Our Chefs Community
evian® is a trusted partner to leading chefs worldwide. Discover our chef community and explore the partnerships that celebrate fine dining excellence below.
Our Partners from MIDDLE EAST
IZU ANI
Maison Ani, Dubai
Born in Nigeria, Chef Izu Ani refined his craft in Michelin-starred kitchens across France and Spain before making Dubai his culinary home.
The creative force behind acclaimed restaurants such as Gaia, Carine, and Maison Ani, he blends Mediterranean elegance with heartfelt simplicity, creating dishes that evoke both memory and emotion. His cuisine reflects a global journey guided by curiosity, authenticity, and a deep respect for ingredients.
FILIPPO PAGANI
Agio, Riyadh
Coming from a long line of Chefs from Cortina D’Ampezzo, Italy, Filippo Pagani’s journey included finest establishments in Italy and London.
At Agio, he proposes an authentic and comforting Italian cuisine, passed from his grandparents. The restaurant is excellent in combining sophistication with simplicity.
GILLES BOSQUET
Rikas, Dubai
After being mentored by celebrity chef Gordon Ramsay, Gilles Bosquet built his experience from Hong Kong to Doha.
He is now the executive chef of the Rikas group, supervising the kitchens of more than 15 restaurants and beach clubs in Dubai such as Ninive, La Cantine du Faubourg or Twiggy.
CELSO NAZARE
La petite Maison, Dubai
Celso Nazare started his culinary journey throughout Europe, mainly in Spain and Portugal.
Arrived in 2018 at La Petite Maison in London, Chef Nazare is now the Group Executive Chef and oversees the development of the group.
His deep respect for products and ingredients made La Petite Maison one of the most renowned French restaurant in Dubai.
NICOLAS LAMBERT
Four Seasons Hotels Jumeirah beach DIFC, Dubai
Born into a family of quintessential French boulangers and pâtissiers, chef Lambert is currently the Senior Executive Pastry Chef of both Four Seasons Hotels in Dubai, Jumeirah beach and DIFC from 2021 after an experience as Executive Pastry Chef at Four Seasons Hotel Lion Palace St. Petersburg.
Chef Nicolas Lambert’s pastry philosophy is to create stunning and rich desserts that emphasise only a few flavours and textures, to maintain and keep intact the core hero ingredients while stimulating the senses. Inspired by local and seasonal produce, Chef Lambert’s signature creations are eye-catchingly beautiful and deliciously exquisite to taste.
Our Partners from EUROPE
YVES MATTAGNE
Botanic Sanctuary Antwerp, Belgium
Ambassador
A leading figure in Belgian gastronomy, Chef Yves Mattagne shaped his culinary identity through decades at the highest level of fine dining.
Renowned for elevating seafood cuisine, he built his reputation in Michelin‑starred kitchens, most notably in Brussels, where his work redefined modern French gastronomy in Belgium. Driven by precision, purity of flavor, and technical mastery, his cuisine balances classical foundations with contemporary refinement.
As a chef and mentor, he continues to influence the next generation, championing excellence, discipline, and an uncompromising respect for product.
JORDAN HEURTEUX
Maison Poesy, Brussels, Belgium
Ambassador
Shaped by an international journey across France, Switzerland, and Belgium, Chef Jordan Heurteux represents a new generation of Belgian chefs.
Trained in prestigious palace kitchens and Michelin‑recognized environments, he forged his skills as the right hand of starred chefs while developing a creative identity far from classical codes. Inspired by street culture, global flavors, and his diverse roots, his cuisine blends technical precision with bold, emotional expression.
Both chef and entrepreneur, he moves fluidly between fine dining, street‑food concepts, and culinary brand creation, bringing a modern, independent voice to Belgian gastronomy.
