Every month, MyTable guide highlights the career of a chef with a singular profile, representative of the richness and diversity of the profession. This month, we focus on David Bilcot, an experienced chef who has built his career on rigor, consistency and a love of his craft.
A career forged by excellence
A native of Brest, France, David Bilcot began training in gourmet cuisine at an early age. After a CAP and a Brevet Professionnel de cuisine, he began his career in prestigious establishments, including La Tour d'Argent (3 Michelin stars) and Le Pavillon Ledoyen in Paris. These early experiences left a lasting impression on his sense of detail and his taste for haute cuisine.
He quickly rose through the ranks to become head chef. He successively officiated in several renowned establishments, including the restaurant La Fleur de Sel in Brest, a member of Châteaux & Hôtels Collection, where he was awarded 3 forks in the Michelin Guide.
From Brittany to Occitania: a chef on the move
Over the years, David Bilcot has built up a rich and varied career, combining gastronomic experience and management of 4-star hotel kitchens. He heads the kitchen teams at Hôtel Les Jardins du Cèdre in Port-Vendres, Disini Luxury Hôtel & Spa 4* in Castries (2 Gault & Millau toques), Mercure Antigone and Hôtel Océania Métropole in Montpellier.
These positions allow him to express a cuisine rooted in French tradition, but open to contemporary influences. His technical mastery, organizational skills and exacting standards of quality and hygiene are unanimously recognized.
A curious and committed personality
True to the open-mindedness that characterizes his career, David Bilcot has also explored other areas of gastronomy: an internship in a bakery, another with a chocolatier, and even participation in the culinary program «Bien dans votre assiette» broadcast on Tébéo.
Twice selected for the French Dessert Championship, he continues to nurture his creativity and desire to learn. His passage through Alain Ducasse's training center in Argenteuil confirms this desire for continuous excellence.
A culinary signature of classicism and precision
Now based in the south of France, David Bilcot offers a cuisine that values the product, balance and the right taste. His dishes reflect his path: classic in structure, but precise in execution, always driven by a sense of work well done.
👉 By joining Guide MyTable, David Bilcot is putting his experience gained in the finest French restaurants at the service of individuals and businesses, while embodying this new generation of private chefs: demanding, passionate and close to their guests.