Sylvain Laigle is a seasoned chef with a strong background in hotel management education, having graduated from Lycée Hôtelier Notre Dame de la Providence in 1990. They have accumulated extensive culinary experience across various sectors, including traditional, commercial, and collective dining, working as a chef de cuisine since 2002. Currently, Sylvain serves as a Chef de Cuisine at Api Restauration, while continuing their role in corporate dining. Passionate about promoting French and local ingredients, Sylvain values communication with diners about sourcing and culinary practices.
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