Every month, MyTable guide highlights the journey of a chef who embodies the diversity and richness of the profession. In October, Lionel Wrazen is featured in our column «The Chef of the moment». Based in Sommières, in the Gard region, he forged an international career before returning to France to continue his culinary adventure.
A path built on rigor and openness
Trained in Montpellier, Lionel Wrazen obtained his CAP Cuisine (Certificate of Professional Aptitude in Cooking) through an apprenticeship in 2011, followed by a Brevet Professionnel Cuisine (Professional Diploma in Cooking) in 2013. Early on, he distinguished himself by winning 3rd place in the regional competition for the Best Apprentices of France (MAF), a promising sign for his future career.
Through his experiences, Lionel has developed strong skills: managing a brigade, creating menus and carte, mastery of HACCP protocols, and opening and organizing restaurants. His curiosity and taste for excellence lead him to explore diverse cuisines, from French gastronomy to molecular and international cooking.
A rich international career
One of the distinguishing features of Lionel's career is his international experience, particularly in New Zealand and Australia. He worked as a chef de partie or sous-chef in several renowned establishments:
- Zibibbo at Wellington, a Michelin-starred restaurant by Adam Newell,
- Hawker and Roll from Josh Emett to Queenstown (2 stars),
- Baduzzi in Auckland,
- Sofitel Queenstown as sous-chef.
In Australia, he directs the kitchen at Bistro Volière in Melbourne, enriching its culinary repertoire with modern and cosmopolitan influences.
Return to France and regional anchoring
Since 2019, Lionel has chosen to return to France, where he holds executive chef positions: first at L'Art Café in Montpellier, then at Villa Vicha in Aubais. These experiences allow him to showcase his creativity with local products and share his vision of contemporary gastronomy.
Today, he has mastered all aspects of the business: team management, supplier relations, menu creation, and event organization. His bilingual profile also allows him to address an international clientele, a valuable asset in a tourist region like Occitanie.
A philosophy focused on discovery
Passionate about travel, hiking, and sensitive to ecology, Lionel likes to integrate these influences into his cooking. Curious and unifying, he sees gastronomy as a place for meeting and sharing, where flavors tell both a personal story and the story of a region.
👉 Throughout their journey, Lionel Wrazen illustrates the richness of experiences that private and restaurant chefs can offer: between technical rigor, openness to the world, and attachment to their region, they embody an authentic and contemporary vision of cuisine.