Steeven Gilles
Steeven Gilles
Success belongs to everyone.
Credit goes to teamwork.
Grit, talent, and destiny
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In the life of a chef, learning from masters in the kitchen and then becoming a master yourself is the most desirable of destinies. For Steeven, it was always clear he belonged in the kitchen, and due to the culmination of grit and raw talent, he is certainly on his way to owning such a destiny.
At the age of 14, youthful and eager for his independence, Steeven motivated himself to concentrate solely on elevating his cooking skills. He dropped out of school and launched his career at a restaurant named "Le Petit Tachoir" in the Aquitaine region of France. It is there he first learned how to dance to the cadence of cooking.
With the culinary wizard Chef Coussau at the Relais de la Poste**, Steeven not only further revealed his intrinsic talent, but learned how visceral his love for cooking truly is. Two stars in the Michelin Guide, this restaurant in the Aquitaine region cooks the finest and most unique cuisine France has to offer: rare and exceptional products such as ortolan, lamprey, and woodcock.​
After absorbing all he could from this experience and earning a few stripes in the kitchen, Steeven sought a change of scenery. He decided it was time to explore another wonder of France: the south. He joined the three Raimbault brothers at the restaurant La Napoule* in Mandelieu. There, the flavors and the textures on the plates give rhythm to Provençal and Asian melodies and form a gastronomic symphony in the mouths of all who taste them.
He then remained at L'Oasis** for two years.
Paris, of course!
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The next chapter for Steeven was set in Paris, of course! For what is a French chef without Paris being etched into a portion of his soul. At 19 years of age, in the sublime Palace du Bristol with Chef Eric Frechon at the Epicure*** restaurant, the fire in Steeven’s heart for cooking burned even brighter. From demi-chef de partie, he became Chef de partie by earning the deep respect of Chef Frechon. Palace is no place of ease, either; with a prestigious reputation to uphold, exceptional quality at every echelon of the restaurant is demanded and expected. While some burn and turn to ash under such intense heat, others get refined into diamonds. Little by little, and without being fully aware of his own transformation, Steeven was refined. He took on the stature of a chef over the many days and the many exquisite dishes that he played a large role in creating there for two years.
An eye opening experience in London
Excellence eventually brought him alongside the iconic chef of Notting Hill, Chef Brett Graham at Ledbury**. With him, he continued to tweak and tune his trade to new heights.
After nearly two years alongside Chef Brett Graham, Chef Eric Frechon contacted him to offer the position of Chef in the distinguished Lanesbourough hotel, one of the most alluring hotels in the city which was reopening at the time. This bought forth a fantastic set of novel challenges which pushed him equally in terms of creativity, restaurant management skills, and leadership skills. Within the first year, the hotel restaurant, Céleste, won a star in the Michelin Guide.
A Unique Opportunity in the Kingdom of Bahrain​
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A new chapter is currently being written in the Kingdom of Bahrain where Steeven is successfully leading the kitchen brigades of the Al Amriya Hospitality Group, L'Hotel Palmyard, Restaurant Masso, and L'Orangery Tea Room. He has also had the opportunity to create a South American concept restaurant, CIRCA, which recently opened its doors in the Palmyard Hotel in the heart of Bahrain’s capital, Manama.
