelin restaurant rating in 2004-2007. Later he worked in the famous five-star Grand-Hôtel du Cap-Ferrat in Saint-Jean-Cap-Ferrat in 2007-2017. During these ten years the chef earned his second Michelin star and decided to try himself in a new field. He began his career as a trainer and consultant, traveling around the world “to share rich experience with others.” Mentoring, accompanying and advising novice chefs and their teams presented him with a truly interesting and unique experience, since Didier Allier appreciates cultural diversity.
Didier Anne worked as a chef in many well-known institutions, but he also appreciates the experience gained while working as a trainer and consultant in small restaurants in various European countries, as well as in China, Japan, Vietnam, Iceland.
He declares with sincere simplicity: “It is necessary to work daily in good faith and selflessly in the kitchen of a luxury hotel so that everyone in the team supports each other. When I worked with teams as a mentor, I taught people to understand each other, tried to adapt to the conditions and culture of a particular country, studied the language and methods of work, which mainly depend on the rules and employees of a particular restaurant. ” Didier Anne was engaged in very different work, but, no matter what he did, he always had an observation, enthusiasm and passion. He argues that “people always feel each other. Therefore, if you want to convey something to a person, you do not need to demonstrate your skills. Just show who you are. ”
Now he is leading the team at the Fairmont Monte Carlo hotel restaurant. This is a new stage in his career and life. Didier Anier is given a unique opportunity to use his experience and culinary knowledge in one of the most prestigious restaurants in the world and bring something special to the recipes of local dishes.
Talking about qualities a good chef should possess, he replies with a smile: “For me, a good chef is a good person first of all!”