Growing up in the French ski resort town of Val-Thorens, Edouard Loubet’s mother opened the town’s first restaurant. But this is not where Loubet first thought of cooking. Instead, he was often in the care of his grandparents, who taught him how to cook and garden.
He apprenticed as a pastry chef and then joined the Relais et Chateau Fitz Roy hotel to really earn his chops in the kitchen. Named the Meilleur Ouvrier de France in the early 80s, he left France for Chicago’s Ritz Carlton and Quebec’s Chateau Frontenac. When Loubet returned to France, it was to work with renowned Chef Alain Chapel.
In 1992, Loubet was ready to strike out on his own and opened Le Moulin de Lourmarin. Three years later, he became the youngest French chef to achieve a Michelin star. Another star was earned three years later. Today, the chef operates a restaurant that bears his name at the Provencal hotel, Capelongue.