Luc DABO
Luc Dabo began his career as a waiter and waitress in some fine establishments: Flocons de Sel, in Megève, then at Le Chabichou hotel, in Courchevel. In 2015, with a BTS in his pocket, he became an extra at Marc Favier's Bouillon restaurant.
A few months later, he became a commis at Jean-François Piège's Grand Restaurant for its opening. "After six months, a chef de rang left, and the head waiter gave me the job-I was 18."But Luc Dabo dreamed of moving to the other side of the world. So, with two friends, he created Geev's Project (Gastronomy, Education and Environment). The aim:"to travel for eleven months to eleven Asian countries to meet chefs, small producers and people who are implementing innovative actions for the environment."
After this adventure of a lifetime, he returned to France, first to Corsica, then to Tignes, where he became the restaurant manager at Le Panoramic, working alongside Clément Bouvier. "At the end of the winter, Clément asked me to take over as Restaurant Manager, but I told him I needed one last experience," he recalls. This took place in Hong Kong, at the Écriture restaurant run by Maxime Gilbert, Yannick Alléno's former sous-chef. Six months later, he returned to Tignes to become Restaurant Manager at Maison Bouvier. Three years later, he was awarded the Jeune Talent Service en Salle Auvergne-Rhône-Alpes 2022 trophy.
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