Joining French Chef Alain Passard’s culinary team at the age of 20, David Toutain was promoted within a year and in three years given carte blanche as he mastered vegetables. He continued on to l’Ambroisie, working alongside Bernard Pacaud.

Jetting off to Spain and then to New York to continue his training, it was the 2010 birth of his son that made Toutain return to France and open his own restaurant. His avant-garde style garnered it his first Michelin star by 2015.

Last year, Toutain received his second star.