Claude Troisgros was born on September 4, 1956 in France, into a family of culinary excellence. His father, Pierre Troisgros, was a renowned chef who instilled in Claude a love for food and cooking from a young age. At the age of 7, Claude began his culinary apprenticeship with the legendary Paul Bocuse, who took him under his wing and taught him the art of French cuisine.
After completing his apprenticeship with Paul Bocuse, Claude moved to Brazil where he found his true calling in the vibrant food scene of Rio de Janeiro. He quickly made a name for himself as a talented and innovative chef, known for pushing the boundaries of traditional French cuisine. In 1992, he opened his first restaurant, Olympe, which became a culinary landmark in the city.
Claude's popularity soared when he began hosting his own cooking show, Que Marravilha!, on the GNT channel in Brazil. The show showcased his charismatic personality and creative approach to cooking, earning him a loyal following of fans who were eager to try his inventive dishes.
Throughout his career, Claude has run and co-owned a number of high-end restaurants, including Caviar & Banana in New York City. His restaurants are known for their exquisite cuisine, impeccable service, and elegant ambiance, attracting food enthusiasts from around the world.
In 2016, Claude was honored with the Diners Club Lifetime Achievement Award for Latin America, recognizing his contributions to the culinary world and his influence on the gastronomic scene in the region. This prestigious award was a testament to Claude's dedication to his craft and his commitment to excellence in everything he does.
Claude is a family man, married to a woman named Clarisse and the proud father of two children, Thomas and Carolina. His family has been his rock throughout his culinary journey, supporting him in his endeavors and sharing in his successes.
Claude Troisgros is more than just a chef – he is a culinary icon who has left an indelible mark on the world of food. His passion for cooking, his innovative approach to cuisine, and his unwavering commitment to quality have made him a revered figure in the culinary world. His legacy will continue to inspire future generations of chefs and food enthusiasts for years to come.
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