Louis Kothe, chef de cuisine
“We do it well, we do it simple, we do it good”: with Louis Kothe, everything looks easy. Of course, behind this apparent casualness, there is quite a background. Louis worked at the Relais Plaza with Philippe Marc while he was preparing for his professional baccalaureate at the École de Paris des Métiers de la Table. He began his career as a commis in 2013 at the Westminster Hotel’s Céladon (which at the time had a Michelin star) and then moved on to Thierry Marx’s L’Étoile du Nord, where he ended up as sous-chef.
He then became head chef first at Sodexo Prestige in 2018 and then at Domaine de la Grange aux Ormes, near Metz. There, the experience is particularly intense because the establishment has two restaurants and an important event activity. And above all, it was the time of the pandemic. Louis was in charge of creating an organization for the take-away sales which was a great success.
In October 2021, Alain Ducasse, who had noticed his career path, offered him the position of head chef at Champeaux. Louis is enthusiastic: “Champeaux is a brasserie but the whole game is to make it not a traditional brasserie. I love it and I’m having a blast! The enthusiasm is contagious and is widely shared by the customers.