Michel Bras

A legend of the culinary world. Entirely self-taught, he learned to cook at his parents’ restaurant, Lou Mazuc, and later further educated himself in culinary philosophy and photography (in which he’s highly accomplished). As a young chef, his audacious dream was to create a restaurant ‘in the middle of nature’ – his great love and inspiration – which he achieved in 1992 with the opening of his eponymous hotel restaurant located in the wilds of Aubrac, France. Three Michelin stars later, Bras remains as devoted as ever to the ‘magic’ of natural, authentic, regional ingredients (particularly vegetables – for which he’s often seen as the godfather of modern plant-based cuisine) – and is passionate about sustainability and biodiversity. Bras also hates any notion of hierarchy, preferring to think of his staff as creative ‘collaborators.’