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Raised with a love for good food by his grandparents and mother, who cooked extensively, it was only natural for Hugo Riboulet to turn cooking into his profession. After earning a professional culinary degree, he gained experience working with renowned Michelin-starred chefs such as Régis and Jacques Marcon, Laurent Azoulay, and Massashi Ijichi, who became his mentor.
At the age of 20, Hugo joined the three-Michelin-star kitchen of Clos Des Sens in Annecy as a chef de partie under Laurent Petit. Three years later, he rose to the position of sous-chef.
Hugo is someone who doesn’t waste time, always aware that life can change unexpectedly, even when everything seems perfect. By the age of 23, he demonstrated that with hard work and passion, one can achieve great things. He participated in Top Chef and won the 14th season. In 2024, he was also crowned France’s Pizza a Due Champion.
His cooking is predominantly plant-based, with vegetables taking center stage in his dishes. Proteins are typically used as condiments. He has a passion for vegetables, often using them in their entirety and exploring various creative preparations.
Hugo has since co-founded Groot with Albane Auvray, a gourmet street food restaurant specializing in pies and Pithiviers.