A true poet of the palate, Gregory Garimbay is a lover of fine products. His creations pay homage to French gastronomy and the rich diversity of its terroirs by showcasing raw ingredients that he transforms with sincerity and passion for you.
His appreciation for cooking stems first and foremost from his mother, whom he watched in the kitchen, aiding her in tasks such as braiding garlic and harvesting strawberries from the garden of his native Lorraine, all the way to preparing the chicken jus for Sunday dinner.
He began his culinary journey at Fourneau d’Alain in Pont-à-Mousson, then ventured to Luxembourg and Switzerland before honing his skills in the kitchens of Parisian palaces. Guided by renowned chefs such as Alain Ducasse, he gained invaluable experience and expertise and met his mentor, Christophe Saintagne..
His creativity and love for cooking earned him his first Michelin star in 2022, leading him to helm the kitchens of the Saint James Paris today.