Born and raised in Mauritius, Chef Kevin Ramasawmy discovered his passion for cooking through family meals and his parents’ warm hospitality. After moving to Montreal at just 19, he honed his craft in some of Canada’s top kitchens, training under acclaimed chefs such as Anthony Walsh at Canoe and Victor Barry at Splendido. His time at Daniel, a Michelin-starred restaurant in New York, further shaped his culinary identity, blending classic French technique with international influences.
Trained alongside Chef Michel Guérard since 2017, Chef Hugo Souchet has developed a precise and poetic culinary identity, paying tribute to his mentor. He now contributes to the prestige of this countryside palace, which holds four Michelin stars, including the three stars that have distinguished Les Prés d’Eugénie for over 45 years.