Guy KRENZER
Since 2004, Guy Krenzer has been at the helm of Lenôtre and twice Meilleur Ouvrier de France (MOF), chef and charcutier. Here's his story.
to paraphrase Stendhal, "Vocation is the happiness of having one's passion as a profession". The happiness Guy Krenzer speaks of began when he was a child, back from school, over a mirabelle plum tart prepared by his mother. A madeleine de Proust that later led him to choose the profession of chef. After obtaining his professional catering diploma, he turned to the delicatessen trade. He even became Best Apprentice in the category in 1982 during his Tour de France des Devoirs Unis.
A double MOF at the head of France's largest brigade
In 1987, Jacques Maximin, a lover of charcuterie, called him and asked him to come to Le Negresco as chef de partie. " I saw him as a living god. Today, I feel complete respect for having gone through these stages with him . The talented young Krenzer was just 24 when he earned the title of Meilleur Ouvrier de France (MOF) charcutier-traiteur.
While working at the Four Seasons Hotel as Chef Consultant, Guy Krenzer also landed his first position as Chef de Cuisine at the Ritz in London. " They wanted to offer me the position of Executive Chef, but I didn't feel ready. The young man then left for Fouquet's, then Le Lapérouse. While working there, he earned his second MOF title in the Cuisine category.
In 1997, he joined SaintClair Traiteur. i was beginning to have a bit of experience," he says, "and it was a great company, a different dimension . For seven years, he developed the company's range of events. Then, in 2004, he met Gaston Lenôtre. The latter invited him to become executive chef and creative director of France's most prestigious brigade. Since then, Guy Krenzer has never left the ship, quite the contrary, and has even devoted himself to his passions for shiatsu, macrobiotics, philosophy and the art of coffee.
